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Vanilla Sweet Cream Cold Brew
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Vanilla Sweet Cream Cold Brew - Smooth, Simple, and Refreshing

Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings

Ingredients

  • Coarsely ground coffee: Medium or dark roast works best for a bold, smooth base.
  • Cold, filtered water for brewing.
  • Heavy cream for the rich, velvety texture of the sweet cream.
  • Milk: 2% or whole milk is classic; use a dairy-free option if you prefer.
  • Vanilla extract or vanilla bean paste for pure flavor.
  • Simple syrup (or sugar, honey, or maple syrup) to sweeten the cream.
  • Ice for serving.
  • Optional: Pinch of salt to round out sweetness, and extra vanilla to bump up aroma.

Instructions

  • Brew the cold brew concentrate. Combine 1 cup coarsely ground coffee with 4 cups cold, filtered water in a jar or pitcher. Stir, cover, and steep in the fridge for 12–18 hours. The longer it steeps, the stronger it gets.
  • Strain the concentrate. Pour through a fine-mesh sieve lined with a coffee filter or cheesecloth. Store the concentrate in a sealed container in the fridge.
  • Make the vanilla sweet cream. In a small jar, mix 1/2 cup heavy cream, 1/2 cup milk, 1–2 tablespoons simple syrup, and 1 teaspoon vanilla extract. Add a tiny pinch of salt if you like. Stir or shake until combined. It should be pourable, not whipped.
  • Adjust to taste. For sweeter cream, add another teaspoon of syrup. For thicker texture, use more cream than milk.
  • Assemble the drink. Fill a glass with ice. Add 1/2 cup cold brew concentrate and 1/2 cup cold water (or adjust for preferred strength). Pour 2–4 tablespoons of vanilla sweet cream over the top. Stir gently, or let it cascade for a marbled look.
  • Finish and serve. Taste and tweak. Add more cream for richness, more water for smoothness, or a splash of syrup if you want it sweeter.