Description
Delicious homemade Vanilla Sweet Cream Cold Brew, perfect for warm days or a refreshing coffee break.
Ingredients
Scale
- 8 cups (1.9 L) filtered water
- 2 cups (180 g) coarsely ground medium or dark roast coffee
- 1 cup (240 ml) boiling water
- 1 cup (200 g) sugar
- 1 vanilla bean (or 1 tbsp vanilla extract)
- ½ cup (120 ml) milk (whole, almond, or oat, as preferred)
- ½ cup (120 ml) whipping cream (heavy cream)
- ½ cup (120 ml) vanilla syrup (from above)
- 2 tbsp (30 ml) vanilla syrup
- 2 cups (480 ml) cold brew coffee
- Ice (a handful per serving)
- ¼ cup (60 ml) sweet cream (per serving)
Instructions
- Step 1: Combine 8 cups (1.9 L) filtered water and 2 cups (180 g) coarsely ground coffee thoroughly in a large pitcher. Ensure an even mix of grounds and water for proper extraction. Cover and rest in the refrigerator for at least 12 hours or up to 48 hours.
- Step 2: When ready to serve, slowly pour the cold brew coffee through a cheesecloth-lined fine mesh sieve into another large pitcher. Use a slow and steady motion to prevent coffee grounds from passing through and avoid bitterness in the brew.
- Step 3: In a mason jar, stir together 1 cup (240 ml) boiling water and 1 cup (200 g) sugar until the sugar is fully dissolved. Add the vanilla bean (split lengthwise) or 1 tablespoon vanilla extract. Allow syrup to cool to room temperature before removing the vanilla bean. Store syrup in the refrigerator for up to 2 months.
- Step 4: In a large mixing cup, combine ½ cup (120 ml) milk, ½ cup (120 ml) whipping cream, and ½ cup (120 ml) vanilla syrup. Stir or whisk until fully blended and creamy. For a frothy texture, use an immersion blender or milk frother for about 1 minute. If frothing, add sweet cream promptly to the cold brew to maintain texture.
- Step 5: Fill a large glass or mason jar with a handful of ice. Add 2 tablespoons (30 ml) vanilla syrup, then pour 2 cups (480 ml) cold brew coffee on top. Finish by gently layering ¼ cup (60 ml) sweet cream over the coffee. Serve immediately.
Notes
- Store cold brew coffee in an airtight container at room temperature for up to 1 day, keeping it away from heat or sunlight.
- Store finished vanilla sweet cream cold brew in an airtight container in the refrigerator for up to 4 days. Stir before serving to recombine ingredients.
- Cold brew coffee can be frozen in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator and gently mix before serving.
- Use coarsely ground coffee for a smoother taste and look for quality coffee to brighten your drink.
- Adjust sugar in the vanilla syrup if you desire less sweetness; reduce to ¾ cup (150 g) sugar in future batches if syrup is too sweet.
- If the cold brew tastes too strong, lower coffee grounds to 1.5 cups (135 g) during brewing.
- For clearer cold brew, strain again through a fine mesh sieve if grounds remain.
- To increase sweetness or texture, froth the sweet cream with an immersion blender or frother for approximately 1 minute for a lively foam.
- If cold brew is not cold enough, chill an additional hour before serving with ice.
Nutrition
- Serving Size: 1 drink
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg