Vanilla Sweet Cream Cold Brew

• 1 cup coarse ground coffee
• 4 cups cold water
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder (optional for richness)
• 1 teaspoon pure vanilla extract
• 1 cup heavy cream
• Pinch of salt

Steps

1. 1 Combine coffee and water in a large jar or pitcher. Stir gently and cover.
2. 2 Steep for 12-24 hours at room temperature.
3. 3 After steeping, strain the coffee through a fine-mesh sieve into another container. For a smoother brew, use a coffee filter or cheesecloth.
4. 4 In a small saucepan, heat sugar, cocoa powder (if using), and 1/4 cup water over medium heat until sugar dissolves, about 2-3 minutes.
5. 5 Remove from heat and stir in vanilla extract. Let cool completely.
6. 6 Whisk together heavy cream and salt until soft peaks form.
7. 7 To serve, fill glasses with ice, pour in strained cold brew, add a splash of the vanilla syrup to taste, and top with a generous dollop of sweetened cream.
8. 8 Garnish with cinnamon or cocoa powder if desired.

Equipment

• Large jar or pitcher
• Fine-mesh sieve or coffee filter
• Whisk
• Saucepan

Variations

• Try using almond milk for a lighter version or add a shot of espresso for an extra caffeine boost.

Substitutions

• Use maple syrup instead of sugar for a different flavor profile. Swap heavy cream with coconut cream for a vegan option.

Pairings

• Pairs well with cinnamon rolls or a berry tart.

Nutrition

Tips

• For an extra vanilla kick, add a vanilla bean to the steeping coffee.
• Adjust sweetness by varying the amount of syrup added to each glass.

Storage

Store the cold brew concentrate in an airtight container in the fridge for up to 1 week. The cream can be kept for up to 3 days.

Freezing: Does not freeze well due to the cream component. Best enjoyed fresh.

Serving Suggestions

• Serve with a side of pastries or a light breakfast sandwich for a complete morning treat.

FAQ