Description
A smooth, chocolatey cold brew coffee concentrate topped with a rich, stabilized vanilla sweet cream. This recipe saves time and money while delivering a coffee shop-quality drink in just five minutes of assembly.
Ingredients
Scale
- 1 cup coarse ground coffee (medium-dark roast)
- 4 cups cold filtered water
- 1 cup heavy whipping cream
- 1 cup whole milk
- 2 tablespoons vanilla extract
- 3 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- Ice cubes (optional, for serving)
Instructions
- Combine coarse ground coffee and cold filtered water in a large jar or pitcher. Stir gently to ensure all grounds are saturated.
- Cover the jar and place it in the refrigerator to steep for 12 to 24 hours.
- Strain the mixture through a coffee filter or fine-mesh sieve lined with cheesecloth into a clean container. Discard the grounds.
- Store the cold brew concentrate in airtight bottles in the fridge for up to 2 weeks.
- In a medium bowl, combine heavy cream, whole milk, vanilla extract, sugar, and salt.
- Whisk or use an electric frother to beat the mixture until it thickens to soft peaks (pourable but creamy).
- Fill a glass with ice cubes.
- Pour cold brew concentrate into the glass until it is 3/4 full. Dilute with a splash of water or milk if desired.
- Slowly pour the vanilla sweet cream over the top to create a layered effect.
- Stir gently before drinking or enjoy in layers.
Notes
Use a coarse grind similar to French press to avoid sludge. Ensure cream is cold before whipping to maintain texture. The concentrate can be frozen in ice cube trays for up to 3 months. Adjust sugar and dilution to taste.
- Prep Time: 5 minutes
- Cook Time: 12-24 hours
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 cup cold brew conc
- Calories: 180
- Sugar: 11
- Sodium: 45
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 12
- Protein: 3
Keywords: cold brew coffee, vanilla sweet cream, iced coffee, coffee shop recipe, morning routine, caffeine boost, dairy cream