Description
A smooth, budget-friendly homemade cold brew coffee topped with a rich, velvety vanilla sweet cream. This recipe saves money and time while delivering coffee shop quality at home.
Ingredients
Scale
- 1 cup coarse-ground coffee (100g)
- 4 cups cold or room-temperature water (950ml)
- 1/2 cup heavy whipping cream (120ml)
- 1/2 cup whole milk (120ml)
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons simple syrup or sugar
- Ice cubes
- Optional: Cinnamon or coffee beans for garnish
Instructions
- Combine coarse-ground coffee and water in a large jar or pitcher using a 1:4 ratio. Stir gently to saturate all grounds.
- Cover the jar and let the mixture steep at room temperature for 12-24 hours. 12 hours yields a mild brew, while 24 hours yields a bold brew.
- Strain the mixture through a coffee filter or cheesecloth-lined sieve into a clean pitcher to remove grounds. Store the concentrate in the fridge for up to two weeks.
- In a small bowl, whisk together heavy cream, whole milk, vanilla extract, and simple syrup until smooth and slightly thickened.
- Fill a glass with ice cubes and pour in cold brew concentrate (adjust ratio to taste).
- Slowly pour the sweet cream over the ice to create a layered effect. Stir gently before drinking or sip through the cream layer.
Notes
Use coarse-ground coffee to avoid bitterness and grit. Do not steep longer than 24 hours. The sweet cream should be made fresh for each serving as it does not store well. Cold brew concentrate can be frozen in ice cube trays for later use.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass
- Calories: 120
- Sugar: 5
- Sodium: 15
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 6
- Protein: 2
Keywords: cold brew, vanilla sweet cream, homemade coffee, iced coffee, budget coffee, weekend recipe, caffeine