Description
A rich, velvety homemade version of the popular Starbucks drink that is smoother and more authentic than store-bought alternatives, using a simple cold brew concentrate and a homemade vanilla sweet cream topping.
Ingredients
Scale
- 1 cup coarse ground coffee (medium-dark roast)
- 4 cups cold filtered water
- 1/2 cup heavy cream
- 2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon granulated white sugar
- Ice cubes
- Pinch of salt (optional)
Instructions
- Combine coarse ground coffee and cold filtered water in a large pitcher or jar. Stir well to ensure all grounds are saturated.
- Cover the pitcher and place it in the fridge to steep for 12 to 24 hours (18 hours is recommended).
- Strain the concentrate through a fine-mesh strainer lined with cheesecloth or a nut milk bag into a clean bowl or pitcher. Do not squeeze the grounds to avoid bitterness.
- In a small bowl, whisk together heavy cream, whole milk, sugar, and vanilla extract until the sugar is dissolved and the mixture is smooth.
- Fill a tall glass with ice cubes.
- Pour the cold brew concentrate over the ice, leaving room at the top for the cream.
- Slowly pour the vanilla sweet cream over the back of a spoon to float it on top of the coffee.
- Serve immediately, either layered or stirred.
Notes
Use coarse ground coffee only to prevent bitterness and muddy texture. The cold brew concentrate can be stored in the fridge for up to two weeks. The vanilla sweet cream should be made fresh, but can be prepped a day ahead. For a dairy-free version, substitute oat milk or coconut cream. Adjust sugar levels to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 12oz drink
- Calories: 120
- Sugar: 7
- Sodium: 15
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 8
- Protein: 2
Keywords: cold brew, vanilla sweet cream, homemade coffee, iced coffee, Starbucks copycat, coffee recipe, breakfast drink