Description
A refreshing homemade vanilla cold brew coffee recipe that combines rich, smooth cold brew with a sweet vanilla-infused cream. Perfect for a cool and flavorful caffeinated treat, this recipe includes steeping coffee overnight, creating a simple vanilla syrup, and assembling a luscious vanilla sweet cream for a delightful coffee experience.
Ingredients
Scale
Cold Brew Coffee
- 16 ounces water
- 1/2 cup coarsely ground coffee
Vanilla Syrup
- 2 cups sugar
- 1 cup water
- 1 tablespoon vanilla extract
Vanilla Sweet Cream
- 1/2 cup 2% milk
- 1/2 cup heavy cream
- 2 tablespoons prepared vanilla syrup
Instructions
- Prepare Cold Brew Coffee: Combine 16 ounces of water with 1/2 cup of coarsely ground coffee in a French press or large mason jar. Cover and refrigerate for at least 12 hours to steep and extract the coffee flavors slowly.
- Strain Coffee: After steeping, separate the liquid from the grounds by gently pressing down the French press plunger or straining through a coffee filter if using a mason jar. Store the cold brew in the refrigerator until ready to use.
- Make Vanilla Syrup: In a small saucepan over medium heat, combine 2 cups sugar and 1 cup water. Stir until the sugar dissolves completely and bring the mixture to a gentle boil. Remove from heat and allow to cool to room temperature.
- Add Vanilla Extract: Stir 1 tablespoon of vanilla extract into the cooled syrup. Transfer the syrup to an airtight container and refrigerate; it can be stored for up to two weeks.
- Prepare Vanilla Sweet Cream: In a small bowl, mix 1/2 cup 2% milk, 1/2 cup heavy cream, and 2 tablespoons of the prepared vanilla syrup. Stir until well combined. Store any unused cream in an airtight container in the refrigerator for 3 to 4 days.
- Assemble Vanilla Sweet Cream Cold Brew: Fill a tall glass with ice. Pour cold brew coffee to three-quarters full, then top with the prepared vanilla sweet cream. Stir gently and enjoy immediately.
Notes
- The steeping time for cold brew can be adjusted between 12 to 24 hours depending on desired strength.
- Use coarsely ground coffee to prevent over-extraction and avoid a bitter taste.
- Vanilla syrup can be stored in the fridge for up to two weeks for repeated use.
- The vanilla sweet cream can be adjusted for sweetness by adding more or less vanilla syrup.
- For a dairy-free version, substitute 2% milk and heavy cream with almond or oat milk alternatives.
