Iced Vanilla Cold Brew with Sweet Cream
Smooth, bold homemade cold brew coffee over ice, topped with a cascading layer of velvety vanilla sweet cream that rivals your favorite coffee shop.
Why This Recipe Works
- Cold Extraction: Slow steeping produces coffee with 60% less acidity than traditional hot-brewed coffee.
- Frother Aeration: A 15-second whip of the cream creates that signature floating cloud that slowly cascades into the dark coffee.
- Pure Vanilla: Quality vanilla extract brings warmth and natural aroma without artificial aftertastes.
Iced Vanilla Cold Brew with Sweet Cream
Smooth, bold homemade cold brew coffee over ice, topped with a cascading layer of velvety vanilla sweet cream that rivals your favorite coffee shop.
Ingredients (US Customary)
-
2 cups bold cold brew coffee concentrate or prepared cold brew
-
2 cups ice cubes
-
0.25 cup heavy cream
-
2 tablespoons whole milk
-
1.5 tablespoons pure vanilla syrup or maple syrup
-
0.5 teaspoon pure vanilla extract
Step-by-Step Instructions
-
1Prepare the Cold Brew
Fill two tall glasses with ice cubes. Pour 1 cup of cold brew coffee into each glass, leaving about 2 inches of space at the top.
-
2Whip the Sweet Cream
In a small measuring cup or glass, combine the heavy cream, whole milk, vanilla syrup, and vanilla extract. Use a handheld milk frother for 15 to 20 seconds until lightly frothed and slightly thickened (it should remain pourable, like melted ice cream).
-
3Pour and Cascade
Slowly pour the sweet cream over the top of the iced coffee. Watch the velvety cream cascade down through the dark coffee. Stir gently with a straw and enjoy!
Kitchen Notes & Chef Tips
Dairy-Free Option: Swap oat milk and full-fat canned coconut milk for an equally luxurious vegan sweet cream.
Sweetness Control: Adjust the vanilla syrup to your personal taste.