Print

Smooth Homemade Cold Brew Coffee with Vanilla Cream

smooth homemade cold brew coffee with vanilla cream - featured image

A creamy, smooth cold brew coffee topped with homemade vanilla cream, perfect for a refreshing and indulgent iced coffee experience at home.

Ingredients

Scale
  • 1 cup (85 grams) coarsely ground coffee beans (medium roast preferred)
  • 4 cups (950 ml) cold, filtered water
  • 1 cup (240 ml) heavy cream (or coconut cream for dairy-free)
  • 3 tablespoons (45 ml) sweetened condensed milk
  • 1 teaspoon (5 ml) pure vanilla extract
  • Ice cubes (optional, for serving)
  • Sweetener of choice (maple syrup, honey, or sugar, optional)

Instructions

  1. Coarsely grind your coffee beans to a texture like raw sugar or coarse sea salt.
  2. Combine coffee grounds and cold, filtered water in a large mason jar or pitcher. Stir gently to soak all grounds.
  3. Cover and steep in the fridge for 12 to 16 hours without stirring or shaking.
  4. Strain the coffee concentrate through a fine mesh strainer lined with cheesecloth into a clean container, straining twice if needed.
  5. In a chilled bowl, whisk together heavy cream, sweetened condensed milk, and vanilla extract until soft peaks form.
  6. Fill a glass with ice cubes. Pour cold brew concentrate over the ice, diluting with water or milk if desired.
  7. Gently spoon or pipe the vanilla cream on top to create a layered effect.
  8. Enjoy immediately. Store leftover cold brew concentrate in the fridge up to 1 week and vanilla cream separately up to 3 days.

Notes

Use coarse coffee grounds to avoid bitterness. Steep for 12-16 hours for best flavor. Double strain to remove fine grounds. Chill bowl and whisk before whipping cream. Layer vanilla cream on top for best texture and visual appeal. Adjust sweetness to taste. Store cold brew and cream separately.

Nutrition

Keywords: cold brew coffee, vanilla cream, iced coffee, creamy coffee, homemade cold brew, easy coffee recipe, summer coffee drink