Description
A homemade version of the popular coffee chain drink that is cheaper, fresher, and fully customizable. This recipe yields a smooth, creamy, and less acidic iced coffee using a simple cold brew method.
Ingredients
Scale
- 1 cup whole coffee beans (medium-coarse grind) or 1 cup pre-ground coffee
- 4 cups cold, filtered water
- ½ cup heavy cream
- ½ cup half-and-half (optional, for a lighter texture)
- 1 tablespoon pure vanilla extract
- 1–2 tablespoons simple syrup (optional, for extra sweetness)
- Ice cubes (large cubes preferred)
- Optional toppings: Whipped cream, cinnamon, chocolate shavings
Instructions
- Grind coffee beans to a coarse consistency (like sea salt) if using whole beans.
- Combine the coarse coffee grounds and cold filtered water in a large jar or pitcher using a 1:4 ratio.
- Stir gently to ensure all grounds are saturated.
- Cover the jar and steep in the refrigerator for 12-24 hours.
- Strain the coffee through a fine mesh strainer lined with a paper coffee filter into a clean pitcher to remove grounds.
- In a small bowl, whisk together the heavy cream (or cream and half-and-half), vanilla extract, and simple syrup until smooth.
- Fill a tall glass with ice cubes.
- Pour the cold brew coffee over the ice.
- Slowly pour the vanilla sweet cream mixture over the back of a spoon to let it float on top.
- Serve immediately, stirring before drinking if desired.
Notes
Use cold, filtered water for the best taste. Steeping in the fridge reduces acidity and prevents mold. Do not steep for more than 24 hours to avoid bitterness. The cream mixture should be made fresh each time. Cold brew concentrate can be stored in the fridge for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 16 oz glass
- Calories: 80
- Sugar: 3
- Sodium: 10
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 4
- Protein: 1
Keywords: cold brew, vanilla sweet cream, iced coffee, homemade coffee, dairy-free options, low acid coffee, summer drinks