Ingredients
Equipment
Method
- Combine the coffee grounds with cold water in a large pitcher. Cover with a kitchen towel, and let sit overnight (or for 12 hours) on the countertop.
- Line a fine mesh strainer with coffee filter, cheesecloth or a nut milk bag. Place directly over a large bowl or another container to pour the cold brew into.
- Slowly, pour the cold brew through the cheesecloth/filter to strain out the coffee grounds. Do this twice. It might take a little while to drain, and that’s OK. You can help it along by gently swirling the liquid with a spoon or a rubber spatula.
- Transfer the cold brew into a sealable container, and transfer to the refrigerator.
- In a small saucepan, combine the sugar and water.
- Heat over high heat until the sugar has completely dissolved, stirring occasionally.
- Turn off the heat, and add the split vanilla bean.
- Let steep for 2 hours before transferring to a mason jar.
- In a medium-sized bowl, combine the half-and-half and heavy whipping cream.
- Pour in the vanilla syrup, and whisk until combined.
- Transfer to a mason jar, and store in the refrigerator until time to make your coffee.
- Add ice to a glass, and pour in the cold brew. (Alternately, you could heat up the cold brew in a mug in the microwave if you want it warm.)
- Pour in the vanilla syrup, and stir.
- Pour the vanilla sweet cream on top and stir.
- Give the cold brew a taste. Add additional vanilla syrup and/or vanilla sweet cream if necessary, then enjoy immediately!
Nutrition
Notes
Store homemade cold brew, vanilla syrup, and vanilla sweet cream in sealable containers in the refrigerator for up to 2 weeks. The syrup will last longer.
To make vanilla sweet cream cold foam, whip the sweet cream in a frother with a cold foam function, a handheld frother, or a blender. If using a blender, pulse a few times.