When it's too hot for hot coffee, make some cold-brew coffee, and sweeten it with this homemade vanilla sweet cream coffee creamer.
For quite a while, I only drank my coffee hot, even on the most brutal days of summer. I couldn't imagine drinking coffee cold. I broke down and tried iced coffee once. It was okay, but I still preferred my coffee hot.
Then I tried cold-brew coffee, and my opinion completely changed. While iced coffee is just regularly-brewed hot coffee that is chilled and served with ice, cold-brew coffee is made with, well, cold (or room temperature) water, and brews over 12 to 24 hours. The result is coffee that's mellower and less acidic.
My favorite coffee chain has a menu item that consists of cold-brew coffee and sweetened vanilla creamer. The coffee is so smooth and easy to drink! I could drink two a day, which is bad for my wallet, and borders on a dangerous amount of caffeine.
I've been making cold-brew coffee at home for about two years now, using Cook Like a Champion's recipe, but I've been using store-bought coffee creamer. But those creamers never really replicated the flavor of the sweet cream cold brew at the coffee shop.
This creamer is so simple: just three ingredients. No cooking. Just stir to combine. It will keep in a sealed container in the refrigerator for up to two weeks, which is more than enough time if you typically drink a glass of cold-brew once a day.
Simple fill a glass with ice, fill with cold-brew coffee, leaving enough room for your vanilla sweet cream coffee creamer. Add enough to suit your taste and enjoy!
Vanilla Sweet Cream Coffee Creamer
Ingredients
- 14 oz sweetened condensed milk
- 16 oz heavy cream
- 1 tbsp vanilla extract
Instructions
- Combine all ingredients in a bowl and whisk until combined.
- Pour into a carafe and store in the refrigerator.
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Nutrition Information:
Yield: 32 Serving Size: 2 tbspAmount Per Serving: Calories: 105Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 25mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 2g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
Jeff
Friday 28th of August 2020
I love vanilla sweet cream ice coffee and I get it every morning at the "local" shop and it is getting kinda expensive. Just found your recipe and back from store. I plan on making it when I get home. I will post once I try it. Thanks for posting your receipt.
Joe
Saturday 23rd of May 2020
I made this just last night. Followed the recipe to a "T". I was excited to try it in my cold brew coffee this morning, and it was very thick and chunky. Literally looked like I used leftover old melted ice cream. I poured it over my cold brew and did not even begin to self blend of drop to the bottom of the coffee. It just sat on the top of the coffee. I had to stir it in and it made my coffee thick and chunky. It did not have a very good vanilla taste and was not very sweet. I tried adding a little milk to the creamer and it did not seem to thin out. I'm willing to try again, but not sure what went wrong.
Kate
Thursday 14th of May 2020
Thanks for the delicious recipe! Taste perfect!
Do you think I can freeze the leftovers? It makes a lot and I don’t drink coffee often enough to go through. Thank you!
The Redhead Baker
Thursday 14th of May 2020
I don't see why not! Just give it a good shake after thawing in case any separation occurred that might affect the texture.
Mindy
Sunday 3rd of May 2020
I asked a barista what was in theirs once and they said heavy cream, 2% milk and vanilla syrup. I’ve tried making it at home and can’t get it quite right! :( I even buy “Carbucks” cold brew from the store. Maybe I need to try plain vanilla extract instead of the “carbucks” vanilla syrup I bought? Do you add anything to sweeten the cold brew like they do? Or just add the creamer?
Ashley
Tuesday 7th of July 2020
Have you tried Starbucks Caramel Cold Brew concentrate? That’s what I use and add this recipe and it’s awesome. I just picked up their Starbucks caramel syrup today and am gonna add a splash and see what that does too
Coleen
Sunday 3rd of May 2020
Hi Mindy, No, I don't add any additional sweetener.
Z
Wednesday 8th of April 2020
There are new dairy-free condensed milk and heavy cream options that I went for -- both a coconut variety. The heavy cream was "Let's Do Organic" brand; the condensed milk, "Nature's Charm" brand.
The creamer smells and tastes good by itself -- a nice mix of coconut and vanilla! But it did not mix in as a liquid with my cold brew ;(. It fell hard to the bottom of the cup. Then, when I mixed it, some of it broke up into "coconut pulp" that floated to the top of the cup. And after putting what seemed like more than enough in, the sweetness wasn't there and I was hesitant to go further.
NOTE: I did not put in vanilla syrup, which is what the inspiring company does when they make it. Perhaps that's the difference (?).
Anyhow, I was really excited, so this comes as a bummer. Sharing in case anyone else was considering this so they know ahead of time. Also, if anyone has ideas of a way to overcome this, please advise!
Z
Saturday 11th of April 2020
The "So Delicious" brand coconut milk creamer (original) in lieu of the "Let's Do Organic" heavy cream got rid of the ground pieces of coconut and appropriately lightened the weight of the concoction.
Still can't taste the sweetness in the cold brew without a LOT of the concoction. So, will be doing the inspiring chain's trick of a few pumps of vanilla syrup with just a few drops of the sweet cream. (Perhaps that's as intended.)