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.
Anonymous says
I made it with 10% coffee cream, vanilla and honey to taste. Was delicious and way less calories and fat.
Sonja says
What is coffee cream?
Anonymous says
Half and half
Judy Holmes says
How long will it last in the refrigerator?
Coleen @ The Redhead Baker says
Judy, it should last about two weeks.
Kourtney says
Compared to buying the creamer at the store,is it considered cheaper to make it yourself?
Coleen @ Redhead Baker says
Hi Kourtney,
It really depends on the cost of the ingredients in your area. Some prefer to make their own, no matter the cost, to control the level of sweetness, or the amount of sugar, or to substitute for allergies, etc.
- Coleen
Helena says
Hi there. How many calories is this?
Excited to make this.
Brandon says
I made this and it was great. Tastes just like the vanilla sweet cream at a certain coffee chain who's name rhymes with Carbucks.
Coleen says
Thanks for your feedback! Comments like this make my day 🙂
Rachel DeCamp says
YES!! This is exactly what ive been looking for!!! Its perfection!
Steven says
Can you put other flavors in like chocolate, caramel, pumpkin spice, etc for a little variety?
Coleen @ The Redhead Baker says
Yes, you can replace the vanilla extract with other flavors, such as hazelnut extract, or even flavored syrups (Torani would be one example) for caramel, pumpkin, etc. I haven't done it myself, so I can't guide you on whether it would be an even 1-to-1 replacement, so start with a little, taste, and add more as needed.
For chocolate, I would keep the vanilla extract, and add a couple of tablespoons of cocoa powder. You might need to warm the condensed milk and cocoa powder over medium heat to get the powder to dissolve.
Porcia says
I started making my own cold brew a while ago and love, love it! I can't wait to try this recipe to compete my morning coffee ritual.
Dorothy says
Can you replace the sweetened condensed milk or not put it in to make it sugar free?
Anonymous says
Use half and half instead and it works great
Claire says
If using half and half , do I still use the heavy cream? or do I just us half and half with the vanilla?
Alex Williams says
If I were to mix the cream with my cold brew and then put it in the fridge, how long would it last?
Coleen says
I would recommend consuming within two weeks.
Anonymous says
Thanks!!
Sydney says
I made this last night and my mornings will now never be the same. To save some money on buying a vanilla sweet cream cold brew, I tried this with my work's free coffee and it is AMAZING. I also put this in some tea in the afternoon for another pick me up.. Wow. So good!
Kathy says
Have you ever tried to froth it to make the Sweet Cream Cold Foam? I order my iced coffee with the Vanilla Sweet Cream Cold Foam not just the cream.
Coleen the Redhead Baker says
Hi Kathy,
No, I haven't tried that. Starbucks uses fat-free milk to make their cold foam. I don't know if using condensed milk would result in the same texture.
Anonymous says
I’ve tried to froth it and it does froth!!! You need a frother that will froth cold milk.
Fritz says
This was a really good recipe. I followed it but used half/half it turned out good. A little goes a long way, it was a bit too sweet for me, was glad I had a new bottle of Stoks iced espresso coffee. For me next time I will adjust to a tsp of vanilla I can always add more and I will add more of a heavy cream.
Patti says
Should the creamer be put in something that sealed air tight or is plastic wrap ok. Can't wait to try this I love the coffee shop one and it would be cheaper to do it myself.
Coleen says
I would recommend something that seals vs. plastic wrap just because of the possibility of accidental spillage.
Abby says
Hi!
Has anyone had any luck steaming this with an espresso machine steaming wand? I love Vanilla Sweet Cream and am trying to add it to my espresso but would of course like both to be steamed. I didn't have much success steaming it this morning, however I'm pretty new to espresso machines...
Thanks!
Z says
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 says
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.)
Mindy says
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?
Coleen says
Hi Mindy,
No, I don't add any additional sweetener.
Ashley says
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
Kate says
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 says
I don't see why not! Just give it a good shake after thawing in case any separation occurred that might affect the texture.
Joe says
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.
Jeff says
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.