Homemade Vanilla Sweet Cream Cold Brew

To prepare the cold brew concentrate: Combine 1 cup coarsely ground coffee with 4 cups filtered water in a large pitcher or jar. Stir gently to ensure all grounds are saturated. Cover and steep in the refrigerator for 12 to 18 hours. Strain the concentrate through a fine-mesh sieve lined with cheesecloth or a coffee filter. Discard the coffee grounds. Store the cold brew concentrate in an airtight container in the refrigerator for up to 1 week.

To prepare the vanilla sweet cream: In a medium bowl or a jar with a tight-fitting lid, combine 1 cup heavy cream, 1/4 cup 2% milk, and 3 tablespoons vanilla syrup. Whisk vigorously for about 30 seconds to 1 minute, or shake the jar until the mixture is slightly thickened and frothy. Be careful not to over-whisk, as it can turn into whipped cream.

To assemble your cold brew: Fill a tall glass with ice cubes. Pour 1/2 cup to 3/4 cup of the prepared cold brew concentrate over the ice, adjusting the amount based on your desired strength. Slowly pour 1/4 cup to 1/2 cup of the vanilla sweet cream over the cold brew, allowing it to swirl into the coffee. Adjust the amount of sweet cream to your taste preference. Stir gently and enjoy immediately.