Description
Skip the syrup bottles. This homemade cold brew vanilla cream tastes like dessert but takes 5 minutes to make. Ready for your next iced coffee.
Ingredients
- Heavy cream (or double cream)
- Whole milk
- Vanilla bean paste or high-quality pure vanilla extract
- Honey or maple syrup
- Pinch of salt
Instructions
- In a small mixing bowl or jar, combine the honey (or maple syrup), vanilla bean paste (or extract), and the pinch of salt. Add about 2 tablespoons of the whole milk. Whisk or shake vigorously until the sweetener is completely dissolved and the mixture is glossy and smooth.
- Pour in the heavy cream and the remaining milk. The ratio should be roughly 2 parts heavy cream to 1 part milk. If using a jar, screw the lid on tight; if using a bowl, switch to a whisk.
- Shake or whisk until the mixture is uniform in color and texture, opaque and creamy, with no visible lines of separation. This usually takes 15-20 seconds of vigorous shaking or whisking.
- Chill the cream in the refrigerator for at least an hour before using to allow flavors to meld and to maintain structure when poured over ice.
- To serve, fill a glass with ice, pour cold brew coffee over the ice, and slowly drizzle the homemade vanilla cream over the top.
Notes
Use cold ingredients to prevent separation. Do not use imitation vanilla as it can taste chemical. This cream keeps in the fridge for up to 5 days. For a dairy-free option, use full-fat canned coconut milk or barista-style oat milk. For a keto option, replace honey with liquid stevia or monk fruit sweetener.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: Coffee Shop Style
Nutrition
- Serving Size: Approximately 2 tabl
- Calories: 45
- Sugar: 2
- Fat: 3.5
- Saturated Fat: 2.2
- Carbohydrates: 2
- Protein: 0.5
Keywords: cold brew vanilla cream, homemade vanilla syrup, coffee shop copycat, iced coffee recipe, dairy-free coffee cream, keto coffee creamer, easy coffee add-in