Ingredients:

• Cold Brew Base:
  
  

• 1 cup coarsely ground medium-dark roast coffee (smooth chocolatey notes work best)
  
  

• 4 cups filtered water
  
  

• Vanilla Sweet Cream:
  
  

• 1/2 cup heavy cream
  
  

• 1/2 cup whole milk (or oat milk for a lighter, plant-based version)
  
  

• 2 tbsp pure vanilla syrup (or homemade—see below)
  
  

• Homemade Vanilla Syrup (optional, but next-level):
  
  

• 1/2 cup sugar
  
  

• 1/2 cup water
  
  

• 1 whole vanilla bean (split lengthwise) or 1 tbsp pure vanilla extract
  
  

Directions:

Step 1: Make the Cold Brew

1. Combine coffee grounds and filtered water in a large jar or French press.
   
   

2. Stir, cover, and steep in the fridge for 12–16 hours.
   
   

3. Strain through a fine mesh sieve or coffee filter. Store in a sealed container up to a week.
   
   

Step 2: Make the Vanilla Syrup

1. In a small saucepan, combine sugar and water.
   
   

2. Heat on medium, stirring until sugar dissolves.
   
   

3. Add vanilla bean (scraped seeds + pod) or stir in extract after removing from heat.
   
   

4. Cool completely and store in the fridge.
   
   

Step 3: Whip the Sweet Cream

1. In a small pitcher or jar, whisk together heavy cream, milk, and 2 tbsp vanilla syrup.
   
   

2. For extra smooth texture, froth lightly with a handheld frother—don’t overwhip, keep it pourable.
   
   

Step 4: Assemble the Drink

1. Fill a tall glass with ice.
   
   

2. Pour in cold brew, leaving room at the top.
   
   

3. Slowly stream in vanilla sweet cream so it cascades beautifully through the coffee.
   
   

4. Optional: drizzle with a touch of vanilla syrup for extra sweetness.