Cold Brew Coffee with Vanilla Cream Recipe

Ingredients

• 80 g (1 cup)whole coffee beans
• 720 ml (3 cups)water, at room temperature or cold
• 240 ml (1 cup)vegan whipping cream
• 120 ml (½ cup)unsweetened soya milk
• 15 ml (1 tbsp)pure vanilla extract
• 15 ml (1 tbsp)agave syrup
• 360 ml (1½ cups)cold water
• 140 g (1¼ cups)ice cubes

Instructions

1. 1

   Grind the beans

   Coarsely grind 80 g (1 cup) of whole coffee beans. A coarse grind helps preserve the coffee's flavour and avoids extracting too much during the long steep.

2. 2

   Mix with water

   Put the ground coffee in a large jar or pitcher with 720 ml (3 cups) of room-temperature or cold water. Stir gently until all the grounds are wet.

3. 3

   Steep the coffee

   Cover the jar with its lid or plastic wrap and leave it to steep at room temperature or in the refrigerator for 12 to 24 hours.

4. 4

   Strain the coffee

   Pour the steeped mixture through a fine-mesh sieve or coffee filter to remove the grounds and collect the concentrate.

5. 5

   Whip the cream

   In a bowl, whisk together 240 ml (1 cup) vegan whipping cream, 120 ml (½ cup) unsweetened soya milk, 15 ml (1 tbsp) vanilla extract and 15 ml (1 tbsp) agave syrup until light and creamy, with soft peaks.

6. 6

   Build the drinks

   Divide the cold brew concentrate between serving glasses. Dilute it with 360 ml (1½ cups) cold water and add 140 g (1¼ cups) ice cubes.

7. 7

   Add the topping

   Spoon the vanilla cream over the iced coffee and serve immediately.

What is cold brew coffee?

Cold brew is coffee steeped in cool or room-temperature water rather than brewed hot and chilled afterwards. It is popular in the United States as a smooth, refreshing base for iced coffee.

This version makes a concentrate, then dilutes it with cold water and finishes each glass with vegan vanilla cream. The long steep and coarse grind are central to its mellow character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 2g protein, 9g carbs, 18g fat.

Most of the energy and fat come from the vegan whipping cream; the agave contributes carbohydrates and sugars, while the soya milk adds a little protein. The strained coffee contributes little to the drink's macros. Pair a glass with fruit or a savoury breakfast item for a more balanced plate.

Why use a coarse grind?

Grind size: Coarse grounds are easier to filter out after steeping and suit the extended contact time. If the grind is too fine, the drink can be cloudy and harder to strain.

Saturation: Stir the grounds into the water so none remain dry on top. This helps the coffee steep evenly.

Getting the steep right

Steeping time: Leave the covered jar for 12 to 24 hours, either at room temperature or in the refrigerator. The recipe allows for both shorter and longer steeping, so taste the concentrate after straining and dilute it to suit.

Filtering: Use a fine-mesh sieve or coffee filter to remove the grounds. Pour steadily and avoid pressing the grounds through the filter.

How to make the vanilla cream

Cream choice: Vegan whipping cream is intended to whip, while soya milk loosens the mixture and adds a mild flavour. Check that the product is suitable for whipping, as different brands can behave differently.

Soft peaks: Stop whisking when the cream looks light and holds soft peaks. It should be spoonable rather than stiff so it can sit neatly on the drink.

Balancing the flavour

Dilution: The strained coffee is a concentrate, not the finished drink. Add the specified 360 ml (1½ cups) of cold water before topping it with cream.

Sweetness: Agave goes into the cream, not the coffee. This keeps the coffee flavour distinct while giving the topping a gentle sweetness.

Serving and timing

Serve the drinks straight after adding the cream, while the ice is still firm and the topping is airy. A tall glass leaves room to stir the layers together or sip them separately.

The listed 15 minutes covers active preparation, but the coffee also needs 12 to 24 hours to steep. Plan that resting time ahead.

What to serve with it

This creamy iced coffee works well alongside a simple breakfast or a lightly sweet bake, such as toast or a plain scone. Choose something not overly sweet to keep the vanilla topping from dominating.

For a drink on its own, serve it with plenty of ice and keep the cream separate until just before serving.

Recipe notes & tips

• Use freshly ground beans for a more aromatic concentrate.
• Keep the jar covered throughout the steep.
• Filter patiently rather than squeezing the grounds.
• Chill the serving water before assembling the glasses.
• Whisk the cream just until soft peaks form.
• Add the cream at the last moment to keep its texture light.

Variations

• Cinnamon: Add a small pinch to the cream as you whisk it.
• Maple: Replace the agave with maple syrup for a different sweetness.
• Chocolate: Dust the finished cream lightly with cocoa powder.
• More coffee-forward: Use less cold water when diluting the concentrate.
• Extra vanilla: Add a little more vanilla extract to the cream to taste.

Common mistakes to avoid

• Fine grind: It can make the brew cloudy and difficult to filter; grind the beans coarsely.
• Uneven steeping: Dry grounds may extract inconsistently; stir until they are all saturated.
• Rushing the brew: The concentrate needs 12 to 24 hours; allow the full steep before straining.
• Pressing the grounds: This can push sediment through the filter; let the coffee drain without squeezing.
• Overwhipping: Stiff cream is harder to spoon over the drink; stop at soft peaks.
• Forgetting dilution: The concentrate is strong on its own; mix in the cold water before serving.

How to store

Keep strained cold brew in a covered container in the refrigerator and use within 3 days for best flavour. Store the vanilla cream separately in the refrigerator and use it promptly; whisk it briefly if it settles. Assemble each glass with water and ice just before serving.

Frequently asked questions