The Vanilla Sweet Cream Cold Brew is one of Starbucks’ most popular cold drinks, and for good reason — smooth, slightly sweet cold brew coffee topped with a floating layer of vanilla-infused cream that slowly cascades through the dark coffee as you drink it. This homemade version costs a fraction of the price and tastes just as indulgent.
The Secret
The sweet cream is not whipped cream — it is a pourable, lightly sweetened cream that is thick enough to float on top of the coffee but thin enough to slowly blend in as you sip. The combination of heavy cream and 2% milk gives it the perfect body — all heavy cream would be too thick, while all milk would sink right through.
Pro Tips
- Use a coarse grind for the cold brew. Too fine a grind will make the coffee bitter and muddy.
- The cold brew concentrate is strong — if you prefer a milder drink, dilute it with equal parts water before adding ice.
- Make extra vanilla sweet cream and keep it in the refrigerator for up to 5 days. It is great in regular hot coffee too.
- For a caramel version, add a drizzle of caramel sauce to the glass before pouring the cold brew.
