Vanilla Sweet Cream Cold Brew– Easy Starbucks Copycat

This Vanilla Sweet Cream Cold Brew is a smooth, bold coffee drink with a soft, sweet finish — made with real vanilla syrup, heavy cream, and chilled cold brew. It’s easy to prep, perfect for mornings when you need caffeine and comfort, and way more budget-friendly than hitting a café every day. Make the sweet cream ahead and you’ve got a week’s worth of chill-in-a-glass ready to go.

Jump to Recipe

Quick Summary

• Prep time: 10 mins (+ overnight steep)
• Cook time: 5 mins
• Flavor: bold, smooth, slightly sweet
• Great for: slow mornings, iced coffee lovers, saving money

Why I Like This Recipe

It’s honestly the one cold coffee that never lets me down. Strong but not bitter. Sweet but not sugary. I make a jar of the sweet cream at the start of the week and it’s like… emotional support in liquid form.

Ingredients

• 16 oz water
• ½ cup coarsely ground coffee
• 2 cups sugar
• 1 cup water (for syrup)
• 1 tbsp vanilla extract
• ½ cup 2% milk
• ½ cup heavy cream

How To Make Vanilla Sweet Cream Cold Brew

1. Brew your cold brew: Combine the ground coffee and water in a jar or French press. Stir. Let sit in the fridge 12 hours or overnight. Strain through a mesh or cheesecloth.
2. Make the vanilla syrup: Simmer 2 cups sugar with 1 cup water until clear. Cool, then add the vanilla. Store it in a jar. This lasts about 2 weeks.
3. Mix the sweet cream: Stir together 2 tbsp vanilla syrup, ½ cup milk, and ½ cup heavy cream. Store extra in the fridge.
4. Build your drink: Fill a glass with ice. Add cold brew. Pour in sweet cream. Stir gently.
5. Sip + enjoy: It’s creamy, chilled, and low-key magical. That’s it.

Tips for Success

• Use coarsely ground beans — anything finer gets too bitter
• Chill the sweet cream before pouring, it floats better
• Don’t over-stir. Let the layers do their thing

Storage and Reheating

• Fridge: Cold brew keeps for up to 1 week.
  Sweet cream lasts 3–4 days.
  Vanilla syrup stores for 2 weeks in a clean jar.
• Freezer: Wouldn’t recommend — the cream doesn’t freeze well.
• Reheat: This one’s iced — just brew a latte if you want it hot.

Frequently Asked Questions

• Can I use store-bought cold brew?
  Absolutely. Just skip the steeping and pour. I do this all the time when I forget to prep.
• Can I make it dairy-free?
  Yeah! Use oat milk and coconut cream — texture stays creamy, and flavor still slaps.
• Do I need vanilla extract or syrup?
  The syrup adds sweetness and flavor, but you could just add vanilla + a sweetener if you’re in a pinch.
• Is this sweet?
  Lightly. You can always add more syrup if you want it dessert-level.
• What kind of coffee works best?
  Medium roast is my go-to. But honestly, use whatever you like — just grind it coarse.

Common Mistakes and How to Dodge Them

• Using fine ground coffee – Makes the cold brew bitter and muddy. Always go coarse — think French press texture.
• Forgetting to strain properly – No one likes grainy sips. Cheesecloth, a coffee filter, or fine mesh are your friends.
• Adding hot cream to cold coffee – The swirl disappears and it blends weird. Chill the cream before using.
• Skipping the syrup step – Straight-up vanilla extract isn’t sweet. You need both sugar and vanilla for it to taste right.
• Shaking the whole thing together – This ain’t a latte. Let the cream sit on top for that smooth layered taste — stir gently if needed, but don’t blend it all up.

Nutrition Facts (Per Serving)

• Calories: 214 kcal
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 28mg
• Potassium: 170mg
• Total Carbohydrate: 26g
• Dietary Fiber: 0g
• Sugars: 25g
• Protein: 2g

You Might Also Like:

• Oleato Golden Foam Cold Brew– Easy Starbucks Copycat
• Pumpkin Cream Cold Brew– Easy Starbucks Copycat
• Cold Brew– Easy Starbucks Copycat
• Chocolate Cream Cold Brew – Easy Starbucks Copycat