Copycat Our take on the Starbucks Vanilla Sweet Cream Cold Brew
Copycat Starbucks vanilla sweet cream cold brew
Our take on the Starbucks Vanilla Sweet Cream Cold Brew: smooth cold brew with vanilla syrup and a cascade of vanilla sweet cream, made in 10 minutes.
- Prep
- 5 min
- Cook
- 5 min
- Serves
- 2
- Per serve
- 140 kcal
Ingredients
Method
Make the vanilla syrup: stir the sugar and water in a mug and microwave for 30 seconds, then stir until the sugar dissolves and add the vanilla. Pop it in the freezer while you sort the coffee so it cools quickly.
Using store-bought concentrate, mix it with the cold water in a jug. No cold brew? Flash brew instead: put a handful of ice (about 150 g) in a heatproof jug and brew 330 ml double-strength hot coffee (about 35 g ground coffee) straight over it in a pour-over or drip machine, then stir until the ice melts and the coffee is cold. Skip the 240 ml cold water.
Make the sweet cream: whisk the heavy cream, milk and 1 tbsp of the vanilla syrup in a small jug, or froth it with a handheld frother for 10 seconds, until slightly thickened but still pourable.
Fill two tall glasses with ice. Divide the rest of the vanilla syrup between them and pour in the cold brew, leaving about 3 cm (1 inch) at the top.
Slowly pour the sweet cream over the top and let it cascade down through the coffee. Serve unstirred.
Tips
- The sweet cream is what makes it taste like the original: heavy cream and 2% milk sweetened with vanilla, poured on top so it floats and swirls in slowly.
- Cold brew concentrates vary a lot in strength, so follow the ratio on your bottle. Ready-to-drink cold brew needs no water at all.
- Mix a bigger batch of sweet cream and keep it in a sealed jar in the fridge for up to 3 days; shake before pouring.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
