This recipe proves you can make vanilla sweet cream cold foam successfully at home with or without a frother. It’s perfect pairing for homemade cold brew coffee and a sprinkle of sea salt. Absolute perfection— let’s make it!
Cold Brew Coffee + Homemade Sweet Cream Cold Foam + Sea Salt = the only drink you’ll need. No trip to Starbucks required!
How do you make this delicious coffee?
- Fill a glass up with cold brew coffee.
- Whip up a batch of homemade vanilla sweet cream
- Turn that sweet cream into cold foam using a blender, milk frother or whisk.
- Top the cold brew with the sweet homemade cold foam.
- Sprinkle with sea salt!
What is Cold Brew Coffee?
If you didn’t know, cold brew coffee is coffee that is brewed with, you guessed it, cold water! It’s a slightly time intensive, but very simple process that leads to a smoother, less acidic, slightly sweet brew that’s perfect over ice.
Cold brew coffee is made by combining coarsely ground coffee and water and letting it steep in the fridge overnight. It's then strained of grounds and stored in the fridge until ready to use.
You can either buy a bottle from the grocery store, or make a batch of your own. I have a great recipe for homemade cold brew coffee that's easy as can be!
What is Cold Foam?
Cold foam is the bonkers option at Starbucks that is essentially whipped cream going on top of iced coffee. Like the frothed milk of a latte but cold.
I adapted my version of vanilla sweet cream cold foam from this recipe for Starbucks’s sweet cream. It uses heavy cream, sweetened condensed milk, and vanilla extract to get the right texture, sweetness, and vanilla flavor.
Making cold foam without a milk frother
To get that beautifully thick foam without a milk frother I use a small kitchen blender (like a Ninja or NutriBullet). I just pulse ¼ - ½ cup of the sweet cream in the blender for about 5 seconds. It really takes no time at all!
You can also use a whisk and whip up the sweet cream by hand, if desired. This will take a little longer, but it does allow for more control on the thickness of the cold foam.
Alternatively, it can just as easily be mixed into the cold brew like regular vanilla sweet cream, no whipping required.
Ingredients for homemade vanilla sweet cream
- Heavy Cream
- Sweetened Condensed Milk
- Vanilla Extract
How to store leftover Sweetened Condensed Milk
This recipe only calls for ½ cup of sweetened condensed milk. That’s a little less than half of a standard 12-ounce can. Now, the recipe could easily be doubled to accommodate the use of a full can or you can store the leftovers.
The leftover sweetened condensed milk can be frozen! Yes! Simply pour the leftovers in a freezer-safe container, label it, and freeze for up to six months. It’s important to note: the condensed milk will not freeze totally solid due to the high sugar content, but it is still preserved.
Other Homemade Cold Foam Recipes
- Pumpkin Cream Cold Foam Cold Brew
- Salted Caramel Cream Cold Foam
- Irish Cream Cold Foam
- Peppermint Mocha Cold Foam
Cold Brew Coffee with Vanilla Sweet Cream Cold Foam
For the Vanilla Sweet Cream Cold Foam:
- ½ cup sweetened condensed milk
- 1 cup heavy whipping cream
- 1 tsp. vanilla extract
- Flaky sea salt (optional)
For the Vanilla Sweet Cream Cold Foam:
- Whisk together the sweetened condensed milk, heavy cream, and vanilla extract until smooth. Store in refrigerator until ready to use.
- When ready to serve, place ¼ - ½ cup of the vanilla sweet cream in a blender and whip for about 5 seconds, or until thick and creamy.
- Alternatively, you can whip the cold foam by hand with a whisk or with a handheld milk frother, if desired. This will take a bit longer, but is totally doable!
To make the Cold Brew Coffee with Salted Vanilla Sweet Cream Cold Foam:
- Fill a large glass halfway with ice cubes. Fill ¾ of the way with your favorite cold brew coffee. Top with the homemade cold foam and sprinkle with sea salt, if desired, before serving.
- Refer to post for notes on storing leftover sweetened condensed milk.
- Vanilla Sweet Cream can be stored in refrigerator for up to 1 week.
- Vanilla Sweet Cream recipe adapted from The Kitchn.