This delicious coffee drink combines homemade cold brew coffee and homemade sweet cream cold foam, with a sprinkle of sea salt! Absolute pour-fection!
Homemade Cold Brew Coffee + Homemade Cold Foam + Sea Salt = the only drink you’ll need!
How do you make this delicious coffee?
- Make the cold brew coffee (find out how below!)
- Whip up a batch of homemade vanilla sweet cream and turn it into cold foam.
- 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. It’s also much more concentrated than regular coffee and should be mixed with water before serving, just fyi.
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.
To make the cold brew coffee concentrate at home:
- Coarsely grind some coffee beans. (This step isn’t totally necessary, but I think it makes a big difference! Obviously, you can use coffee that’s already been ground from the store. But, by grinding it at home you’re not only controlling how coarse the beans are, but you’re also ensuring the coffee is as fresh as possible.)
- Mix with water. Obeying the 1:1 ratio. That means, for every 1 ounce of coffee grounds, use 1 cup of water. I find that 6 ounces of freshly ground coffee and 6 cups of cold water create the perfect amount of cold brew to last the week (about 5 cups after brewing).
- Let steep. For at least 12 hours, up to 20. It just sits in the fridge getting all perfect and you don’t have to do a thing.
- Strain the coffee. Place a fine mesh strainer over an 8-cup measuring cup. Slowly pour the coffee into the strainer and allow the grounds to be filtered out. Discard the grounds. Rinse out the jar that the coffee was brewed in. Then, pour the cold brew back into the clean jar. You can either leave the cold brew like this or…
- Strain the coffee a second time. Place a piece of cheesecloth inside of the strainer, setting it over the measuring cup again. Pour the filtered cold brew back into the strainer a second time. This ensures a very smooth coffee that is free of even tiny coffee grounds.
- Store the cold brew. In a jar in the fridge for up to one month.
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, y’know, cold.
I adapted my version of cold foam from this recipe for Starbucks’s sweet cream and simply whipped the bajeezus out of it with my NutriBullet blender.
If you don’t want to go through the process of using a blender, you totally don’t have to! You can use a whisk to whip it by hand or even a handheld milk frother.
Alternatively, it can just as easily be mixed into the cold brew like regular vanilla sweet cream.
Ingredients for homemade vanilla sweet cream
- Heavy Cream
- Sweetened Condensed Milk
- Vanilla Extract
How many cups is six ounces of coffee beans?
There are approximately 3 ounces in 1 dry cup of whole coffee beans! So, if you're following my recipe exactly and don't have a kitchen scale, use 2 cups of whole bean coffee to equal 6 ounces.
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 Homemade Cold Foam
For the Homemade Cold Brew Coffee:
- 6 ounces coffee beans coarsely ground
- 6 cups cold water
For the Vanilla Sweet Cream Cold Foam:
- ½ cup sweetened condensed milk
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Flaky sea salt for serving
For the Homemade Cold Brew:
- In a large jar, combine the ground coffee and water, stirring well. Cover and refrigerate for at least 12 hours, up to 20.
- After chilling, place a fine mesh sieve over a large measuring cup or bowl and pour coffee through sieve. Rinse out the container you brewed the coffee in and pour the strained coffee into the container to store in the refrigerator until ready to use, up to one month.
- If desired, you can strain the coffee a second time. For the second strain, line the sieve with cheesecloth. Pour coffee through the cheesecloth in batches. Discard the cheesecloth when finished. Return the filtered cold brew to the jar and store in refrigerator for up to one month.
For the Sweet Cream Cold Foam:
- Whisk together the condensed milk, heavy cream, and vanilla extract until smooth. Store in refrigerator until ready to use.
- When ready to serve, place ¼ cup of the vanilla sweet cream in a blender and whip for about 10 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. Add ¼ cup cold water (optional) and ¾ - 1 cup cold brew coffee, depending on how strong you like it. Top with the homemade cold foam and sprinkle with sea salt before serving.
- Cold Brew Coffee can be stored in refrigerator for up to 1 month.
- Vanilla Sweet Cream can be stored in refrigerator for up to 1 week.
- Cold Brew Method adapted from The Kitchn.
- Vanilla Sweet Cream recipe adapted from The Kitchn as well!
- If desired, add a shot of whiskey to this beverage for a fun Brunch cocktail!