I have a love-hate relationship with summer mornings. I love the light, I love the promise of a long day… but I hate the thought of heating up my kitchen with a coffee pot. And a hot latte? No, thank you. My salvation came in the form of a giant mason jar and a very patient husband who didn’t mind me taking over an entire shelf in the fridge. This cold brew concentrate, paired with a cloud of homemade sweet cream, is my year-round ritual now, but in the summer, it’s nothing short of essential. It’s smooth, it’s not bitter, and it gives you that gentle caffeine lift without any of the jitters.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 mins | 0 mins | 12+ hrs | 1 Litre | Easy |
Why You’ll Love This Recipe
- It’s infinitely cheaper than the coffee shop version (we’re talking pennies per cup).
- The cold brew process creates a naturally sweeter, less acidic coffee.
- The sweet cream is effortlessly customizable—vanilla, caramel, you name it.
- You have a ready-to-go caffeine fix for up to a week in your fridge.
Grab These
For the Cold Brew Concentrate:
- 1 cup coarsely ground coffee beans (I use a medium-dark roast—my current fave is from a local roaster, but Peet’s Major Dickason’s Blend is a great grocery store option)
- 4 cups cold, filtered water
For the Sweet Cream:
- 1/2 cup heavy cream, cold
- 2 tbsp milk (whole or 2%)
- 1 tbsp real maple syrup or simple syrup (more or less to taste)
- 1/2 tsp real vanilla extract
Let’s Make It
The beauty of cold brew is its utter simplicity. Grab a large jar or pitcher—I use a 2-quart mason jar—and add your coarsely ground coffee. Pour the cold water over the top, give it a good stir with a wooden spoon to make sure all the grounds are saturated, and then just walk away. No, really. Cover it and let it sit on your counter for 12-24 hours. I find 18 hours is the sweet spot for me. The longer it steeps, the stronger it gets.
Now, the slightly messy but totally worth-it part: straining. Place a fine-mesh sieve lined with a coffee filter or a nut milk bag over a large bowl. Slowly pour the coffee mixture through. This takes a little patience—don’t rush it or you’ll end up with sludge at the bottom. Once it’s all filtered, you have your beautiful, potent concentrate! Transfer it to a clean bottle or jar and store it in the fridge.
For the sweet cream, this is non-negotiable: your cream must be COLD. Add the cold cream, milk, maple syrup, and vanilla to a small jar with a lid. Screw the lid on tight and shake it like a polaroid picture for about 30-45 seconds, until it’s thickened and frothy. It won’t be whipped cream, but it will have a lovely, pourable, creamy body.
To serve, fill a glass with ice. Pour in the cold brew concentrate about halfway, then top with an equal amount of cold water or milk. Give it a stir. Now, lovingly float a generous drizzle of that sweet cream over the top. Watch it swirl and settle. It’s a thing of beauty.
Nutritional Facts (Per Serving – with sweet cream)
| Nutrient | Amount |
|---|---|
| Calories | ~ 80 kcal |
| Protein | ~ 1g |
| Carbohydrates | ~ 5g |
| Fat | ~ 7g |
| Fiber | ~ 0g |
| Sugar | ~ 4g |
| Note: Values are estimates |
Variations & Add-Ins
- Vanilla Bean: Scrape the seeds of a real vanilla bean into the cream instead of using extract.
- Salted Caramel Cloud: Swap the maple syrup for salted caramel sauce.
- Mocha Madness: Add a tablespoon of chocolate syrup to the cream before shaking.
Serving Ideas
This is a complete beverage, but it pairs perfectly with a blueberry muffin on a Saturday morning, or as a mid-afternoon pick-me-up with a handful of almonds.
Storage & Reheating
The cold brew concentrate will keep happily in the fridge for up to a week. The sweet cream is best used within 2-3 days. Always give both a little shake or stir before using.
My Two Cents (Pro-Tip)
Do NOT use finely ground coffee. It will make the straining process a nightmare and can result in a muddy, over-extracted brew. A coarse grind, like for a French press, is absolutely critical.
You Asked, I’m Answering (FAQ)
- “Why is my cold brew weak?”
You probably didn’t steep it long enough, or your coffee-to-water ratio is off. Steep for the full 18-24 hours and make sure you’re using a full cup of grounds to 4 cups of water. - “My sweet cream won’t froth up!”
This almost always means your cream wasn’t cold enough. The fat in cold cream traps the air bubbles when you shake it. If it’s even slightly room temp, it’ll just stay liquid. Pop everything in the fridge for 20 minutes and try again.