½oz.(1 tablespoon) homemade vanilla syrup, or more if you like sweeter coffee
1oz.(2 tablespoon) vanilla sweet cream
Ice, for serving
Make Cold Brew
Combine the coffee grounds with cold water in a large pitcher. Cover with a kitchen towel, and let sit overnight (or for 12 hours) on the countertop.
Line a fine mesh strainer with coffee filter, cheesecloth or a nut milk bag. Place directly over a large bowl or another container to pour the cold brew into.
Slowly, pour the cold brew through the cheesecloth/filter to strain out the coffee grounds. Do this twice. It might take a little while to drain, and that’s OK. You can help it along by gently swirling the liquid with a spoon or a rubber spatula.
Transfer the cold brew into a sealable container, and transfer to the refrigerator.
Make the vanilla syrup
In a small saucepan, combine the sugar and water.
Heat over high heat until the sugar has completely dissolved, stirring occasionally.
Turn off the heat, and add the split vanilla bean.
Let steep for 2 hours before transferring to a mason jar.
Make the vanilla sweet cream
In a medium-sized bowl, combine the half-and-half and heavy whipping cream.
Pour in the vanilla syrup, and whisk until combined.
Transfer to a mason jar, and store in the refrigerator until time to make your coffee.
Make the Vanilla Sweet Cream Cold Brew
Add ice to a glass, and pour in the cold brew. (Alternately, you could heat up the cold brew in a mug in the microwave if you want it warm.)
Pour in the vanilla syrup, and stir.
Pour the vanilla sweet cream on top and stir.
Give the cold brew a taste. Add additional vanilla syrup and/or vanilla sweet cream if necessary, then enjoy immediately!
If you've tried this recipe, come back and let us know how it was in the comments or ratings!