In
the summertime I love an iced coffee and often order one when I’m in a
café in preference to a hot coffee. One day at Starbucks, the name
Sweet Cream Cold Brew caught my eye. I don’t usually take sugar, but
‘Sweet Cream’ has a certain allure to it, so of course I ordered it. It
was YUM!
I then searched for ways to make it at home for myself, because it’s not inexpensive, plus most of the cup is filled with ice, which encouraged my frugal mind even more.
First I started learning about cold brew, which is an education in itself. I found out that coffee brewed with cold water means the resultant coffee has less bitterness, because the coffee grounds aren’t burned with the hot water (or something like that).
I also found out that you DON’T need to go out and purchase fancy cold brew equipment, unless you want to of course (those tall carafes do look pretty cool). But I thought to myself, that’s just like using a plunger (cafetiere/French press) or even pouring cold water directly on top of the coffee grounds in a drip filter machine.
I used my plunger, with the most coarsely ground coffee available, and brewed it for twenty hours roughly, as that’s how long I read Starbucks do it for. You make it really strong – in an eight-cup plunger, one cup coffee grounds to seven cups water.
This Jamie Oliver recipe here is helpful, but why you have to make it in a jar is beyond me. https://
And then comes the sweet cream. The recipe I used for the photo here involved sweetened condensed milk, half-and-half (which we can’t get here in New Zealand so I mix equal quantities of milk and cream) and vanilla extract. It was a while back that I first looked up the recipe, but I’m 99% sure I used this one:
https://www.thekitchn.com/
I know the sweet cream drink probably has *a few* calories but it’s a treat for me, not an everyday occurrence. My usual coffee with cream poured over ice (or an Americano with cream in the winter) is a nice alternative.
Are you a fan of iced or cold brew coffee too?
xx Fiona
I then searched for ways to make it at home for myself, because it’s not inexpensive, plus most of the cup is filled with ice, which encouraged my frugal mind even more.
First I started learning about cold brew, which is an education in itself. I found out that coffee brewed with cold water means the resultant coffee has less bitterness, because the coffee grounds aren’t burned with the hot water (or something like that).
I also found out that you DON’T need to go out and purchase fancy cold brew equipment, unless you want to of course (those tall carafes do look pretty cool). But I thought to myself, that’s just like using a plunger (cafetiere/French press) or even pouring cold water directly on top of the coffee grounds in a drip filter machine.
I used my plunger, with the most coarsely ground coffee available, and brewed it for twenty hours roughly, as that’s how long I read Starbucks do it for. You make it really strong – in an eight-cup plunger, one cup coffee grounds to seven cups water.
This Jamie Oliver recipe here is helpful, but why you have to make it in a jar is beyond me. https://
And then comes the sweet cream. The recipe I used for the photo here involved sweetened condensed milk, half-and-half (which we can’t get here in New Zealand so I mix equal quantities of milk and cream) and vanilla extract. It was a while back that I first looked up the recipe, but I’m 99% sure I used this one:
https://www.thekitchn.com/
I know the sweet cream drink probably has *a few* calories but it’s a treat for me, not an everyday occurrence. My usual coffee with cream poured over ice (or an Americano with cream in the winter) is a nice alternative.
Are you a fan of iced or cold brew coffee too?
xx Fiona
