Ingredients:

  • 1/2 cup (60g) coarsely ground coffee beans
  • 4 cups (950ml) filtered water
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120ml) water
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) heavy whipping cream
  • 2 tbsp (30ml) 2% milk
  • 1 tbsp (12g) brown sugar
  • 1/4 tsp (1.25ml) vanilla extract
  • Ice, as needed

Instructions:

  1. Combine the coarsely ground coffee and filtered water in a jar or French press. Stir gently to saturate grounds, cover, and steep at room temperature or in the fridge for 12 to 24 hours. Strain through a coffee filter or fine mesh sieve.
  2. Combine brown sugar and water in a small saucepan over medium heat. Stir constantly until the sugar is completely dissolved and the liquid is a clear, amber syrup. Remove from heat and stir in the vanilla extract; let cool.
  3. Add heavy cream, milk, brown sugar, and vanilla extract into a small cup. Use a handheld frother for 30–60 seconds until the mixture doubles in volume and reaches a thick, velvety consistency with soft peaks.
  4. Fill a tall glass with ice. Pour in 1 cup (240ml) of the cold brew concentrate. Stir in 1–2 tablespoons of the brown sugar syrup. Gently pour the cold foam over the top.