Vanilla Sweet Cream Cold Brew (Copycat Starbucks Recipe)
I don’t drink much coffee, so when I do you can bet it has a major impact. Like an “is this really just coffee or did they spike it with something” kinda impact. So naturally, my trick for crunch time essay writing is to go to Starbucks, order some form of latte/iced coffee/vanilla sweet cream cold brew (!!), and instantly transform into Super Katherine, who just happens to be an essay writing machine.
While employing this strategy last week, I discovered the best Starbucks drink I’ve ever had. The Vanilla Sweet Cream Cold Brew that got me through my history paper was delicious, but that caffeine high was intense (and the ingredients are probably pretty sketchy) so buying one will definitely be a very occasional indulgence.
Luckily, I was able to come up with a pretty great copycat recipe at home, which I can make with decaf coffee without the fear of being judged by a barista and has much less sugar than the original.
This is definitely going to be a regular part of my morning routine, and I’m confident it will become part of yours too!
- ½ cup dairy free milk (I used Ripple Foods)
- 2 tsp maple syrup
- 1 tsp vanilla extract
- 3 cups cold brew coffee (I prepared mine using a french press, but if you don't have one there are lots of great tutorials online)
- ½ cup ice cubes
- Stir together dairy free milk, maple syrup, and vanilla in a small pitcher or cup.
- Divide ice between two glasses, then pour half of the cold brew into each glass.
- Add ¼ cup creamer to each glass, and serve with a straw for the true Starbucks experience.
I used Ripple Foods milk in this recipe because I love its creaminess and protein content, so I want to share it with you, but this post is not affiliated with Ripple Foods in any way.