Iced Coffee Bar with Vanilla Sweet Cream Magic
A make-ahead iced coffee bar built around chilled coffee or cold brew, simple vanilla syrup, and a rich, pourable vanilla sweet cream so everyone can customize their own drink.
Equipment
- Large jar or pitcher (for cold brew)
- Fine-mesh strainer
- Coffee filter or cheesecloth
- Small saucepan
- Jar with tight lid
- Handheld milk frother (optional)
Ingredients
For the cold brew or iced coffee base
- 80 g coarsely ground coffee beans (medium or dark roast) for cold brew (about 1 cup)
- 960 ml cold filtered water for cold brew (4 cups)
- 960 ml strong chilled coffee OR: brewed hot at double strength and cooled completely (4 cups)
For the vanilla syrup (bar base)
- 200 g granulated sugar (1 cup)
- 240 ml water (1 cup)
- 1–1.5 tbsp pure vanilla extract start with 1 tbsp and adjust to taste
For the vanilla sweet cream
- 240 ml heavy cream (whipping cream) (1 cup)
- 120 ml whole milk or 2% milk (1/2 cup)
- 60 ml vanilla syrup from above (1/4 cup), plus more to taste
Optional cold foam finish
- 60 ml heavy cream (1/4 cup)
- 30 ml whole or 2% milk (2 tablespoons)
- 15–30 ml vanilla syrup (1–2 tablespoons)
Ice and bar extras
- ice cubes plenty, for serving
- 240 ml milk of choice extra, for guests who prefer lighter drinks (1 cup)
- ground cinnamon or cocoa powder for dusting (optional)
- orange peel strips or chocolate shavings optional garnish
Instructions
- Brew the coffee base. For cold brew (start 12–18 hours ahead): add coarsely ground coffee to a large jar or pitcher, pour in cold filtered water, stir until all grounds are wet, cover, and refrigerate 12–18 hours.
- Strain the cold brew: set a fine-mesh strainer over a clean pitcher, line with a coffee filter or double layer of cheesecloth, and slowly pour through. Discard the grounds.
- Taste and dilute if needed: if the cold brew is too intense, add cold water 60 ml (1/4 cup) at a time until it suits your taste. (If making strong iced coffee instead, brew 960 ml/4 cups at double strength, cool to room temp, then chill completely.)
- Make the vanilla syrup: in a small saucepan, combine sugar and water. Heat over medium, stirring occasionally, until sugar dissolves and the syrup is clear (not browned), about 3–5 minutes.
- Cool briefly, then add vanilla: remove from heat, cool 5–10 minutes, stir in 1 tablespoon vanilla extract, then taste and add up to 1/2 tablespoon more if desired. Transfer to a jar/bottle, cool to room temperature, then refrigerate.
- Mix the vanilla sweet cream: in a jar with a tight lid, combine heavy cream, milk, and 60 ml (1/4 cup) vanilla syrup. Seal and shake 10–15 seconds until combined and slightly thickened but still pourable; sweeten with more syrup 1 tablespoon at a time if desired. Chill until needed (shake again before serving).
- Optional cold foam: in a narrow jug/cup, combine cream, milk, and vanilla syrup for the foam. Froth with a handheld milk frother 20–40 seconds until soft, glossy, and pourable; refrigerate up to 30 minutes (re-froth if it deflates).
- Set up the bar: arrange glasses and ice first, then the chilled coffee, vanilla syrup, vanilla sweet cream, any extra milk options, optional cold foam, and cinnamon/cocoa.
- Build each drink: fill a glass about 3/4 full with ice, add 120–180 ml (1/2–3/4 cup) chilled coffee, stir in 15–30 ml (1–2 tbsp) vanilla syrup, then pour 30–60 ml (2–4 tbsp) vanilla sweet cream over the top (stir or leave layered). Spoon cold foam on top if using and finish with cinnamon/cocoa if desired.
Nutrition
Calories: 230kcalCarbohydrates: 34gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 35mgSodium: 30mgPotassium: 180mgSugar: 33gVitamin A: 350IUCalcium: 70mgIron: 0.1mg
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