Ingredients
- 1/2 cup heavy whipping cream
- 1/4 half and half
- 1 tablespoon maple syrup
- 1 tablespoons Vanilla Bean paste or 1/1 2 teaspoons vanilla extract
- 1/8 teaspoon Kosher salt
- 1 cup cold brew
- 1/2 teaspoon maple extract (*optional, but highly recommended if you have it on hand. No special trips to the grocery store!)
- Ice
Instructions
- Add heavy cream, half and half, maple syrup, vanilla bean paste, and salt to a medium bowl (or the bowl of your stand mixer).
- Whip the cream till it’s light and fluffy. If you mix too long you’ll get butter. You do want this lightly whipped so that the coffee and the cream will mix as you drink it – think famous coffee place’s cold brew with cream concept.
- Fill your glass with ice. Pour one cup cold brew (single serving) over the ice and finish with a 1/2 of the maple whipped cream. Enjoy!
Notes
*I used maple syrup to sweeten this for a maple flavor. I even added a 1/2 teaspoon of maple extract (because I had it on hand). It’s not necessary and probably not in everyone’s cabinets (and well, quarantine life – don’t go out and buy it).
*I did add a little bit of salt, not much, but just a tad. Every so often when you sip you get a hint of the salty sweet flavor. Please feel free to leave out if that’s not your thing.
*I haven’t tried this recipe with whipping coconut cream, but I’m sure it would work just the same (as if you’re making whipped cream out of coconut milk – the top part of the can of coconut milk).
*And again, thanks for stopping by, reading the blog, and checking out the recipe. I really do appreciate all of YOU. 7 years. Not sure what this next year will bring, but what I know is that there will be more recipes to come!
- Prep Time: 5
- Category: Drinks