Cold brew meets vanilla in a smooth, irresistible combination: Vanilla Sweet Cream Cold Brew is an easy Starbucks copycat you can make at home.
If you’ve tasted the Starbucks Vanilla Sweet Cream Cold Brew, you know the blend of bold cold brew and creamy vanilla is hard to resist. This homemade version uses simple ingredients—cold brew, vanilla syrup, heavy cream and milk—to recreate that familiar, velvety drink without the cafe price tag.
Is this a healthy drink?
This is a sweet, indulgent beverage and not something to drink every day if you’re watching sugar or calories. Enjoy it once or twice a week as a treat, or make swaps to reduce sugar and fat: use a sugar-free vanilla syrup or a preferred sweetener, and opt for lower‑fat milk instead of heavy cream. Keep in mind that even without added sugar, the cream contributes fat and calories.
Yes. The cold brew base is typically unsweetened, but the vanilla sweet cream and syrup add noticeable sweetness. Adjust sweetness by reducing the vanilla syrup or using vanilla extract alone.
Starbucks’ vanilla sweet cream is made from heavy cream, 2% milk and their vanilla syrup. This recipe mirrors that idea using readily available ingredients.
Ingredients
Cold Brew. The drink retains a strong coffee presence even with the sweet cream. Use store‑bought cold brew or make your own cold brew concentrate for the best flavor.
Heavy Cream. Adds richness and silky texture to the vanilla sweet cream.
Evaporated Milk or 2% Milk. Evaporated milk deepens the flavor and creates a creamier texture; if you can’t find it, 2% milk works fine.
Vanilla Syrup. The key to the vanilla flavor. You can use a store syrup or make a simple homemade version (recipe below).
How to make it
Prepare cold brew ahead if you’re making it from scratch. If using concentrate, dilute according to the product instructions or to taste.
Homemade Vanilla Syrup:
Ingredients: 1 cup hot water, 1 cup sugar, 3 teaspoons vanilla extract.
Stir hot water and sugar until the sugar dissolves. Add vanilla extract, stir to combine, then let the syrup cool. Store in a sealed jar or bottle in the fridge.
Vanilla Sweet Cream:
Combine 1/2 cup heavy cream, 1/3 cup evaporated milk (or 2% milk) and about 3 tablespoons vanilla syrup. Whisk until combined. For a frothier cream, whip briefly with a milk frother, whisk or handheld mixer; the foam will hold for about 30 minutes.
Assemble the Cold Brew:
Add 1–2 tablespoons vanilla syrup to a glass, fill with ice, then pour cold brew until the glass is about 3/4 full. Top with 1/4 cup vanilla sweet cream and serve immediately.
Storing leftovers
Keep vanilla syrup refrigerated in a sealed container. Store vanilla sweet cream and cold brew in closed jars or bottles in the fridge as well. Exposed cream can pick up off flavors, so always seal containers. The sweet cream lasts up to one week in the fridge and yields about 3–4 servings.
More Starbucks Copycats
Mocha Latte
Matcha Frappuccino
Starbucks Cinnamon Dolce
Strawberry Frappe
📖 Recipe
Starbucks Vanilla Sweet Cream Cold Brew
Tatiana Kamakura
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Ingredients
Vanilla Syrup
- 1 cup hot water
- 1 cup sugar
- 3 teaspoon vanilla extract
Vanilla Sweet Cream (makes about 4 servings)
- ½ cup heavy cream
- ⅓ cup evaporated milk or 2% milk
- 3 tablespoon vanilla syrup
Vanilla Sweet Cream Cold Brew
- 1 cup cold brew coffee
- ¼ cup vanilla sweet cream
- ice
Instructions
- For the vanilla syrup, mix hot water and sugar, stirring until the sugar dissolves completely. Add vanilla extract and stir. Let cool, then refrigerate in a sealed container.
- For the vanilla sweet cream, whisk together heavy cream, evaporated milk (or 2% milk) and vanilla syrup until combined. Whip briefly for a frothier texture if desired.
- To assemble, put 1–2 tablespoons vanilla syrup in a glass, add ice, pour cold brew until the glass is about 3/4 full, leaving room for cream.
- Top with vanilla sweet cream and serve immediately.
Notes
About the cold brew:
If using store-bought concentrate, dilute per the package. If using a homemade concentrate, many prefer 2 parts concentrate to 1 part water; adjust to your strength preference.
About the vanilla syrup:
Store the cooled syrup in a sealed jar or bottle in the fridge. Substitute sweeteners as needed—follow package guidance for equivalent amounts.
About the vanilla sweet cream:
Whisk or froth the cream to your desired consistency and add to the cold brew right away; froth will lose structure after about 30 minutes.