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Cold-brew coffee with maple vanilla cream

  • Timer Prep 15 min
    Cook 5 min
  • Chef hat Easy


Split the vanilla pods.


  1. 1 Put the coffee in a screw-top jar with 800ml cold water and stir well.
  2. 2 Put the lid on and set aside for 24 hours.
  3. 3 Strain the coffee through a sieve and discard the coffee grounds.
  4. 4 Line the sieve with a piece of muslin and strain the coffee again.
  5. 5 Put the cream in a small pan.
  6. 6 Scrape the seeds from the vanilla pods and add to the cream, along with the pods.
  7. 7 Bring to the boil, then remove from the heat and leave to infuse for 20 minutes.
  8. 8 Strain into a jug and whisk in the milk and maple syrup.
  9. 9 Fill a glass with ice cubes pour in the coffee until two-thirds full.
  10. 10 Top up with the cream mixture and serve.