Maple Vanilla Cream Top Cold Brew

served in an icon juice glass

So, the first time I ever had a cream top coffee, it was at Lofty Coffee Co. in San Diego called Cloudy with a Chance of Cold Brew – Kyoto-style cold brew, house-made vanilla, shaken organic heavy cream – and it was incredible.

Last weekend, I ordered Caffe Paradiso’s version – the Paradiso Cream Top – an iced Americano with panna.

And now I’m experimenting with making my own – Maple Vanilla Cream Top Cold Brew.

Maple Vanilla Cream Top Cold Brew

• Your favorite cold brew - mine is the yellow bottle of La Colombe

• About a 1/4 cup of organic heavy cream - I like the organic one from the Amish Farm at Whole Foods

• About 1 TBSP of pure maple syrup - maybe less or more depending on how sweet you like things

• 1/2 TSP of good vanilla extract

Add heavy cream, maple, and vanilla to a small bowl with a lid. Shake for a few minutes until it is whipped creamy. Or use a milk frother for a few minutes until you like the consistency.

Grab your favorite coffee glass. Add ice. Pour in your cold brew. And top with desired amount of cream.

Enjoy!