Chocolate Cream Cold Brew is coffee mixed with a combination of chocolate malt powder, vanilla syrup, cream, and milk for a sweet pick-me-up to your day. Try my Iced Sugar Cookie Latte for another cold caffeinated beverage.

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Chocolate Cream Cold Brew

This recipe starts with making a homemade cold brew coffee. It is not difficult to do; it just takes some patience. I will get into that later. But, once you have the cold brew made, it’s easy to shake up the chocolate cream that will top the coffee. And, making your own drink allows you to make the drink as sweet as you prefer!

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What is Cold Brew Coffee?

Cold brew coffee is coffee that is brewed with cold water, not simply coffee poured over ice. In this case, I ground up coffee beans and combined them with water. Then, I stored the water and coffee in the refrigerator, covered, overnight. You should let the coffee grounds brew in the water for at least 12 hours, up to 24 hours.

The taste of cold brew coffee is less acidic than hot coffee. Without the hot water, the coffee doesn’t break down as much, which releases bitterness and acidity. And yes, you can use storebought cold brew. In that case, you can choose what flavor you would like that would complement the chocolate cream.

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Chocolate Cream Cold Brew Ingredients

There are two parts to this recipe–the cold brew coffee and chocolate cream.

Coffee: Look for fresh coffee beans. Even after just a few weeks, coffee beans can start to develop a bitter flavor. Once ground, start brewing the coffee within about 30 minutes for the best results. In addition, coarsely ground coffee work best when they are saturated in water.

Chocolate Malt Powder: Chocolate malt powder is a chocolatey version of malt powder. It is commonly added to desserts and sweets. Look for the powder in both the baking and dry mix beverage aisles at your local grocery store.

Vanilla Syrup: Vanilla syrup is basically a concentrated version of simple syrup with vanilla flavoring or vanilla bean added to it. It is commonly added to coffee, cocktails, and other beverages like my Strawberries and Cream Milk.

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How Long Will Cold Brew Coffee Last?

One nice thing about homemade cold brew coffee is that it will last up to 2 weeks in the refrigerator. However, I do like to use it within a week for the freshest flavor. Do not leave cold brew at room temperature.

More Coffee Drinks

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Chocolate Cream Cold Brew

Prep Time 10 mins
Brewing Time 12 hrs
Total Time 12 hrs 10 mins
Chocolate Cream Cold Brew is coffee mixed with a combination of chocolate malt powder, vanilla syrup, cream, and milk for a sweet pick-me-up to your day.

Ingredients

Homemade Cold Brew

  • 1 cup (82 g) whole coffee beans, coarsely ground (about 1 cup or 2½ ounces ground)
  • 4 cups (1,000 g) water
  • crushed ice

Chocolate Cream

  • 3 tablespoons chocolate malt powder
  • 1 teaspoon vanilla syrup
  • ½ cup (119 g) heavy whipping cream
  • 1 cup (245 g) whole milk

Instructions

Homemade Cold Brew

  • In a large pitcher with a lid, combine coffee grounds and water, stirring to combine.
  • Cover and refrigerate for 12 -24 hours. (We let ours brew overnight.)
  • When ready, place a cheesecloth in a very fine mesh strainer over a separate bowl or pitcher. Pour the coffee mixture through the strainer to separate the grounds from the cold brew coffee. Store the coffee in the refrigerator until ready to enjoy.

Chocolate Cream

  • In a mason jar with a lid, add chocolate malt powder, vanilla syrup, heavy whipping cream, and milk. Cover the jar tightly with the lid. Then, shake the mixture vigorously until it starts to froth.

To Serve

  • Fill a tall glass ¾ of the way full with crushed ice.
  • Pour cold brew over ice (about ¾ of the way full).
  • Pour the desired amount of chocolate cream over the top of the coffee.
  • Stir to combine. Serve immediately.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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