Hot summer weather is finally here, and that means only one thing for my morning routine: the return of cold brew coffee! While I typically drink it black, this recipe for cardamom cold brew with vanilla cream is just the special twist I need to kickstart the season on a delicious note.
The most important thing to know about making cold brew at home is that it's not something you can whip up at a moment's notice and enjoy immediately after, like you can with regular hot coffee. For this recipe you'll need to place coffee grounds and cardamom in a large container, pour in filtered water, and then let that mixture sit for 24 hours.
After 24 hours you can strain the coffee through a colander lined with a double layer of cheesecloth into a pitcher. To make the vanilla cream, simply pour some sweetened condensed milk, half-and-half, and vanilla extract in a Mason jar and shake it up. When you're ready to serve the coffee, pour the cold brew concentrate into ice-filled glasses, and top with the vanilla cream.
If you're not into the whole cold brew process, you can buy cold brew concentrate at many major stores or online now. (My favorite store-bought brand is Chameleon Cold Brew.) You won't get the cardamom infusion this way, but it will still taste delicious stirred with the vanilla cream.
→ Get the Recipe: Vietnamese Coffee with Sweet Vanilla Cream from The Modern Proper