A few months ago, I fell in love with the new Starbucks Sweet Cream Cold Brew. It was, quite frankly, a revelation. It wasn’t one of those thin, watery, iced coffee concoctions (blech!). It was rich and coffee-intense, with just a hint of vanilla sweetness.
My addiction was getting serious. I found myself stopping at the Starbucks drive-thru two or three times a week on the way to work. Then I was finding excuses to drive by there on the weekends. Uh oh. At $3.50 a pop for a tall, this was getting serious. I knew I had to do something.
Enter a recipe from the Wall Street Journal for DIY cold-brew. Not only is this really easy (the hardest part is waiting 18 hours for it to brew) and fun, but the results are fabulous!
Some of you might be thinking iced coffee is just a summer thing. No, no. Even in the dead of winter, sometimes you want a chilled coffee drink. This is it, my friends.
The only part of the Starbucks drink I haven’t figured out is the “sweet cream.” I just can't get that luscious vanilla taste exactly right. But I will keep trying! Bye-bye, drive-thru!
