Description
A cozy, homemade cold brew coffee drink featuring a rich brown sugar pecan syrup and a luxurious vanilla sweet cream foam. It tastes like autumn in a glass and takes less than 20 minutes to make.
Ingredients
Scale
- 1/2 cup raw pecans (70g)
- 1/2 cup dark brown sugar (100g)
- 1/2 cup water (120ml)
- 1/4 teaspoon salt (for syrup)
- 1 teaspoon vanilla extract (for syrup)
- 1/2 cup heavy cream (120ml)
- 1/2 cup whole milk (120ml)
- 1–2 teaspoons vanilla syrup or extract (for cream)
- 1/4 teaspoon salt (for cream)
- 2 cups cold brew coffee (480ml)
- Ice cubes
- Ground pecans (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Spread raw pecans on a baking sheet and toast for 5-7 minutes until fragrant and lightly golden. Let cool completely.
- Pulse cooled pecans in a blender or food processor until they form a fine meal (sandy texture, not nut butter).
- In a small saucepan, combine pecan meal, brown sugar, water, 1/4 teaspoon salt, and vanilla extract. Stir over medium heat until sugar dissolves and mixture simmers.
- Simmer for 2-3 minutes, then remove from heat. Let cool completely.
- Strain the syrup through a fine mesh strainer or coffee filter to remove pecan bits. Store leftover syrup in the fridge.
- In a mason jar or bowl, combine heavy cream, milk, vanilla syrup/extract, and 1/4 teaspoon salt.
- Shake vigorously or whisk until the mixture thickens slightly but remains pourable (loose foam, not stiff peaks).
- Fill a tall glass with ice. Pour in cold brew coffee, leaving an inch of space at the top.
- Add 2-3 tablespoons of brown sugar pecan syrup and stir gently.
- Slowly pour the vanilla sweet cream over the back of a spoon to float it on top.
- Garnish with crushed pecans and extra syrup drizzle if desired.
Notes
Toast the pecans thoroughly for deep flavor. Strain the syrup well for a silky texture. Do not over-whip the cream; it should be pourable. The syrup can be stored in the fridge for up to two weeks. For a dairy-free version, use coconut cream and oat milk.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass
- Calories: 250
- Sugar: 24
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: fall coffee, cold brew recipe, brown sugar pecan syrup, vanilla sweet cream, autumn drink, homemade coffee syrup, iced coffee