Description
A quick, creamy, and spiced cold brew coffee drink that tastes like a liquid cinnamon roll. This recipe combines cold brew concentrate with rice milk and a homemade cinnamon cream for a cafe-quality beverage in just five minutes.
Ingredients
Scale
- 2 cups (480ml) Cold Brew Coffee Concentrate
- 2 cups (480ml) Water (optional, for dilution)
- ½ cup (120ml) Rice Milk
- 1 teaspoon Vanilla Extract
- ¼ cup (60ml) Heavy Cream
- 1 teaspoon Ground Cinnamon
- 1–2 tablespoons Powdered Sugar
- Ice Cubes
- Extra Cinnamon for garnish (optional)
- Cinnamon Stick for stirring (optional)
Instructions
- In a small bowl, combine the heavy cream, ground cinnamon, and powdered sugar.
- Whisk vigorously until the mixture thickens slightly and holds soft peaks, resembling loose whipped cream.
- Fill a glass or travel mug with ice cubes.
- Pour the cold brew concentrate over the ice. If using regular cold brew, add a splash of water or rice milk to dilute.
- Pour the rice milk over the cold brew and add the vanilla extract. Stir gently to combine.
- Spoon the cinnamon cream on top of the coffee to create a layered effect.
- Dust with extra cinnamon and insert a cinnamon stick if desired.
- Stir before drinking or sip to enjoy the layers separately.
Notes
Use good quality cinnamon for the best flavor. Ensure the heavy cream is whisked well so it floats on top. The cinnamon cream can be made ahead and stored in the fridge for up to 3 days. Cold brew concentrate can be stored for up to 2 weeks. For a vegan version, substitute heavy cream with coconut cream and powdered sugar with maple syrup.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 tall glass
- Calories: 180
- Sugar: 10
- Sodium: 15
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 12
- Protein: 2
Keywords: horchata cold brew, cinnamon cream coffee, cold brew recipe, 5 minute coffee, horchata drink, cinnamon cream, iced coffee recipe