Ingredients:

  • 1 cup (240ml) Cold brew coffee, chilled
  • 1 cup (150g) Ice cubes
  • 2 tbsp (30ml) Heavy cream
  • 1 tbsp (15ml) Unsweetened almond milk
  • 1 tsp (5ml) Pure vanilla extract
  • 2 tsp (10ml) Liquid monk fruit sweetener

Instructions:

  1. Pour the heavy cream and unsweetened almond milk into your small pitcher. Note: Use a narrow container to help the frother reach the bottom.
  2. Stir in the pure vanilla extract and liquid monk fruit sweetener. Note: Ensure the sweetener is fully submerged.
  3. Insert the handheld frother at a slight angle.
  4. Froth the mixture for 15 seconds until the volume doubles and it looks airy.
  5. Fill your 16 oz glass to the brim with ice cubes. Note: Pack them tight to keep the drink colder longer.
  6. Pour the chilled cold brew coffee over the ice.
  7. Stop pouring when there are about two inches of space left at the top. Note: This space is for your vanilla cloud.
  8. Slowly pour the frothed vanilla cream directly over the center of the coffee.
  9. Use a straw to stir gently in a circular motion until you see velvety swirls of white and brown.