Peaches And Cream Cold Brew Recipe

Make cold brew concentrate

Combine 1 cup coarsely ground coffee with 4 cups cold filtered water in a large jar or pitcher. Stir to saturate the grounds fully. Cover and steep in the refrigerator for 12–18 hours.

After steeping, strain the coffee through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean container. Press or gently squeeze to extract liquid, then discard grounds. This yields cold brew concentrate. For serving, dilute concentrate 1:1 with cold water or adjust to taste; set aside 2 cups diluted cold brew for the recipe.

Make quick peach syrup

Place 1.5 cups peeled, pitted, sliced peaches in a small saucepan with 2 tablespoons granulated sugar and 1 teaspoon lemon juice. Add 2 tablespoons hot water to help dissolve sugar. Heat over medium-low heat until the peaches soften and release juices, about 6–8 minutes, stirring occasionally.

Once softened, mash the peaches lightly with a fork or potato masher to release more juice. Simmer 1–2 more minutes to thicken slightly, then remove from heat. Strain the mixture through a fine-mesh sieve into a bowl, pressing on solids to extract syrup. Reserve 2 tablespoons of the peach syrup for the cold foam and keep the remaining syrup and some softened peach pieces to flavor the cold brew. Chill the syrup in the refrigerator until cold.

Optional: For a stronger peach flavor, add 1–2 tablespoons of the strained peach pieces directly to the cold brew and let infuse in the fridge for 30 minutes, then strain out the pieces before serving.

Prepare cold foam

Chill a jar or a frothing pitcher briefly. Combine 1 cup heavy cream, 1/2 cup milk, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract, and 2 tablespoons reserved peach syrup in the chilled container.

Use an electric milk frother, handheld immersion blender, or a tightly sealed jar (shake vigorously) to froth until the mixture is thick, airy, and forms soft peaks—about 20–40 seconds with a frother or 30–60 seconds shaking. Keep chilled until ready to use. The foam should be spoonable but pourable for a creamy top.

Fill two serving glasses with large ice cubes (about 1 cup ice per glass). Divide 2 cups diluted cold brew between the glasses.

Spoon 1–2 tablespoons of the remaining peach syrup (from the infusion) into each glass, gently stir to swirl peach flavor through the cold brew. Add an optional peach slice to the glass for garnish.

Top each glass with a generous spoonful of the sweet peach-vanilla cold foam. Garnish with a mint sprig and an extra peach slice if desired.

Serve immediately with a straw and a long spoon to enjoy the layered peaches-and-cream experience.