Sweet Cream Cold Press
This drink looks fantastically delicious as the top layer of cream slowly seeps through the ice cubes and coffee down to the vanilla.
8 oz of Yeti Cold Press Concentrate
3 oz half & half
1 tbsp & 1 tsp Vanilla syrup
16 oz pint glass
Making the Vanilla Syrup
1 cup sugar
1 cup water
1 tbsp vanilla extract or 1 vanilla bean
Heat water and sugar until sugar dissolves in water. If using extract, add extract and remove from heat. If using vanilla bean, split bean lengthwise and scrape pulp into syrup and simmer for at least 20 minutes. Let cool, put it in a bottle in the fridge. It will keep for 2 weeks.