Method 1 — Vanilla Bean (Best Flavor)

• Split the vanilla bean lengthwise and scrape out the seeds.

  Add milk, seeds, and the pod to a small saucepan.

  Warm over low heat for 3–5 minutes, do not boil.

  Remove from heat and let steep 10–15 minutes.

  Remove the pod.

  While the milk is still warm, whisk in the sweetener and salt until fully dissolved.

  Stir in the chilled coffee.

  Pour into jars and refrigerate until completely cold.

  Shake well before serving.

Method 2 — Vanilla Extract (Easiest)

• In a large jar or bowl, combine milk, sweetener, and salt.

  Whisk until the sweetener is fully dissolved.

  Stir in the chilled coffee.

  Add the vanilla extract and mix well.

  Pour into jars and refrigerate until completely cold.

  Shake well before serving.

Method 3 — Vanilla Powder

• Add the vanilla powder to the milk and whisk until fully dissolved.

  Add the sweetener and salt, whisk until combined.

  Stir in the chilled coffee.

  Pour into jars and refrigerate until completely cold.

  Shake well before serving.

Notes

• Choose your vanilla:

  Vanilla bean gives the richest, most natural flavor. Extract is the easiest option. Vanilla powder is a great clean alternative, just whisk well to avoid clumping.

  Sweeten to your taste:

  Start with the lower amount and adjust depending on how sweet you like your coffee. Honey and maple syrup will give a slightly deeper flavor than sugar.

  Milk matters:

  Whole milk gives the best balance of flavor and texture without needing extra ingredients.

  For a richer version:

  Substitute ½ cup of the milk with heavy cream or half-and-half for a more “bottled-style” texture.

  Natural separation is normal:

  Since there are no stabilizers or emulsifiers, the drink may separate slightly in the fridge. Just shake before serving.

  Chill well before serving:

  This drink tastes best fully cold. Give it time in the fridge so the flavors come together.