I have a love/hate relationship with all of the random things Instagram shows me from people I don’t follow. While I do wish they went back to the old feed where I could see mostly the people I want to see content from, there are occasional gems that make me stop scrolling.
That’s how I stumbled on Courtney Shields’ Instagram and learned about her cloud cream recipe for her coffee. I had no idea she was a big deal and had like a zillion followers. And, while I actually like her whole vibe and her super positive, girl power message, I especially liked her idea of fresh made coffee creamer with just a few ingredients.
So, since I had them all on hand – and you probably do, too – I decided to whip up my own batch and try it out for myself. I wasn’t totally sure I’d like it, or that it would be sweet enough, but you never know until you give it a go. Turns out, I love it. It’s just sweet enough and has a delicious, almost chai like flavor thanks to the maple syrup and cinnamon, which is not a comb I’ve ever used before. And no, you don’t really taste maple syrup in it – which I was concerned about. It’s not like eating a syrupy waffle. It adds just enough warmth and sweetness, kind of like brown sugar, without being overpowering.
While she pours hers over hot coffee, I used cold brew – because that’s jam – and it was delicious. So, let’s take a look at how to make cloud cream in less than a minute.
Courtney Shields’ Cloud Cream: Ingredients
Just four ingredients to make this happen:
- Heavy Cream – Yes, I think it needs to be heavy cream, no I don’t think brand matters here. We use a lot of heavy cream around here, thanks to all my coffee recipes and a husband who drinks black coffee with a splash of heavy cream twice a day. It is what it is, people.
- Vanilla Extract – I have noticed a taste difference between brands. I think my favorite is Massey’s vanilla bean extract, but the one you see here is a close second.
- Maple Syrup – Another item where brand makes a difference, IMO, but use what you have. Also, do you keep yours in the fridge? After seeing stuff years ago about the mold in syrup containers, I’ve always kept mine in the fridge.
- Cinnamon – We love cinnamon around here, so we buy the big jar. Just a dash is enough – cinnamon can get grainy really quickly, so don’t overdo this unless you know you like that much. I was delighted to discover that it blends right into this mixture with no graininess at all, though.
- Cold Brew – Big fan of Stok cold brew, always, every day. Yum.
As far as tools, you just need a frother of some kind. This is the one I use and it’s the best I’ve ever found. So fast, too. Really just whips it right up perfect every time.
*Affiliate links used here for products I bought myself and love. If you make a purchase through my links, I may receive a commission at no cost to you. Cheers!
Let’s Make Courtney Shields’ Cloud Cream:
Time to whip this up. I did create a video for Instagram and you can watch me make it in real time right here. It’s so fast and easy. Scroll down for the step by step. Courtney Shields measures with her heart, so I did, too. But, I’m gonna give you a ballpark below.
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- Pour 1/4 cup or approximate in a class twice the size at least. Cream grows as you froth it.
- Add a dash or about 1 tbsp. of maple syrup
- Add a dash or about 1/2 tsp. of vanilla
- Add a pinch of cinnamon
- Froth until soft set
- Pour over hot or cold coffee
- This can be used for two coffees, if you don’t like a lot of cream. Store the remainder in the fridge and use within a day or so.
- That’s all! Stir to combine if you like the whole coffee sweetened.
What do you think? Would you try it? I’d love to hear what you think.
More Coffee Recipes:
Looking for more delicious coffee recipes to try? You might also like these posts:
- Dutch Bros Golden Eagle Copycat
- 15 Cold Foam Recipes for your coffee
- 9 delicious iced coffee recipes to make at home
- 11 Starbucks drinks you can make at home
There’s a lot more, too! Feel free to hang out, click around, and find your new favorite drink.
Get roasted,
A
