As every mom knows–there’s never enough coffee. Whether it’s a newborn keeping you up at night, last minute homework help or home projects–there are never enough hours in the day when you’re a mom and coffee just might be your best friend.
I created this Cold Brew Cream recipe because I’m a new (old) mom and I just love the flavor of coffee. This cream is amazing over waffles, pancakes, French toast or even fresh fruit. It’s super delicious, easy to make and guess what? It’s high in protein! The secret ingredient is cottage cheese.
Make this up to 4 days in advance. Happy Mother’s Day!
1 cup cold heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup low-fat cottage cheese (liquid poured off)
2 tablespoons powdered sugar
3 tablespoons cold brew coffee
1/2 teaspoon vanilla extract
Waffles or pancakes
- Pour the heavy cream into a bowl (preferably metal) and beat on high using a hand mixer or stand mixer. Beat for 2 to 3 minutes, until stiff peaks form. Add the 1/4 cup powdered sugar and the vanilla and beat an additional minute. Cover bowl and transfer to the refrigerator.
- In a blender, combine the cottage cheese, 2 tablespoons powdered sugar, cold brew and vanilla extract until smooth. Combine the cold brew cream with 1 cup of the whipped cream. Keep cold until ready to use.
- To serve, place a Belgian-style waffle on a plate and top with 1/4 cup of the cold brew cream. Top with an additional waffle and serve with berries.