Make the cold brew:

In a large pitcher, place the coffee beans and pour in the water. Give it a quick stir and cover. Let steep for 12 to 24 hours.

Once the steeping period is over, use a cheesecloth or a lightly dampened coffee filter set over a mesh strainer to extract the cold brew. Pour the coffee into a new, clean container or pitcher. Refrigerate.

Make the sweet cream:

Whisk together the cream, condensed milk, and vanilla, until thoroughly blended.

In a tall glass with some ice, portion about 2/3 cup of cold brew extract with 1/3 cup water. (This ratio can be adjusted according to taste.) Pour in the amount of sweet cream you wish to sweeten the drink. Mix well before drinking.

Notes

Stored separately, both the coffee and sweet cream will keep in the fridge for 1 to 2 weeks.