Starbucks Baristas: The daily grind
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how does one make sweet cream again? (self.starbucksbaristas)
submitted by strawbubbie_
i keep forgetting the recipe and feel bad asking every time we need more. we run out a lot now bc of the pumpkin cold brew so i want to be helpful
USplendid 10 points 2y ago
The 2L pitcher recipe is 1L heavy cream, 350ml vanilla and 600ml 2%. Then stir and date for 48hrs.
[deleted] 3 points 2y ago
When I made my diy PCCB recipe, someone $1 that the recipe had been updated and its 650mL of 2%. I’m on the LOA so I can’t check so if anyone is willing to double check and confirm, I’d be so so grateful.
glossysejin 3 points 2y ago
Im not sure how your store does vsc, but ours makes and stores it in the cubes, maybe you could suggest it? Its just double the recipe for a pitcher:)
dykovsky 3 points 2y ago
A carafe is 13 pumps vanilla, 2% to the tall line, heavy cream to the max! I’m not sure of the bigger batches but I know there’s a sheet with it floating around that I may be able to find
dykovsky 4 points 2y ago
Spare-Ad-8722 1 points 2y ago
In our store, a helpful partner at one point wrote out the recipes and instructions for prep and taped them to the wall so...thank you, past partner
strawbubbie_ [OP] 1 points 2y ago
thank u to everyone who has replied!! i’m so thankful to finally have the recipe written down
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