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Use either a French press or a large mason jar, add 16 ounces of water to the vessel.
Add ½ cup of coarsely ground coffee.
Place a lid on the container and refrigerate for at least 12 hours.
After 12 hours, separate the coffee from the grounds.
Combine sugar and water in a small saucepan.
Bring the mixture to a boil and cook just until the sugar dissolves.
Remove the saucepan from the stove and let the sugar syrup cool to room temperature.
Stir in vanilla. Store this vanilla syrup in an airtight container in the refrigerator.
Combine 2% milk, heavy cream, and 2 tablespoons of the prepared vanilla syrup, olive oil into a blender.
Blend until the mixture is well aerated.
If you do not use all of it immediately, store it in an airtight container in your refrigerator.
Fill a tall glass with ice.
Add 1 tablespoon of vanilla syrup.
Add cold brew coffee filling the glass ¾ full.
Add golden foam.