Mocha Iced Coffee with Vanilla Cold Foam
The Perfect Pick-Me-Up
Okay, friends, let’s talk about the ultimate treat: a Mocha Iced Coffee with Vanilla Cold Foam. If you’re anything like me, you live for your afternoon caffeine fix. But, sometimes, a regular iced coffee just doesn’t cut it. You need something special, something that makes you say, “Ooh, yeah!” Well, this recipe is it.
I stumbled upon this concoction a few months ago, and honestly, it’s become a serious obsession. I’m always trying to recreate my favorite coffee shop drinks at home. It’s a fun challenge, and you get to control all the ingredients, which is a HUGE win in my book. Plus, it’s a lot cheaper than buying it every day!
Why I Can’t Get Enough
There are a few reasons why I’m hooked. First, the mocha flavor. It’s rich, chocolatey, and just… perfect. It’s like having a dessert and a caffeine boost all in one. Then, there’s the cold foam. Oh. My. Goodness. It’s light, fluffy, and the vanilla flavor complements the mocha so well. And it’s not just about the taste; it’s about the experience. Sipping this drink feels like a moment of pure bliss. It’s the kind of thing you make for yourself when you want a little bit of luxury in your day. And trust me, you deserve it!
What Does It Taste Like?
Imagine this: the deep, satisfying bitterness of cold brew coffee meets the sweetness of rich chocolate and the creamy, dreamy texture of vanilla cold foam. It’s the perfect balance of flavors and textures. The coffee provides that much-needed caffeine kick, the chocolate syrup adds a luxurious sweetness, and the cold foam? Well, the cold foam is like the cherry on top – light, airy, and oh-so-vanilla-y. It’s not overly sweet, which I love. It lets the coffee and chocolate shine while adding a touch of elegance.
Ingredients You’ll Need
Let’s get down to the good stuff – here’s what you’ll need to create this masterpiece. Don’t worry, the ingredient list is pretty simple, and you probably have most of these items already!
For the Cold Brew Coffee
- Orinoco Organic Fair Trade Peru Penachi
- 2 cups of water
- ½ cup Oatly oat milk
For the Chocolate Syrup
- 2 Tbsp. Navitas Organics cacao powder
- 2 Tbsp. Heinen’s pure organic maple syrup
- ½ tsp. Flavorganics vanilla extract
- A pinch of sea salt
For the Vanilla Cold Form
- ¼ cup Oatly full-fat oat milk
- 1 Tbsp. Heinen’s pure organic maple syrup
- ½ tsp. Flavorganics vanilla extract
- A pinch of sea salt
Mocha Iced Coffee with Vanilla Cold Foam
A delicious blend of rich mocha and light vanilla cold foam. Perfect for any coffee lover!
Ingredients
For the Cold Brew Coffee
- Orinoco Organic Fair Trade Peru Penachi
- 2 cups of water
- ½ cup Oatly oat milk
For the Chocolate Syrup
- 2 Tbsp. Navitas Organics cacao powder
- 2 Tbsp. Heinen’s pure organic maple syrup
- ½ tsp. Flavorganics vanilla extract
- Pinch of sea salt
For the Vanilla Cold Foam
- ¼ cup Oatly full-fat oat milk
- 1 Tbsp. Heinen’s pure organic maple syrup
- ½ tsp. Flavorganics vanilla extract
- Pinch of sea salt
Instructions
- Coarsely grind the coffee beans in a coffee grinder. Transfer the grounds to a clean jar and add the water. Use a spoon to stir the mixture and submerge the coffee grounds. Cover and let steep in the fridge overnight, about 12 hours.
- Line a strainer with cheesecloth over a measuring cup and strain the coffee mixture. It should result in about 1½ cups of cold brew coffee.
- Stir in the oat milk.
- Make the chocolate syrup. In a small bowl, whisk together the cacao powder, maple syrup, vanilla extract and salt. Reserve about 1 Tbsp. of the syrup for the topping and stir the rest into the cold brew coffee mixture.
- Make the vanilla cold form. In another measuring cup, add the full-fat oat milk, maple syrup, vanilla extract and salt. Use a handheld milk frother to blend the milk until it doubles in volume.
- On the side of the glasses, drizzle the remaining chocolate syrup. Add ice cubes and pour in the cold brew coffee.
- Slowly pour the vanilla cold form over the coffee, frothing again if necessary, just before pouring.
- Drizzle the remaining the chocolate syrup on top.
How to Make It – Step by Step
Alright, let’s get brewing! I’ve broken down the steps so it’s super easy to follow. Don’t be intimidated; it’s honestly not complicated. I swear, the hardest part is waiting for the cold brew to steep overnight!
Here we go:
- Start with the cold brew: Coarsely grind your coffee beans. I love a good Peru Penachi, but use whatever coffee you love! Add the grounds to a jar with water and stir. Cover, then stash it in the fridge overnight (or at least 12 hours).
- Strain the coffee: Line a strainer with cheesecloth (this is key!), and strain the coffee into a measuring cup. Add the oat milk and set aside.
- Make the chocolate syrup: In a small bowl, whisk together cacao powder, maple syrup, vanilla extract, and a pinch of salt. Set aside a tablespoon of the syrup for drizzling, then stir the rest into your cold brew mixture.
- Make the vanilla cold foam: In a separate measuring cup, combine the oat milk, maple syrup, vanilla extract, and salt. Use a milk frother to blend until it doubles in volume. It should be light and fluffy.
- Assemble and enjoy: Drizzle some of the reserved chocolate syrup inside your glasses. Add ice cubes, then pour in the cold brew mixture. Finally, top it all off with the vanilla cold foam and another drizzle of chocolate syrup.
Voila! You have a coffee shop-worthy drink right at home.
Personal Tips and Tricks
Over time, I’ve learned a few things that really elevate this recipe. Here are some of my personal tips:
- Invest in a good milk frother: A handheld milk frother is a game-changer. It’s inexpensive and gives you that perfect, airy cold foam every time.
- Experiment with your coffee: Try different coffee beans! A darker roast will give you a bolder flavor, while a lighter roast will be a bit more mellow.
- Adjust the sweetness: I like my coffee a bit less sweet, so I tend to use the maple syrup sparingly. But feel free to adjust the amount of chocolate syrup and maple syrup in the cold foam to your liking.
- Don’t skip the salt: A tiny pinch of salt in both the chocolate syrup and the cold foam enhances the flavors and balances the sweetness. Trust me on this one!
- Make it ahead: Make the cold brew the night before, and the chocolate syrup and vanilla cold foam a few hours before you plan on enjoying the drink. This saves a lot of time and makes everything even better.
Easy Variations
Want to get creative? Here are some fun ways to mix things up:
- Peppermint Mocha: Add a few drops of peppermint extract to the chocolate syrup for a festive twist.
- Caramel Mocha: Use caramel syrup instead of the chocolate syrup, and drizzle some caramel on top of the cold foam.
- Coconut Mocha: Use coconut milk in the cold foam for a tropical vibe.
- Spiced Mocha: Add a pinch of cinnamon, nutmeg, or cardamom to the chocolate syrup for some warmth.
Frequently Asked Questions
Here are some of the questions I get asked most often about this recipe:
Can I use regular milk in the cold foam? Absolutely! Any milk will work, but I prefer full-fat oat milk because it froths up beautifully. It also keeps the drink dairy-free, if that’s important to you.
Can I make a larger batch of cold brew? Yes! Just scale up the recipe proportionally. Cold brew keeps in the fridge for up to a week, so you can make a big batch at once, which is super convenient.
What if I don’t have a milk frother? You can use a blender or even a whisk, but it might not get as airy. You can also try shaking the ingredients in a jar – shake, shake, shake!
Is there a substitute for maple syrup? Agave or honey would also work, but keep in mind that honey will change the flavor profile slightly. You can adjust the amount to taste!
Final Thoughts
There you have it – my all-time favorite treat, shared with you! This Mocha Iced Coffee with Vanilla Cold Foam is the perfect balance of deliciousness and ease. It’s great for an afternoon pick-me-up, a special treat, or even a fancy start to your day. You can impress your friends or just treat yourself—there’s no shame in that game! Try it, tweak it, and most importantly, enjoy every single sip! I really hope you love it as much as I do. Happy brewing!
Mocha Iced Coffee with Vanilla Cold Foam
Ingredients
Method
- Brew cold brew coffee by steeping ½ cup Oatly oat milk in 2 cups water with Orinoco coffee grounds for 12-24 hours
- Strain coffee to remove grounds
- In a small bowl, mix cacao powder, 2 Tbsp maple syrup, ½ tsp vanilla extract, and a pinch of sea salt to create chocolate syrup
- In a separate small bowl, combine ¼ cup Oatly oat milk, 1 Tbsp maple syrup, ½ tsp vanilla extract, and a pinch of sea salt for vanilla cold foam
- Chill syrup and cold foam ingredients in refrigerator
- When ready to serve, pour chilled cold brew coffee into a glass over ice
- Top with chilled chocolate syrup
- Froth vanilla cold foam mixture using a milk frother
- Gently layer foam on top of cold coffee
Notes
For best texture, chill syrup and foam ingredients for at least 2 hours
Adjust sweetness by adding more/less maple syrup
Vanilla cold foam can be stored in a sealed jar in the fridge for up to 24 hours if froth separator is used
