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Mocha Iced Coffee with Vanilla Cold Foam
Samantha Jones

Mocha Iced Coffee with Vanilla Cold Foam

A rich and refreshing iced coffee drink featuring deep chocolate layers and light vanilla cold foam. Perfect for coffee lovers seeking a luxurious, sweet-and-earthy treat.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 servings
Course: Iced Coffee
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • Orinoco Organic Fair Trade Peru Penachi
  • 2 cups water
  • ½ cup Oatly oat milk
  • 2 Tbsp. Navitas Organics cacao powder
  • 2 Tbsp. Heinen's pure organic maple syrup
  • ½ tsp. Flavorganics vanilla extract
  • Pinch of sea salt
  • ¼ cup Oatly full-fat oat milk (for cold foam)
  • 1 Tbsp. Heinen's pure organic maple syrup (for cold foam)
  • ½ tsp. Flavorganics vanilla extract (for cold foam)
  • Pinch of sea salt (for cold foam)

Method
 

  1. Brew cold brew coffee by steeping ½ cup Oatly oat milk in 2 cups water with Orinoco coffee grounds for 12-24 hours
  2. Strain coffee to remove grounds
  3. 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
  4. 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
  5. Chill syrup and cold foam ingredients in refrigerator
  6. When ready to serve, pour chilled cold brew coffee into a glass over ice
  7. Top with chilled chocolate syrup
  8. Froth vanilla cold foam mixture using a milk frother
  9. Gently layer foam on top of cold coffee

Notes

Cold brew can be prepared in advance
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