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Raspberry Cold Foam Cold Brew Coffee
Samantha Jones

Raspberry Cold Foam Cold Brew Coffee

A refreshing summer drink combining smooth low-acid cold brew with a vibrant raspberry cold foam. This layered coffeehouse-style beverage balances the richness of dark roast coffee with the sweet-tart brightness of homemade raspberry foam for a light yet indulgent treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 day 30 minutes
Servings: 2 servings
Course: Iced Coffee
Cuisine: Coffeehouse
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 oz whole coffee beans (medium or dark roast)
  • 1 lb (2 cups) room temperature or cold filtered water
  • 1 cup skim milk (or whole milk)
  • 1/2 cup fresh or frozen raspberries
  • 1/4 cup granulated sugar (adjust to taste)
  • 2-3 tbsp sugar (additional)
  • 2-3 tbsp water (for syrup)
  • raspberry jam (optional substitute for 2-3 tbsp)
  • Ice cubes
  • Ground allspice, vanilla extract (optional enhancers)

Method
 

  1. Grind coffee beans to coarse ground for cold brew if not pre-ground
  2. Combine coffee and water in a jar; seal and refrigerate 12-24 hours
  3. Strain cold brew through coffee filter, then refrigerate strained coffee
  4. In a saucepan, crush raspberries and stir in 1/4 cup sugar and 2-3 tbsp water
  5. Simmer 5 minutes over medium heat until thickened; strain into a jar
  6. Chill raspberry syrup thoroughly before use
  7. Using a milk frother, blend 1/2 cup milk with 1-2 tbsp raspberry syrup until frothy
  8. In two glasses, pour 16 oz cold brewed coffee each and stir in 1-2 tbsp syrup
  9. Top each with a 1/2 cup ice cubes
  10. Serve immediately with a dollop of raspberry cold foam on top

Notes

Use a milk frother for best foam results
Adjust sugar level according to raspberry tartness
Raspberry cold foam can be stored in airtight container for up to 24 hours
For halal certification, use certified halal vanilla/other additions