Here’s our chocolate cream cold brew recipe for all those who love chocolate.
Did you know the current Starbucks menu has over 300 recipes? Insane, right? With so much up its sleeve, there’s no doubt about why the coffee chain is so famous. One of our favorite drinks from Starbucks is the chocolate cream cold brew.
We love making it, drinking it, and love showing it off.
Table of Contents
What Is Chocolate Cream Cold Brew?
The drink is made of Starbucks’ signature cold brew with vanilla syrup for sweetness and topped with Starbucks’ famous chocolate cream cold foam. The brew comes in Starbucks’ four famous sizes: tall, venti, grande, and trenta, and you can customize it with ice and different types of chocolate foams.
At Starbucks, the drink would bring you down a couple of dollars per cup, but you can make a dozen with the same budget at home. The best part? It’s straightforward to make too.
If you like Starbucks drinks, check out our Mocha Cookie Crumble Frappuccino Recipe too.
Our Chocolate Cream Cold Brew Recipe
Starbucks: a global sensation and second home to coffee lovers. And why wouldn’t it be? With its diverse recipes and flavors, this coffee house always has something new to try. We’ve picked the chocolate cream cold brew recipe to share today. Here’s what you need to make it.
For the Coffee
- 1 cup cold brew coffee
- 1 tsp Vanilla Syrup
For the Chocolate Foam
- 1 tsp Malt powder (We love Ovaltine)
- 2 tbsp Heavy Cream
- 1 tsp Milk
- Pinch of Salt
- 1 tsp Sugar
Make the Coffee
We’re working with cold-brewed coffee for this drink, and you can get it in several ways. Use cold-brew coffee packets and follow the instructions, or buy cold-brew coffee RTD from Starbucks. It’s the same one they use in their stores.
Add in Your Vanilla Syrup
The next step is to add your vanilla syrup to the coffee, NOT vanilla essence. We’re talking about vanilla syrup here. You can buy it in the store or make it at home. We like to use a teaspoon only. The chocolate foam is sweet, too, so you want to keep the syrup low in the coffee. Give the brew a few good mixes, and it’s ready.
Make the Chocolate Foam
Here’s the best part of the entire process, and undoubtedly one of the best components of the brew. The chocolate foam is chocolaty, fluffy, and so light it floats on the top of the drink.
To make it at home, add one teaspoon of malt powder, sugar, two tablespoons of heavy cream, and a teaspoon of milk to a cup. Then use a handheld frother to fluff it up.
You’re looking for soft peaks here because they float and taste the best. Next, add a pinch of salt (Yes! Salt! It helps bring out the chocolate flavor) and froth again.
Finally, transfer the foam to a bowl, cover and store it in the freezer. The foam has to be cold, that’s when it tastes best, and foam will dissipate at room temperature.
Assemble the Drink
Okay, we finally have all the components on hand: cold brew and chocolate foam. To assemble the drink, fill up a tall glass with ice. Next, pour in your sweetened cold brew and give it a light stir.
Finally, bring your chocolate foam out of the freezer. If the foam has settled down, you can froth it again lightly. Since the cream has gone cold, it will hold the foam much better. Top the cold brew with your foam and enjoy. Our chocolate cream cold brew recipe is done!
Our Favorite Tips
The Cold Brew
The two ways to get a cold brew mentioned above are simple and time-saving, but there’s a way to elevate the drink’s flavor. You’ve got us! We’re talking about cold brewing coffee at home.
Starbucks says their baristas brew their famous cold brew using coarse ground coffee, cold water, and a waiting time of 20 hours. That’s the thing with cold brewed coffee: waiting is the name of the game.
Hold water leeches oils, flavor, and caffeine from coffee fast, so you only need to give it a few minutes. With cold water, you must wait hours for the flavor and oils to seep off.
If you want to make cold brew coffee at home, store it in the fridge by the liters. You want to add 125 g of coffee for every liter of water, then leave it for 24 hours before removing the coffee grounds.
Cold brew coffee uses the same coffee beans but tastes very different from its hot counterpart. It has notes of chocolate and fruit, which will go well with this recipe.
Chill the Heavy Cream
Here’s our next trick: chill your heavy cream before adding milk, sugar, and malt powder. Chilled heavy cream froths up faster and holds volume better. Be careful, though, since it froths up faster, and you want to remove it soon. Otherwise, you’ll end up with stiff peaks, which aren’t what we’re looking for here.
Make Your Vanilla Syrup at Home
Yes! Storebought vanilla syrup is convenient, but the homemade version tastes better. Simply add equal parts sugar and water to a saucepan, and mix on a gentle heat until the sugar is completely dissolved.
Here you want to add three tablespoons of vanilla extract or scrape three vanilla beans into the syrup. Add the whole beans, too and let the syrup steep and thicken for 5-10 minutes until it has the consistency of honey. Then remove the whole beans and bottle your vanilla bean syrup. It’s that easy!
Similar Drinks You Might Like
Pink Drink With Chocolate Foam
Made with a strawberry refresher and topped with chocolate foam, this drink is for all those who love chocolate and fruit.
Chocolate Mousse Cold Brew
Order a venti sweet cream cold brew with two pumps of vanilla syrup and four pumps of mocha. Ask the barista to top it with two pumps of chocolate foam and mocha cookie crumble topping.
This is our favorite chocolate cream cold brew recipe. Are you going to make it? Let us know your thoughts and what other Starbucks recipes you want us to share next!Print
For the Coffee
1 cup cold brew coffee
1 tsp Vanilla Syrup
For the Chocolate Foam
1 tsp Malt powder (We love Ovaltine)
2 tbsp Heavy Cream
1 tsp Milk
Pinch of Salt
1 tsp Sugar
- Make your cold brew coffee if you aren’t using an RDT cold brew coffee from Starbucks. Then, add your favorite vanilla syrup.
To make chocolate cold foam, add one teaspoon of malt powder, sugar, two tablespoons of heavy cream, and a teaspoon of milk to a cup. Then use a handheld frother to fluff it up. You’re looking for soft peaks here because they float and taste the best. Next, add a pinch of salt and froth again.
Transfer the foam to a bowl, cover and store it in the freezer. The foam has to be cold, that’s when it tastes best, and foam will dissipate at room temperature.
To assemble the drink, fill up a tall glass with ice. Next, pour in your sweetened cold brew and give it a light stir.
- Finally, bring your chocolate foam out of the freezer. If the foam has settled down, you can froth it again lightly. Since the cream has gone cold, it will hold the foam much better. Top the cold brew with your foam and enjoy.
Nutrition facts are approximate, and we got them using the Verywell Fit Recipe Nutrition Calculator.
- Prep Time: 12 hours
- Cook Time: 10 minutes
- Category: Coffee drinks
- Method: Steeping and mixing
- Serving Size: 1 cup
- Calories: 81
- Sugar: 6 g
- Sodium: 91 mg
- Fat: 5.8 g
- Saturated Fat: 3.6 g
- Carbohydrates: 7 g
- Fiber: 0.2 g
- Protein: 0.6 g
- Cholesterol: 21 mg