Description
This Toasted Coconut Cream Cold Brew is a refreshing Starbucks copycat recipe combining rich cold brew coffee with a creamy, frothy coconut cream topping, accented by toasted coconut chips for a delightful tropical twist.
Ingredients
Scale
Cold Foam
- 2 tbsp heavy cream
- 1 ½ tbsp coconut syrup
- 1 tbsp whole milk
Beverage
- 1 ½ cups cold brew coffee
- 1 tbsp coconut syrup (or vanilla syrup)
- Ice, as needed
- Toasted coconut chips (optional for garnish)
Instructions
- Make the cold foam: In a small glass or mason jar, combine the heavy cream, 1 ½ tablespoons coconut syrup, and whole milk. Use a milk frother to froth the mixture for 20-30 seconds until it becomes light and foamy. Set this cold foam aside.
- Prepare the cold brew base: Fill a tall glass with ice cubes. In a separate container, stir together the cold brew coffee with 1 tablespoon of coconut syrup (or vanilla syrup if preferred).
- Assemble the drink: Pour the sweetened cold brew coffee over the ice in the tall glass. Gently spoon or pour the prepared coconut cold foam on top of the drink to create a creamy layer.
- Garnish and serve: If desired, sprinkle toasted coconut chips over the cold foam to add a crunchy tropical garnish. Serve immediately and enjoy your refreshing Toasted Coconut Cream Cold Brew.
Notes
- You can substitute vanilla syrup for coconut syrup if coconut syrup is unavailable.
- For a dairy-free version, replace heavy cream and whole milk with coconut cream and a plant-based milk, then froth as usual.
- Adjust the sweetness by varying the amount of coconut syrup according to taste.
- To toast coconut chips, spread unsweetened coconut flakes on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: No-Cook
- Cuisine: American
Keywords: Toasted Coconut Cream Cold Brew, Starbucks copycat, cold brew coffee, coconut coffee drink, iced coffee, coffee with coconut foam
