Brown Sugar Cold Foam
on May 12, 2024
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Sweet and delicious, brown sugar cold foam is so easy to make at home in 3 minutes using 5 ingredients!
Brown Sugar Cold Foam
I love adding cold foam to iced coffees and iced teas to make it completely decadent.
Iced coffee? How about iced coffee with brown sugar cold foam? Sounds so much better! Iced London Fog? How about an Iced London Fog with brown sugar cold foam? Yes, please!
Brown sugar cold foam is frothed heavy cream and milk that’s flavored with brown sugar. It’s made by adding air to the milk and cream by whipping or blending without heat or steam. A pourable topping for iced drinks, it adds a creamy, velvety touch.
At Starbucks, cold foam is made in a special blender that makes tiny and perfectly uniform bubbles in the heavy cream mixture. Brown sugar cold foam can easily be made at home with a French press or an electric milk frother.
Note from Jee
I first started making cold foam for drinks more than 10 years ago and called it “milk cloud” where I shook together heavy cream and sugar until it thickened up a bit. Then Starbucks came along with their cold foam and they made theirs with a little milk to thin out the heavy cream, which did make it much more pourable.
The recipe I’m sharing here is the Starbucks version but I do include my quicker half & half version too.
Recipe Summary
- This brown sugar cold foam is based off of Starbucks’ cold foam recipe. It’s made with heavy cream, 2% milk, brown sugar, water, and ground cinnamon (optional).
- A deliciously smooth topping that can be poured onto iced drinks, it can be added or swapped in place of milk or cream.
- This recipe takes only 2 minutes to make with a French press.
RELATED: 12 Easy Cold Foam Recipes
Ingredient Notes
- Heavy cream: This key ingredient makes the cold foam thick enough to float on top of an iced drink.
- 2% Milk: The milk is used to thin out the heavy cream so it can be pourable. Starbucks uses 2% milk but you can use the kind of milk you like.
- Brown sugar syrup: Homemade brown sugar syrup is super easy to make at home. To quickly make brown sugar syrup, stir together equal parts brown sugar and hot water until sugar dissolves.
- Ground cinnamon (optional): Cinnamon goes really well with brown sugar, adding another layer of flavor but this is optional so you can take it out if you want.
For full ingredients and detailed instructions, please see the recipe card at the bottom of the post.
Step-by-Step Instructions
Step 1: Stir together hot water and brown sugar until sugar dissolves. Put brown sugar syrup and rest of the ingredients into a French press.
Don’t overfill the French press since the foam will increase in size. Leave at least half the glass container empty.
Step 2: Place lid, making sure the liquid is touching the French press filter, and move the plunger up and down until it doubles in volume. Pour cold foam on top of an iced drink and serve immediately.
Simplify It
Here’s a shortcut I tested that I can recommend where you use 1 ingredient instead of 2. Instead of heavy cream and milk, use half & half, which is half milk and half cream. Replace the heavy cream and milk in the recipe with ⅓ cup of half & half.
Expert Tips
- The more uniform and tiny bubbles you create in cold foam, the more velvety the texture will be. The French press or an electric milk frother that makes cold foam will give you the best results. If you don’t have a French press, a handheld milk frother will work, but the foam won’t be as uniform.
- A manual way to make cold foam is to shake all the ingredients in a large jar with a tight lid. Just keep shaking until it thickens.
- Cold foam can be made up to 2 days beforehand and stored in the fridge. It will deflate, but you can thicken it back up.
Related
- Matcha Cold Foam
- Strawberry Cold Foam
- Salted Caramel Cold Foam
- Lavender Cold Foam
- Pumpkin Cream Cold Foam
If you tried this Brown Sugar Cold Foam recipe, please leave a ⭐⭐⭐⭐⭐ star rating and let me know how you like it in the comments below.
Brown Sugar Cold Foam
Ingredients
- 1 tablespoon hot water
- 1 tablespoon brown sugar
- ⅛ teaspoon ground cinnamon
- 2 tablespoons 2% milk
- ¼ cup heavy cream
Instructions
- Make brown sugar syrup. Stir together brown sugar and hot water until sugar dissolves.1 tablespoon hot water, 1 tablespoon brown sugar
- Put brown sugar syrup, cinnamon, milk, and heavy cream into a French press.⅛ teaspoon ground cinnamon, 2 tablespoons 2% milk, ¼ cup heavy cream
- Place the lid and move the plunger up and down 40 times.The cold foam will increase in volume.
- Pour cold foam on top of an iced drink and serve immediately.
Notes
- Here’s a shortcut I tested that I can recommend where you use 1 ingredient instead of 2. Instead of heavy cream and milk, use half & half, which is half milk and half cream. Replace the heavy cream and milk in the recipe with ⅓ cup of half & half.
- A manual way to make cold foam is to shake all the ingredients in a large jar with a tight lid. Just keep shaking until the froth looks like cold foam!
- Don’t overfill the French press since the foam will increase in size. Leave at least half the glass container empty.
- Don’t underfill the French press or it won’t froth correctly, or at all. Be sure the liquids are touching the French press filter before moving the plunger.
- Cold foam can be made up to 2 days beforehand and stored in the fridge. It will deflate, but you can thicken it back up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
