Chocolate Cream Cold Brew Recipe

Starbucks copycat chocolate cream cold brew in a tall glass and drizzled with chocolate sauce.

5 from 1 vote

Save money and enjoy this chocolate cream cold brew at home! Just like your favorite Starbucks drink but with fresher ingredients and no preservatives. So easy to make!

Prep Time5

Cook Time5

Total Time10

Course: All Recipes, Drinks

Cuisine: American

Servings: serving

Calories: 206kcal

Author: Jeri Walker

Ingredients

Cold Brew Coffee

1 cup coffee beans coarsely ground
4 cups filtered cold water

Homemade Vanilla Syrup

1 cup water
1 cup granulated sugar
1 teaspoon vanilla extract

Chocolate Cream Cold Brew

1 cup ice cubes
½ cup cold brew concentrate store-bought or homemade
2 tablespoons vanilla simple syrup store-bought or homemade
½ cup skim milk or 1% milk
1-2 tablespoons chocolate syrup store-bought or homemade - see note

Instructions

Make Cold Brew: Add 1 cup of coarsely ground coffee beans to your chosen container (French press, pitcher, or mason jar). Pour 4 cups of cold water over them and stir well. Let the mixture steep in the refrigerator for at least 12 hours or overnight. Once ready, strain using a cheesecloth or coffee filter (if using a French press, simply push the plunger down).
Make Vanilla Syrup: In a small saucepan, combine 1 cup of sugar and 1 cup of water. Heat over medium heat, stirring until the sugar completely dissolves. Remove from heat, add 1 teaspoon of vanilla extract, and stir to combine. Let cool completely. Transfer to an airtight container and store in the refrigerator for up to 1 week.
Create Chocolate Cold Foam: In a tall container, froth ½ cup of cold skim milk using a handheld milk frother or immersion blender until it doubles in volume and becomes light and airy. Add 1-2 tablespoons of chocolate syrup and continue to froth until well combined and the mixture has a thick, creamy texture. The mixture should be thick enough to float on top of the cold brew.
Assemble the Drink: Fill a tall glass with 1 cup of ice cubes. Pour ½ cup of cold brew concentrate over the ice. Add 2 tablespoons of vanilla simple syrup and stir gently to combine. Slowly pour or spoon the chocolate cold foam over the top of the cold brew. The foam should float on top, creating distinct layers.
Serve: If desired, finish with a sprinkle of cocoa powder, a drizzle of chocolate syrup, or a dollop of whipped cream. Enjoy!

Notes

This recipe makes 473 mL, equivalent to a Grande size at Starbucks.

Click the link for step-by-step instructions on my Homemade Cold Brew Recipe.

*Homemade Chocolate Syrup: Add 1 cup of sugar, 1 cup of water, and ½ cup of cocoa powder to a medium saucepan. Whisk to combine. Over medium heat, whisk until the mixture starts to bubble. Turn down the heat to low and let the mixture simmer for 5 minutes. Remove the saucepan from the heat and let it cool for a few minutes. Whisk in ½ teaspoon of vanilla extract. Transfer to a mason jar or airtight container. It will thicken as it cools. Store in the refrigerator for up to 3 weeks.

Cold Brew Tips

Use coarsely ground coffee beans for the best cold brew - fine grounds will make your concentrate bitter.
The longer you steep your cold brew (up to 24 hours), the stronger the coffee flavor will be.
Cold brew concentrate can be stored in an airtight container in the refrigerator for up to 2 weeks.

Chocolate Cold Foam Tips

For the best foam, make sure your milk is very cold before frothing.
If you don't have a milk frother, use a blender or vigorously shake the milk in a sealed jar.
Add an extra tablespoon of chocolate syrup for a thicker chocolate cold foam.
For dairy-free options, barista versions of almond or oat milk will froth better than regular plant milk.

Serving Suggestions

For an extra indulgent treat, drizzle caramel sauce inside your glass before adding the cold brew.
Add ½ teaspoon of chocolate malt powder to your chocolate cold foam for a nostalgic flavor.
Turn this into a dessert by adding a small scoop of vanilla ice cream.

Nutrition