Blueberry Muffin Cold Foam Coffee (View Print Version)

Bakery-inspired iced coffee with blueberry cold foam, vanilla, and graham cracker crumble.

# What You'll Need:

→ Cold Brew Coffee

01 - 2 cups cold brew coffee or strong brewed coffee, chilled
02 - Ice cubes, as needed

→ Blueberry Muffin Cold Foam

03 - 1/3 cup heavy cream
04 - 1/3 cup whole milk
05 - 2 tablespoons blueberry syrup
06 - 1 tablespoon vanilla syrup
07 - 1/2 teaspoon lemon zest
08 - 2 tablespoons crushed graham crackers, plus extra for topping

→ Garnish

09 - Fresh blueberries (optional)
10 - Additional crushed graham crackers

# Method:

01 - Fill two tall glasses with ice and add 1 cup cold brew coffee to each.
02 - In a chilled mixing bowl, combine heavy cream, whole milk, blueberry syrup, vanilla syrup, lemon zest, and crushed graham crackers.
03 - Whip the mixture using an electric milk frother or handheld mixer for 30 to 60 seconds until thick and frothy, but not stiff.
04 - Top each glass of iced coffee generously with blueberry muffin cold foam.
05 - Sprinkle with additional crushed graham crackers and a few fresh blueberries if desired. Serve immediately with a straw.

# Expert Advice:

01 -
  • It's like sipping dessert for breakfast, but with a caffeine kick just between us.
  • The cold foam is so fun to make—you'll be tempted to lick the spoon before it ever hits your coffee.
02 -
  • I once tried to use only milk for the foam—big mistake, it stayed watery and flat.
  • Adding lemon zest was a happy accident that brought out all the bright berry flavors.
03 -
  • Use super cold ingredients and tools for fast, stable foam every time.
  • The secret to extra-thick foam is adding a touch more cream than milk if you want it spoonable.
Return