Copycat Starbucks Cold Foam Cold Brew Recipes

COPYCAT STARBUCKS COLD FOAM COLD BREW

Steps:

• In a large container, that fits in your refrigerator; combine the ground coffee and 6 cups of cold water. Stir well until coffee is fully mixed in . Cover, and allow the coffee to steep 12 hours. Coffee can steep up to 24 hours in the refrigerator.
• Place a fine mesh strainer over a large bowl. Line the strainer with a few layers of damp paper towels, or cheesecloth. You may need to strain the coffee in batches. The coffee should also be strained until it is completely clear of particles, perhaps more than once. Once the coffee is strained transfer it to a pitcher with a lid, and return it to the refrigerator.
• Copycat Starbucks Cold Foam For Two:
• In the carafe of a french press, or milk frother add milk. Close top and plunge press 5 for 6 times until milk consistency changes to a light foam, with very small bubbles. Do not over-pump.
• Make Two Drinks:.
• Fill two tall glasses 3/4 full with ice cubes, top with cold brew, leaving about 2 inches for Copycat Starbucks Cold Foam. Dividing evenly, carefully pour Copycat Starbucks Cold Foam over cold brewed coffee, so it rests on top; serve immediately.
• Remaining coffee can be stored in the refrigerator for up to a week, tightly covered.

STARBUCKS PUMPKIN CREAM COLD BREW

Steps:

• Add the half and half, pumpkin, pumpkin pie spice, and monkfruit to a mason jar. Stir gently until combined.
• Add the lid and shake lightly. Chill until ready to use.
• Shake pumpkin cream gently to mix everything together again. Pour 1/4 cup into a milk frother and choose the cold option. You can also use a hand held frothing wand and whisk until foamy and thick.
• Add ice to a cup and pour in 1 cup of cold brew coffee. Stir in 1 tablespoon vanilla syrup.
• Top coffee with pumpkin cream foam and enjoy right away.

VANILLA SWEET CREAM COLD BREW

Steps:

• Add the water, sugar, and vanilla bean (slice it down the middle first) to a pot over medium-high heat and cook until the sugar dissolves.
• Let the mixture sit and cool to room temperature, and remove the vanilla bean before adding the syrup to a jar or bottle. Discard the vanilla bean.
• Add the coarsely ground beans to a french press, pitcher or large mason jar.
• Pour the cold water over the beans and stir well to moisten all the beans.
• Cover and let it brew in the fridge for 12 to 18 hours.
• Add the cream, milk, syrup and vanilla bean paste or extract to a mason jar and shake well to combine.
• Pour the cold brew over ice into large glasses.
• Top with the vanilla cream mixture and serve.