Starbucks Chocolate Cream Cold Brew Recipe
Servings 2 drinks
This Chocolate Cream Cold Brew is rich and creamy with subtle chocolate and malt flavors – and just a hint of sweetness! With options to make it vegan and dairy-free.
Ingredients
For the Chocolate Cream:
- 1/4 cup (60 ml) heavy cream
- 1/4 cup (60 ml) milk of choice
- 2 tablespoons chocolate malted milk powder see notes for gluten-free
For the Cold Brew:
- 1-2 tablespoons vanilla syrup or to taste
- 1 1/2 cups cold brew
- ice
Instructions
For the Chocolate Cream:
- With a milk frother: add the heavy cream, milk, and chocolate malted milk powder to a small bowl and froth until thick and creamy – about 45 seconds.1/4 cup (60 ml) heavy cream, 1/4 cup (60 ml) milk of choice, 2 tablespoons chocolate malted milk powder
- Without a milk frother: add the heavy cream, milk, and chocolate malted milk powder to a small jar and shake vigorously until thick and creamy – about 1 to 2 minutes. Or add the heavy cream, milk, and chocolate malted milk powder to a blender and blend on medium speed until thick and creamy – about 30 seconds.
For the Cold Brew:
- Fill two tall glasses with ice.ice
- Add a tablespoon of vanilla syrup to each glass.1-2 tablespoons vanilla syrup
- Pour 3/4 cup of cold brew into each glass and stir.1 1/2 cups cold brew
- Taste and add more syrup, if desired.
- Top each glass with chocolate cream and enjoy immediately.
Notes
- If you're gluten-free – you must omit the chocolate malted milk powder. Use 2 teaspoons of unsweetened cocoa powder in place of the chocolate malted milk powder to make the chocolate cream. I also added 1 tablespoon of powdered sugar. This is because malted milk powder's first ingredient is sugar, which is what makes the chocolate cream sweet.
- To make a vanilla simple syrup:
- Add 1/2 cup (120 ml) water and 1/2 cup (100 grams) granulated sugar to a small saucepan set over medium heat.
- Bring the mixture to a boil and cook until the sugar has dissolved, about 1 minute.
- Remove from the heat and then add 1 split vanilla bean, 2 teaspoons vanilla bean paste, or 1 tablespoon vanilla extract.
- Allow the syrup to cool to room temperature and then store in the fridge until ready to use. It lasts for about 1 week.
- Maple syrup or honey can also be used but for a true copycat, use granulated sugar. I prefer using maple syrup. It's tasty in this drink, but I do not recommend using honey for flavor reasons here.
- You can make this French press cold brew or use this Starbucks bottled cold brew for a true copycat. If you make the homemade cold brew, be sure to dilute it according to the recipe directions.
- For a vegan and dairy-free version – use 5 tablespoons coconut cream in place of the heavy cream and 3 tablespoons dairy-free milk in place of regular milk. Also use the cocoa powder sub listed above for the malted milk powder.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 170kcalCarbohydrates: 14gProtein: 2gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 37mgSodium: 37mgPotassium: 196mgFiber: 0.3gSugar: 12gVitamin A: 487IUVitamin C: 0.2mgCalcium: 63mgIron: 0.2mgNet Carbs: 14
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