Starbucks White Chocolate Macadamia Cream Cold Brew
Decadently rich and irresistibly creamy, this combination of velvety white chocolate and macadamia nut cold foam creates a luxurious coffee experience that you'll savor with every sip!
Print
Pin
Servings: 1
Equipment
Ingredients
Cold Brew
- 1.5-2 tablespoons Macadamia Nut Syrup
- 12-16 ounces Cold Brew
- Ice
White Chocolate Macadamia Cream Cold Foam
- 1/2 tablespoon Vanilla Syrup
- 1/2 tablespoon Macadamia Nut Syrup
- 1/2 tablespoon White Chocolate Sauce
- 2 tablespoons 2% milk
- 3 tablespoons heavy whipping cream
- Crushed Biscoff cookie crumbles for topping
Instructions
- In a large cup, add 1.5-2 tablespoons of Macadamia Nut Syrup, 12-16 ounces of cold brew, and ice, leaving room for the cold foam, and set aside.
- In a separate smaller cup, combine: 1/2 tablespoon Vanilla Syrup, 1/2 tablespoon Macadamia Nut Syrup, 1/2 tablespoon White Chocolate Sauce, 2 tablespoons 2% milk and 3 tablespoons heavy whipping cream.
- Use a handheld milk frother to froth the mixture for 30-60 seconds or until it becomes thick and creamy.
- Pour the cold foam over the prepared cold brew, and top with crushed Biscoff Cookie crumbles.
Notes
For a dairy free cold foam:
- 1/2 tablespoon Vanilla Syrup
- 1/2 tablespoon Macadamia Nut Syrup
- 1/2 tablespoon White Chocolate Syrup
- 2 tablespoons oat milk (I like anything that says “barista” or “extra creamy” on the label)
- 3 tablespoons coconut whipping cream (chilled) OR dairy free whipping cream OR soy milk