Cold foam has taken over café menus everywhere; and for good reason. Light, creamy and endlessly customisable, it's one of the easiest ways to elevate a cold coffee at home. This version takes things somewhere a little more unexpected.
Meet our Chilli Cinnamon Cold Foam: made with Byron Bay Coffee Co's Chilli Cinnamon Drinking Chocolate and poured generously over an iced long black or cold brew. A little heat, a little sweetness and a whole lot of creaminess. Once you try it, it might be hard to go back to plain!
What You'll Need
Makes enough to top 2–3 iced long blacks or cold brews
- 2–3 tbsp Chilli Cinnamon Drinking Chocolate powder
- 80ml full cream milk
- 150ml thickened cream
- A wand-style electric milk frother
- Double shot long black or 250ml of cold brew, served over ice
How to Make Chilli Cinnamon Cold Foam
- Add 2–3 tablespoons of Chilli Cinnamon Drinking Chocolate powder to a small bowl or cup with a dash of warm water. Stir until it dissolves into a smooth, syrupy consistency.
- Add the full cream milk and stir to combine.
- Add the thickened cream and froth with your electric wand whisk for 90–120 seconds, until the mixture is light, foamy and has increased noticeably in volume.
- Prepare your double shot long black or cold brew over ice.
- Pour the chilli cinnamon cold foam slowly and generously over the top.
- Serve immediately - and resist the urge to stir. Let it fold into the coffee as you drink it.
New to cold brew? Our cold brew guide covers everything - from ratio to steep time - so you can make a great base at home.
