Mocha Iced Coffee with Vanilla Cold Foam
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
It’s always a treat to stop into a coffeehouse for a hot or iced drink, but what if you could create your own craft coffee at home?
I’m here to show you that it’s possible to get creative with coffee in your own kitchen without any formal barista training! All you need is a base of quality coffee and a recipe, both of which I can help with!
The first step to making quality coffee at home is to find great coffee beans! Coffee K-cups and pre-ground blends are convenient, but when it comes to taste, nothing beats a bag of whole roasted coffee beans that you grind yourself. It may take an extra minute or two, but it’s worth it!
I started by searching for the prefect bag of beans at Heinen’s and was instantly struck by the whimsical packaging of Orinoco. Then, as I learned more about their history and commitment to quality sourcing, which dates back to 1909, I was even more intrigued. Orinoco is the featured coffee in this recipe, and it’s safe to say that I am obsessed! Their Organic Fair Trade Peru Penachi is full-bodied and works perfectly as a cold brew!
The next step to making the perfect craft coffee creation at home is to pick the flavor profile and toppings. I wanted this iced coffee to truly resemble something special that you would order at a coffeehouse, so I decided to whip up a better-for-you chocolate sauce and an oat milk-based spin on the oh-so popular vanilla cold foam.
The result of Orinoco’s coffee combined with these homemade toppings was a cold brew that tasted better than any iced coffee I’ve ever ordered. And, even better, once you have all of the ingredient on-hand, it’s cheaper than visiting the coffeehouse every morning.
Now that you know the details, let’s start brewing!
Mocha Iced Coffee with Vanilla Cold Foam
Servings: 2
Ingredients
For the Cold Brew Coffee
- Orinoco Organic Fair Trade Peru Penachi
- 2 cups of water
- ½ cup Oatly oat milk
For the Chocolate Syrup
- 2 Tbsp. Navitas Organics cacao powder
- 2 Tbsp. Heinen's pure organic maple syrup
- ½ tsp. Flavorganics vanilla extract
- A pinch of sea salt
For the Vanilla Cold Form
- ¼ cup Oatly full-fat oat milk
- 1 Tbsp. Heinen's pure organic maple syrup
- ½ tsp. Flavorganics vanilla extract
- A pinch of sea salt
Instructions
- Coarsely grind the coffee beans in a coffee grinder. Transfer the grounds to a clean jar and add the water. Use a spoon to stir the mixture and submerge the coffee grounds. Cover and let steep in the fridge overnight, about 12 hours.
- Line a strainer with cheesecloth over a measuring cup and strain the coffee mixture. It should result in about 1½ cups of cold brew coffee.
- Stir in the oat milk.
- Make the chocolate syrup. In a small bowl, whisk together the cacao powder, maple syrup, vanilla extract and salt. Reserve about 1 Tbsp. of the syrup for the topping and stir the rest into the cold brew coffee mixture.
- Make the vanilla cold form. In another measuring cup, add the full-fat oat milk, maple syrup, vanilla extract and salt. Use a handheld milk frother to blend the milk until it doubles in volume.
- On the side of the glasses, drizzle the remaining chocolate syrup. Add ice cubes and pour in the cold brew coffee.
- Slowly pour the vanilla cold form over the coffee, frothing again if necessary, just before pouring.
- Drizzle the remaining the chocolate syrup on top.
