Craft your own sweet, chill sip with this quick and easy recipe for a coffee shop fave you can tailor without waiting in line!
Coffee might be the most personal drink there is. People tend to be very particular about how it’s brewed and how they take it—myself included. I almost always prefer mine very hot and completely black. The exception is when summer temps soar. When the weather turns sweltering, I suddenly crave a cold cup ‘o joe. And sometimes I’ll even add some cream and a touch of sweetener. Weird? Yes. I don’t quite understand it myself.
This recipe for a copycat version of the chocolate cream cold brew from Starbucks has become my uncharacteristic favorite. I love the strong yet clean coffee character that develops during a slow, cold brewing process. And I adore the silky texture of the cold foam—thick and luxurious but not so pillowy as whipped cream. The flavor combo of malted milk powder, half-and-half, and unsweetened cocoa powder adds up to just the right amount of decadence without cloying. Full disclosure: I skipped the full teaspoon of vanilla syrup in the cold brew on my second pass with this recipe. It was just too sweet for me. But it was perfect for my sister, who typically takes her coffee sweeter than I do.
Tap this recipe whenever you need your sweet, chilled coffee fix but don’t want to wait in line at the coffee shop. You’ll enjoy every sip more with the knowledge that you crafted it yourself!
Tips for a next-level cold brew experience
- No French press? No problem! Use a handheld milk frother—or shake the foam ingredients in a jar with a tight-fitting lid until lightly thickened and frothy.
- For a sweeter drink, add up to one extra teaspoon of vanilla syrup to the coffee base.
- For a more chocolatey foam, increase the cocoa powder to one and a half teaspoons, then adjust the sweetness to your taste.
- Go fully artisanal with homemade cold brew: In a large, lidded pitcher, stir together one cup of coarse-ground coffee beans and four cups of cold water. Seal and refrigerate for 12 to 24 hours. Strain the coffee concentrate through a cheesecloth-lined strainer over a large bowl, then dilute with additional cold water—three to four cups, depending on how strong you like your cold brew.
How do I store leftovers?
Store leftover chocolate cream cold brew in an airtight jar or container in the fridge. It’ll keep for up to 3-4 days, though the cold foam will lose its silky texture over time—so it’s best to enjoy it within 24 hours. Stir or shake well before serving. This fully assembled beverage does not freeze well, as the dairy-based cold foam tends to separate and turn grainy once thawed.
Leftover plain cold brew coffee—without any dairy or sweeteners—keeps for about 5–7 days in a well-sealed container in the fridge. You can also freeze undoctored cold brew for up to 2 months in ice cube trays or another well-sealed, freezer-safe container, leaving a little room for expansion. Thaw overnight in the fridge—or drop frozen cubes directly into fresh cold brew to chill your drink without diluting it.
Serving suggestions
Serve your chocolate cream cold brew alongside sweet treats that create an at-home coffee shop experience. The creamy, chocolatey notes of this drink pair perfectly with this Starbucks Cake Pops Recipe and this Starbucks Pumpkin Bread Recipe. Or opt for the buttery flavor and lighter-than-air texture of Madeleines to elevate your beverage’s creaminess. Or bring cozy autumn vibes to the table with a slice of Apple Cake.
Chocolate Cream Cold Brew (Starbucks Copycat) | Baked Bree
Ingredients Â
For The Chocolate Cream Cold Foam:
- 1/2 cup half-and-half very cold
- 1 tablespoon malted milk powder
- 1/2 tablespoon vanilla syrup
- 1 teaspoon unsweetened cocoa powder
For The Cold Brew Coffee:
- 3/4 cup cold brew coffee store-bought or homemade, chilled
- 1 tablespoon vanilla syrup
- 1 to 1 1/2 cups ice cubes for serving
InstructionsÂ
Make The Chocolate Cream Cold Foam:
- Add the cold half-and-half, malted milk powder, 1/2 tablespoon vanilla syrup, and cocoa powder to a French press.
- Replace the lid. Using the plunger, pump up and down 25-30 times, or until the mixture is slightly thickened and has increased in volume by about half. The texture should be silky and pourable, not stiff like whipped cream.
Prep The Cold Brew Base:
- Fill a tall glass with ice.
- Pour in the cold brew coffee and 1 tablespoon vanilla syrup. Stir gently to combine. Taste and add a little more syrup, if desired.
Assemble The Drink:
- Slowly pour the chocolate cream cold foam over the top of the cold brew.
- Serve immediately so the foam stays layered and creamy.
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