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Instructions. Add cold heavy whipping cream to an electric frother. If using a handheld stick frother, add the cold heavy whipping cream to a mason jar (or tall durable container). Pour in the simple syrup, then froth the cream and simple syrup for 30 seconds. Finally, add the peppermint extract and continue frothing until the mixture thickens.
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What You Need For This Cold Foam Recipe. 2% milk: this creates a nice texture, helps to cut the richness and it keeps the foam from separating too much after topping the cold brew. Heavy whipping cream: this creates the same nice rich and thick foam like at Starbucks, without using a high-powered blender.; Vanilla syrup, homemade or store-bought: ; Cold brew coffee: choose your favorite brand.
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In a small mug, add: 1 tablespoon cacao mushroom powder (or just 1 tablespoon cacao powder) ½ tablespoon brown sugar or sweetener of choice; 2 drops peppermint oil or extract
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Step 2: Froth the mixture with a milk frother for 15-30 seconds to make chocolate peppermint cold foam. Set aside. Step 3: Brew your espresso into a tall glass, then stir in the white chocolate sauce. Step 4: Stir in the ¾ cup milk, then top with ice. Step 5: Pour the chocolate peppermint cold foam over the iced white mocha.
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Instructions. Combine cold heavy cream, skim milk, vanilla syrup, peppermint syrup, and chocolate syrup. I like to use the frother to first whisk it together. Once the mixture is combined, tilt the frother at a 45° angle just under the surface and froth until smooth and creamy. To assemble the cold brew, fill cup with ice, add one pump of.
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What is Cold Foam? Cold foam is a frothy milk-based topping that you can serve over iced coffee or iced tea. It has grown in popularity thanks to popular coffee chains (i.e. Starbucks vanilla sweet cream cold foam). Cold foam is different from the frothy milk in hot drinks because instead heating milk, we aerate cold milk.
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Step-by-Step Directions: Start by adding 2 tbsp. chocolate sauce to class. Add 2 tbsp. peppermint syrup to glass. Add 2 espresso shots and stir. Add 1 cup of ice. Add 1/2 cup or more of milk of choice, based on your preference for milk/coffee ratio. Add whip. Add toppings.
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To use a French press, put the lid on and rapidly move the plunger up and down until the mixture doubles in volume. Make sure you have enough cream mixture to submerge the plunger but don't overfill it. For the jar and lid method, it's important to make sure the lid seals properly first.
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Use the vanilla malted milk and skip the cocoa. Use the same cream, milk but vanilla syrup would replace the mint. To ensure the cream whips up nicely, start with a chilled mixing bowl and whisk or an electric mixer. In the chilled bowl, combine heavy cream, peppermint extract, cocoa powder or chocolate syrup and malted milk powder.
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Fill a large glass with ice. Add about 1 ounce of the peppermint syrup in the bottom of the glass. Add cold brew coffee ¾ of the way up the glass (the cold brew concentrate can be diluted with water, if desired). Take ¼ cup of the peppermint mocha sweet cream and pulse in a Nutri-Bullet for 5 seconds, or until thick.
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To make the cold foam. Add 1/2 cup skim milk to a blender and blend for 30 seconds. Pour this foam over the coffee and spoon remaining foam on top. Top with crushed candy canes. Enjoy immediately.
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Step 3: Combine the coffee creamer or milk of your choice with about half a teaspoon of peppermint extract in a separate cup or frothing pitcher. These ingredients make your drink creamy and provide the delicious peppermint flavor you're craving. Then, use your milk frother to blend the two liquids into a layer of subtly minty foam.
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Add milk and simple syrup (and vanilla extract, if using) to a pitcher or narrow jar. Fully submerge the milk frother. Turn on the frother and froth until the milk starts to thicken, slowly pulling the wand towards the top of the milk. Froth about 15 to 20 seconds total, until the foam is thick and stabilized.
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Instructions. Pour your cold brew and ice into a glass, leaving about an inch of room at the top. Stir in 1 1/2 tbsp peppermint syrup (the rest will be used in the next step.) In your milk frother, add 1/2 tbsp peppermint syrup, your peppermint extract, and your nutpods. Push the button for cold foam and let it froth up.
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Instructions. Whip the heavy cream and condensed milk together until the mixture holds soft peaks. Stir in the vanilla. To serve, spoon a tablespoon or two of the cold foam over your favorite coffee. Store the leftovers in the fridge for up to a week.
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Add the sugar and vanilla extract, if using. After your ingredients are measured, go ahead and pour the milk into your blender or milk frother. Add the optional sugar and vanilla extract at this point. Combining all the ingredients before blending ensures that your foam has a uniform flavor and sweetness.
