Description
When the weather warms up, hot coffee just doesn’t hit the same. This Cocoa Cream Cold Coffee is the perfect solution—cold, creamy, chocolatey, and refreshing without being overly sweet. Made with simple ingredients and ready in just minutes, it feels like a café treat while staying light enough to enjoy any day.
Ingredients
Coffee Base
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1 cup brewed coffee or cold brew, chilled
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¼ cup milk of choice (dairy, almond, oat, etc.)
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Ice cubes
Cocoa Cream
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2 tablespoons milk
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1 tablespoon Greek yogurt or coconut cream
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1 teaspoon unsweetened cocoa powder
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1 teaspoon maple syrup or sweetener of choice
- Optional: pinch of cinnamon or a few drops of vanilla extract
Instructions
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Make the Cocoa Cream
In a small bowl, whisk together milk, Greek yogurt (or coconut cream), cocoa powder, maple syrup, and any optional flavorings until smooth and slightly fluffy. Set aside. -
Prepare the Coffee
Fill a tall glass with ice. Pour in the chilled coffee and milk. Stir gently. -
Assemble
Spoon the cocoa cream on top of the iced coffee. Leave it layered or swirl gently for a marbled effect. - Serve
Enjoy immediately with a straw or spoon for the best texture and flavor.
Notes
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Use cold brew for a smoother, less acidic taste.
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Whisk the cocoa cream well—this creates a light, creamy texture.
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Taste the cocoa cream before serving and adjust sweetness if needed.
- Chill all ingredients so the cream stays on top longer.