Chocolate Cream Cold Brew – Easy Starbucks Copycat

This is a super simple DIY version of the Starbucks chocolate cream cold brew — chocolatey, smooth, just the right amount of sweet. Honestly, it’s part caffeine, part emotional support. No fancy espresso machine needed. Just a blender, some cold brew, and a small will to survive the afternoon. Works well for 3 p.m. existential spirals or pre-errand pep talks.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 0 mins
• Flavor: chocolatey, smooth, a little dramatic
• Great for: midweek slumps, low-energy flexes, iced coffee people with secrets

Why I Like This Recipe

I didn’t plan to make this, if I’m honest. I was standing in my kitchen, brain fogged, already had cold brew in one hand and my phone in the other — and for once, I didn’t feel like paying $6 to feel something.

So I threw some cream in a blender with the Hershey’s syrup from the back of the fridge. It took, like, five minutes and gave me just enough energy to reply to an email. It’s cold, it’s rich, and the foam on top? Surprisingly comforting. Like emotional armor, but sweet.

Ingredients

Chocolate Foam:

• ½ cup heavy cream
• ½ cup 2% milk (or whatever you’ve got — it’s fine)
• 2 tbsp Hershey’s chocolate syrup
• 1 tsp malt powder (optional but worth it)
• 2 tsp sugar
• 1/16 tsp salt

Cold Brew Base:

• Ice
• 1 tbsp vanilla syrup
• Cold brew coffee (strong enough to matter)

How To Make Chocolate Cream Cold Brew 

1. Blend the foam: Toss all the foam ingredients in a blender. Blend for like 20–30 seconds ‘til it’s smooth and fluffy but still pourable. Not whipped cream, just dreamy.
2. Ice your glass: Grab a glass. Ice goes in first. Doesn’t matter how much, just enough to feel fancy.
3. Add vanilla syrup: One tablespoon. Stir it in with the ice if you want. Or don’t. It all mixes eventually.
4. Pour in your cold brew: Leave about an inch at the top. This is foam territory. You earned this layer.
5. Top with the chocolate foam: Spoon it over slow. It’ll float. It’s pretty. Take a second to admire it before you destroy it with your straw.
6. Sip and… exist: First sip is always the best. After that? Just sit down. Breathe. Let it wake you up a little. You’re fine.

Tips for Success

• Don’t overblend the foam — it should pour, not plop.
• Use cold cold brew. Like, fridge cold. Otherwise it melts the ice and gets weird.
• Salt seems weird but trust — it makes the chocolate pop.
• If you don’t have malt powder, skip it. But if you do? Game changer.

Storage and Reheating

• Fridge: Foam keeps in a jar for up to 2 days. Cold brew lasts a week easy.
• Freezer: Don’t. Just… don’t freeze this. Make it fresh. You deserve that much.
• Reheating: This is an iced drink. No heat allowed. If you microwave this, I can’t help you.

Frequently Asked Questions

• Can I use plant-based milk and cream?
  Yup. Oat milk and coconut cream are solid swaps. Foam texture might be a bit lighter but still works.
• What if I don’t have a blender?
  You can use a milk frother or whisk by hand. Just takes a bit more effort. Shake it in a jar if you’re desperate.
• Do I need to use malt powder?
  Nope. It’s optional. Adds a little milkshake vibe, but not essential.
• What’s the best cold brew to use?
  Anything strong. Store-bought is fine. Just keep it cold before you use it.
• Can I use chocolate milk instead of chocolate syrup?
  Eh, not the same. Syrup makes the foam thick and sweet enough. Chocolate milk might water it down.

Common Mistakes and How to Dodge Them

• Overblending the foam:
  You want it fluffy but pourable. If it looks like whipped cream, it’s gone too far. Blend less.
• Using warm coffee:
  It’ll melt your ice and flatten the foam. Keep everything cold.
• Too much syrup = sugar overload:
  Start with less. You can always add more, but it’s hard to un-sweeten it.
• Skipping the salt:
  Trust. Just a pinch balances out the chocolate. Makes it taste deeper, not salty.
• Thinking chocolate milk is a swap:
  It’s not. Chocolate syrup thickens the foam. Milk won’t do that.

Nutrition Facts (Per Serving)

• Calories: 410 kcal
• Total Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 90mg
• Sodium: 100mg
• Potassium: 220mg
• Total Carbohydrate: 28g
• Dietary Fiber: 0g
• Sugars: 24g
• Protein: 3g

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