This Starbucks Oleato Golden Foam Cold Brew is a chilled coffee topped with fluffy, olive oil-infused vanilla cream — super smooth, gently sweet, and honestly way easier to make than it sounds. It’s the kind of drink that looks fancy but comes together with just a blender and a bit of patience. Great for iced coffee people who still want something new (and a little luxurious).

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Quick Summary

Prep time: 10 mins
Brew time: 12 hours (for the cold brew)
Flavor: mellow, creamy, just a little nutty
Great for: hot days, reset moments, trying something new

Why I Like This Recipe

Honestly? I was gonna just grab iced coffee from the fridge but this… made me pause. Made me feel like I put effort into my day even if I didn’t change out of sweatpants. The foam alone is reason enough to make this again.

Ingredients

Cold Brew Coffee:

½ cup coarsely ground coffee
16 oz cold water

Vanilla Syrup:

2 cups granulated sugar
1 cup water
1 tbsp vanilla extract

Golden Foam:

½ cup 2% milk
½ cup heavy cream
2 tbsp vanilla syrup
1½ tbsp extra virgin olive oil (fruity > spicy)

Assembly:

8 oz cold brew
1 tbsp vanilla syrup
Ice
3 tbsp golden foam (or however much you feel like)

How To Make Oleato Golden Foam Cold Brew

Cold Brew: Combine coffee + water in a jar or French press. Stir. Cover and let it sit in the fridge overnight (12 hours). Strain or press. Done.
Vanilla Syrup: Heat sugar and water in a saucepan until dissolved. Remove from heat, stir in vanilla. Let cool.
Golden Foam: Blend milk, cream, vanilla syrup, and olive oil until frothy and thick — like soft whipped cream that floats.
Assemble: In a glass with ice, add syrup, pour in cold brew, and gently top with golden foam. Sip. That’s it.

Oleato Golden Foam Cold Brew– Easy Starbucks Copycat

Tips for Success

Use extra virgin olive oil that tastes light and buttery — skip anything bitter.
Don’t skimp on the heavy cream — that’s what makes the foam fluffy.
Vanilla syrup keeps well — make extra and use it on random stuff (I put it on toast once, no regrets).
Blend the foam right before serving for max texture.

Storage and Reheating

Cold Brew: Good in the fridge for up to 5 days.
Vanilla Syrup: Keeps for 2 weeks in a sealed jar.
Foam: Use fresh. If stored, re-blend to get the fluff back.
Reheat: Please don’t. This one’s meant to stay cool.

Frequently Asked Questions

Can I use store-bought cold brew?
Yep. It saves time — just make sure it’s not already sweetened if you’re using syrup too.
Does the olive oil make it greasy?
Not if you blend it right. It just makes the foam feel rich and velvety.
Can I use a milk frother instead of a blender?
You can try — but it might not get quite as fluffy. Shaking in a jar also works in a pinch.
What’s the point of the olive oil?
It gives the foam a silky mouthfeel and adds a tiny nutty vibe that works surprisingly well with coffee.
Can I make it decaf?
Absolutely. Just swap in decaf cold brew. Still tastes just as good.

Common Mistakes and How to Dodge Them

Using strong, bitter olive oil: This isn’t the time for robust, peppery oil. Use a smooth, fruity one — it blends better and doesn’t overpower the vanilla.
Forgetting to chill the cold brew: Warm cold brew is… not it. Brew it ahead and keep it in the fridge overnight for best results.
Blending the foam too early: Foam loses its fluff if it sits too long. Make it fresh and serve right away.
Skipping the vanilla syrup: Yes, you need it. It ties the whole drink together — without it, it’s just creamy iced coffee with a strange finish.
Too much foam: We all get carried away, but if you overload the foam, it floats weird and spills everywhere. Stick with 3 tablespoons max.

Nutrition Facts (Per Serving)

Calories: 207 kcal
Total Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 30mg
Potassium: 100mg
Total Carbohydrate: 21g
Dietary Fiber: 0g
Sugars: 20g
Protein: 2g

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