Starbucks White Chocolate Macadamia Cream Cold Brew
The Starbucks White Chocolate Macadamia Cream Cold Brew is a new cold brew beverage Starbucks unveiled this summer. This drink combines Starbucks' signature cold brew coffee sweetened with macadamia nut flavor syrup, and it's topped with a silky white-chocolate macadamia cream cold foam. The beverage is then finished with toasted cookie crumbles for an extra touch of flavor and texture.
Equipment
- Handheld frother Could also use a blender
- Reusable mug for the drink itself
- Talk mug for making cold foam
Ingredients
Cold Brew Coffee Base
- 3 tbsp Macadamia nut syrup
- 10 fl oz Cold brew coffee
- Ice
Macadamia Nut Cold Foam
- 1/2 tbsp Macadamia nut syrup 1 pump
- 1 tbsp Vanilla syrup 2 pumps
- 1 tbsp White chocolate sauce Could be substitute with condensed milk
- 2 tbsp Heavy cream
- 2 tbsp 2% Milk Could be substituted with any other milk or plant base milk of your choice
Cookie Crumble Garnish
- 1 Cookie
Instructions
Making Macadamia Cold Foam
- Combine all cold foam ingredients in a tall cup.
- Use a frother to froth the mixture until it foamed up to desired texture.
Assembling Cold Brew Coffee
- Add macadamia nut syrup to the bottom of the cup.
- Add cold brew coffee.
- Add ice - leave a couple of inches at the top.
- Add macadamia cold foam.
- Add cookie crumbles as garnish.
Roasted Cookie Crumble - Garnish (Optional)
- Crumble cookie into tiny pieces - easiest and cleanest way is to put the cookie into a small snack bag, close the bag, then use a rolling pin or a small pot bottom to crumble it into pieces. Optional: you could put it into the oven to roast it, which is what Starbucks does.
- Put cookie crumbles into a cookie sheet.
- Bake at 350°F for 2 minutes.
