Almond Cream Cold Foam Summer Coffee Recipe
A refreshing vegan summer coffee topped with airy almond cream cold foam and smooth chilled coffee.
Ingredients
For Coffee Base
- Strong brewed coffee chilled: 240 ml
- Ice cubes: 1½ cups
For Almond Cream Cold Foam
- Unsweetened almond milk: 200 ml
- Coconut cream: 2 tablespoons
- Maple syrup: 2 teaspoons
- Vanilla extract: ¼ teaspoon
Instructions
- Add almond milk, coconut cream, maple syrup, and vanilla extract into a blender.
- Blend for 20–30 seconds until thick, airy, and foam-like.
- Fill two tall glasses evenly with ice cubes.
- Pour 120 ml chilled coffee into each glass gently.
- Spoon almond cream cold foam generously over coffee.
- Serve immediately and admire the layered superiority.
Notes
Nutritional Values (Per Serving)
- Calories: 165 kcal
- Total Fat: 6 g
- Saturated Fat: 2.8 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 2 g
Vitamins & Minerals (Per Serving – %DV, Max 5)
- Calcium: 30%
- Vitamin E: 25%
- Vitamin B12: 20%
- Magnesium: 10%
- Potassium: 8%
Additional Notes / Tips to Enhance Flavor
- Chill almond mixture before blending for firmer foam.
- Add cinnamon dust for quiet sophistication.
- Use a jar and shake aggressively if drama feels necessary.