Iced Brown Sugar Espresso with Cold Foam

Name: Iced Brown Sugar Espresso with Cold Foam
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 tbsp caramel sauce; ice, to fill; 2 cups oat milk; 1/4 cup sweet cream coffee creamer; 2 shots espresso, brewed; 1 tbsp brown sugar; 1/4 cup heavy cream; 2 tbsp brown sugar syrup

This iced brown sugar espresso combines two shots of espresso with oat milk, sweet cream, and caramel sauce, topped with a homemade brown sugar cold foam. The whipped cold foam adds a luxurious, café-quality texture that transforms a simple espresso drink into something special.

🌍American 🏷️Iced coffee 🏷️Coffee 🏷️Brown sugar 🏷️Espresso Cold foam

🏷️

🏷️Oat milk

-0:00

jenmoralesfam04onTikTok

Total

5 min

Servings

1

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by jenmoralesfam04

-0:00

jenmoralesfam04onTikTok

Ingredients

2 tbsp caramel sauce
ice, to fill
2 cups oat milk
1/4 cup sweet cream coffee creamer
2 shots espresso, brewed
1 tbsp brown sugar
1/4 cup heavy cream
2 tbsp brown sugar syrup

8 Ingredients

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Instructions

1
Drizzle caramel sauce around the inside of a large cup or bucket.
2
Fill the bucket with ice.
3
Pour in oat milk until the bucket is about halfway full.
4
Add a splash of sweet cream coffee creamer.
5
In a separate glass, combine the brewed espresso and brown sugar. Use a milk frother to mix until combined and foamy.
6
Pour the frothed espresso mixture over the ice and milk.
7
To make the cold foam, combine heavy cream and brown sugar syrup in a glass.
8
Use a milk frother to whip the mixture until it thickens into a cold foam.
9
Pour the brown sugar cold foam over the top of the coffee.
10
Place the lid on the bucket, insert a straw, and stir to combine before enjoying.

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Tips & Notes

Pro tips

Brew espresso shots fresh and let cool slightly before pouring over ice to avoid melting the drink too quickly.
Use an electric milk frother for the cold foam—it aerates much faster and creates a denser, longer-lasting foam than hand-whisking.
Layer the drink in order: caramel sauce at the bottom, espresso, ice, oat milk and sweet cream mixture, then cold foam on top for visual appeal and flavor progression.
Make brown sugar syrup ahead by dissolving brown sugar in hot water and cooling; it blends more evenly into cold foam than granulated sugar.

Substitutions

Sweet cream coffee creamer → heavy cream or half-and-half (richer, less artificial sweetness)
Oat milk → whole milk, almond milk, or coconut milk (coconut will add tropical notes)
Brown sugar syrup → maple syrup or regular simple syrup (lighter flavor, less molasses depth)
Caramel sauce → salted caramel or dulce de leche (bolder sweetness, more complexity)

Storage & make-ahead

Store leftover cold foam in the refrigerator for up to 2 days, though texture degrades. Best enjoyed fresh. The espresso base can be prepared ahead and chilled for up to 4 hours.

Equipment

milk frother (electric recommended for cold foam) · espresso machine

Common Questions

What is cold foam and how do you make it?

Cold foam is aerated heavy cream and brown sugar syrup whipped until fluffy. Use an electric milk frother or whisk vigorously until stiff peaks form, then top the drink immediately.