Brown Sugar Cold Foam | Starbucks CopyCat Recipe

Make the silky, brown sugar cold foam (with a pinch of cinnamon) you’ve seen everywhere.  I just finished my Brown Sugar Strato Frappuccino recipe, and this cold foam took that frozen drink to another level. It’s not just for frappuccinos, this copycat nails the texture and flavor for iced coffee, cold brew, or even a brown sugar shaken espresso. It takes just a few minutes and uses my spin on a simple barista ratio that foams perfectly with a handheld frother, french press, blender, or even a mason jar.

What is Brown Sugar Cold Foam

Cold foam is sweetened, aerated dairy poured as a topping over cold drinks. Most coffee shops have a base method that blends heavy cream with 2% milk for a pourable, velvety foam that sits on top of iced beverages. This copycat follows the same concept and swaps in brown sugar syrup for caramelized depth. I’ve been on a cold foam kick, and this one is one of my favorites.

Why this Version Works

• Tested ratio: creates a texture that is fluffy yet pourable; a slight tweak of what creators and baristas commonly share for consistent cold foam results
• Flavor built into the syrup: so sweetness disperses evenly instead of leaving grainy sugar bits. If you need a fast option, the quick “stir to dissolve” syrup also works.
• Multiple options: you can use the equipment that works for you
  • Handheld frother
  • Cocktail shaker
  • Mason jar with lid
  • French press
  • Blender

Ingredients & Substitutions

• Heavy cream:  the foundation for thickness and appearance.
• 2% milk:  smooths the cream so the foam pours and doesn’t clump. Whole milk works, but 2% balances richness and flow best.
• Brown sugar syrup: homemade is best for flavor. Make a small batch using light brown sugar and filtered water. Quick dissolve method also included below. 
• Pinch of cinnamon (optional) – enhances the flavor of the brown sugar

Dairy-free: Use a plant milk like oat or almond (you can choose barista blend) for the “milk” portion and add 1 to 2 teaspoons of a neutral oil to replace some cream body. The texture won’t be identical, but you can get a stable foam with a handheld frother or French press.

Tools you can use

• Handheld milk frother: quick and reliable
• French press:  pump 20 to 30 times
• Blender or immersion blender: quickest for batches
• Mason jar: shake 30 to 45 seconds when you have nothing else

Ingredients

Brown Sugar Syrup

• ¼ cup Packed Light Brown Sugar
• ¼ cup Water

Brown Sugar Cold Foam

• ¼ cup Heavy Cream (cold)
• 2 tbsp 2% Milk (cold)
• 1 tbsp Brown Sugar Syrup
• Pinch of Cinnamon

Many people use the 3, 2, 1 rule, which is 3 tbsp Heavy Whipping Cream, 2 tbsp 2% Milk, and 1 tbsp of Syrup. I’ve found the ingredients listed above (technically 4, 2, 1) make it even creamier.

Instructions

1. Create Brown Sugar Syrup by adding light brown sugar and filtered water to small saucepan and set on medium heat. Stir frequently until brown sugar dissolves ~ 5 minutes.
2. Let the saucepan cool while we move onto the frappuccino base.
3. To begin cold foam, add heavy cream to shaker or mason jar. Add in the 2% milk, then the brown sugar syrup, finally add the pinch of ground cinnamon.
4. Securely add lid and shake approximately 1 minute, or use a small handheld frother to froth for 1 minute.
5. Remove the frappuccino base from the fridge and add to serving glass. Pour cold foam over the frappuccino base. Optional – add a sprinkling of brown sugar to the top of the cold foam. Enjoy your Brown Sugar Strato Frappuccino, you deserve it!

Pro tips for perfect foam

• Chill everything: cold liquids foam faster and hold longer.
• Stop early: aim for glossy, pourable foam, not stiff peaks.
• Layer right: pour foam over ice so it rests on top and gives that coffee shop look.
• Flavor balance: start with 1 tablespoon syrup per drink. Add ½ tablespoon more if your coffee is very strong.

Variations

• Brown Sugar Vanilla Cold Foam: add 1 to 2 teaspoons Lone Goose Vanilla Syrup to the mix for a bakery style finish.
• Maple Brown Sugar: swap half the brown sugar syrup with maple syrup for a fall friendly note.
• Protein Cold Foam: blend in 1 to 2 teaspoons flavorless collagen or a splash of high protein milk for structure.
• Oat Milk Version: use barista style oat milk for the “milk” portion. The cream portion can stay dairy or be a thick oat creamer.

Make ahead, storage, and scaling

• Syrup stays fresh in fridge for 2 weeks
• Foam is best fresh, but it can be premade and stored in the fridge then frothed to order when ready. It can be kept in the fridge for 1-5 days, but quicker is is better.
• Batch for 4 drinks: 1 cup Heavy Cream, 1/2 cup 2% Milk, and 1/4 cup Brown Sugar Syrup. You should froth in two separate rounds for best texture.

Troubleshooting

• Foam won’t thicken: liquids too warm, or you need more fat. Chill, then add 1 teaspoon cream and refroth. This is very common.
• Too thick to pour: add 1 teaspoon cold 2% milk and pulse the frother.
• Grainy sweetness: syrup wasn’t fully dissolved. Make sure that the brown sugar is fully dissolved next time before using.

How to serve

There are many ways to serve this delicious brown sugar cold foam; it is extremely versatile. Here are a few of my favorites:

• Over Iced Brown Sugar Shaken Espresso
• Over your Brown Sugar Strato Frappuccino for a menu-accurate finish
• And on our popular Brown Sugar Latte

FAQs

Is this the same as Starbuck’s cold foam base?

It follows the same general idea of using heavy cream plus milk, sweetened and then frothed for a nice thick foam. I have just applied the general ideas to create this specific cold foam made with brown sugar syrup.

Do I need heavy cream?

Classic texture is easiest with heavy cream. If you decide to skip it, you can use a barista style creamer or higher protein milk. Just make sure to use a strong frother. It will be lighter but still foam.

Can I make it without a frother?

Yes, I have made cold foam many times without a handheld brother. Use a French press, blender, or shake in a cocktail shaker or jar for 30 to 45 seconds until foamy.

What is the best ratio?

Many people use the 3, 2, 1 rule, which is 3 tbsp Heavy Whipping Cream, 2 tbsp 2% Milk, and 1 tbsp of Syrup. I’ve found the ingredients listed above (technically 4, 2, 1) make it even creamier.

Is cinnamon required?

No, but it matches how many baristas and bloggers present brown-sugar-style foam. Start with a small pinch.