Raspberry Iced Cocoa with Vanilla Bean Cold Foam
Creamy raspberry-flavored cocoa meets a frothy vanilla bean top for a perfectly balanced and refreshing drink.
Ingredients
Directions
Mix the ½ cup hot water or milk and 1 packet of Cocoa Classics® Raspberry Cocoa Mix together until the cocoa is completely dissolved.
Allow cocoa to cool for about 5 minutes while making the cold foam.
To make the cold foam, add 6 tablespoons heavy cream (cold), 1-2 tablespoons powdered sugar, ¼ teaspoon vanilla bean paste in a small glass or jar.
Using a milk frother, mix everything together until it is thick and foamy (but still pourable).
*Note, if you do not have a milk frother, you can also add cold foam ingredients to a small jar with a lid and shake for 30 seconds to a minute until it is thick and foamy.
Pour cooled Raspberry Cocoa into a glass filled with 3 oz of cubed ice and stir.
Top Raspberry Iced Cocoa with prepared Vanilla Bean cold foam and enjoy!
Ingredients
Directions
Mix the ½ cup hot water or milk and 1 packet of Cocoa Classics® Raspberry Cocoa Mix together until the cocoa is completely dissolved.
Allow cocoa to cool for about 5 minutes while making the cold foam.
To make the cold foam, add 6 tablespoons heavy cream (cold), 1-2 tablespoons powdered sugar, ¼ teaspoon vanilla bean paste in a small glass or jar.
Using a milk frother, mix everything together until it is thick and foamy (but still pourable).
*Note, if you do not have a milk frother, you can also add cold foam ingredients to a small jar with a lid and shake for 30 seconds to a minute until it is thick and foamy.
Pour cooled Raspberry Cocoa into a glass filled with 3 oz of cubed ice and stir.
Top Raspberry Iced Cocoa with prepared Vanilla Bean cold foam and enjoy!