Ingredients
Method
- Whip up the Chocolate Syrup: In a small saucepan, whisk together the cocoa powder, sugar, and water over medium heat. Keep whisking until it’s smooth and slightly thick. Remove from heat and stir in the vanilla extract and a tiny pinch of salt. Set aside to cool.
- Create the Strawberry Syrup: In another saucepan, combine sliced strawberries, white sugar, brown sugar, water, and lemon juice. Cook over medium heat, stirring until the sugars dissolve and the mixture thickens slightly. Strain the liquid, reserving 4 tablespoons for the cold foam, and set aside to cool.
- Make the Strawberry Cold Foam: In a bowl, combine the 4 tablespoons of strawberry syrup liquid, heavy cream, and a splash of milk. Use a hand mixer or stand mixer to whip the mixture into soft, sweet foam. Set aside.
- Prepare for Serving: In a tall glass, add a generous amount of ice. Pour two espresso shots over the ice.
- Add Flavors: Add 1 to 2 tablespoons of cooled chocolate syrup to the glass, adjusting to taste for the chocolate flavor level.
- Enhance with Strawberry: Pour about 2 tablespoons of the cooled strawberry syrup to taste.
- Top with Strawberry Cold Foam: Spoon the whipped strawberry cold foam on top, and press down gently to help it stick.
- Finish with a Touch of Freshness: Add a few fresh strawberries as a garnish and a splash of steamed milk for a perfect balance of textures.
Notes
Store leftover syrups in an airtight container in the refrigerator for up to a week.
For a vegan version, substitute heavy cream with vegan whipping cream and use plant-based milk.
Feel free to adjust the amount of syrup or espresso based on your preferred strength of flavor and caffeine.
For a vegan version, substitute heavy cream with vegan whipping cream and use plant-based milk.
Feel free to adjust the amount of syrup or espresso based on your preferred strength of flavor and caffeine.