How do you make chocolate cold foam at home?
Whisk ½ cup of cold half and half with 1 teaspoon of unsweetened cocoa powder and a small splash of vanilla syrup until it thickens and holds soft peaks. A handheld milk frother is easiest. The cocoa adds the chocolate note, the vanilla rounds it out, and the half and half is what makes it whip thick enough to float.
Can I sub almond milk for oat milk?
You can, but oat is what we recommend. Almond reads thinner against the banana and pecan syrups and tends to flatten the chocolate cold foam faster. Whole dairy works if you want extra creaminess. Skim and 2 percent will leave the body feeling watery against the dessert flavors.
What's the balance between banana and pecan syrups?
One pump of each is the baseline. If you want a more banana-forward cup, push the banana up to 2 pumps and keep the pecan at 1. Going past 4 pumps total starts to overpower the cold brew, so keep it balanced and let the cocoa foam do the rest.
