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 cream is what makes the foam thick enough to float on top of the cold brew.
Why oat milk instead of whole milk?
Oat milk keeps the body creamy without overpowering the hazelnut. Whole works if you want a richer cup, but it tends to mute the hazelnut's toasted character slightly. Skim and 2 percent are too thin against the chocolate cold foam, so the foam reads disconnected from the rest of the drink.
Can I add real Nutella to the drink?
Yes. A small spoonful (about 1 to 2 teaspoons) stirred into the cold brew base before pouring adds body and reinforces the spread-on-toast read. Warm it for 5 seconds first so it integrates. The syrup keeps the drink from getting too heavy on its own, so the Nutella is a bonus rather than a requirement.
