Orange Cream Cold Foam
This orange cream cold foam is inspired by the coffee I used to make myself as a college barista. It’s creamy and citrusy without tasting artificial — basically the coffee with orange I wish every coffee shop had on the menu.
What you’ll love about this orange creamsicle coffee recipe:
- The orange flavor is balanced. This isn’t sharp, fake-orange coffee. A little orange extract gives it a sophisticated flavor that tastes like fresh orange peel.
- Easy, 4 ingredient recipe. This orange cold foam comes together in minutes with a milk frother.
- It feels like a coffee-shop drink without the coffee-shop price.
The Orange Coffee That Started It All
Welcome to this month’s installment of Emotional Support Coffee of the Month, a series where I make seasonally inspired, foodie-forward coffee recipes.
This month’s coffee is cold brew topped with orange cream cold foam, inspired by the orange mochas I used to make when I was a barista back in college. It was chocolatey and citrusy and caffeinated enough to get me through a shift. I especially loved that instead of using sugary syrups, it called for orange extract. It was my favorite for a long time, and I always lament that orange isn’t as popular of a flavor as it was back then.
Fast forward to earlier this summer when I was in Alaska. One of the specialty drinks on our cruise was hot chocolate with espresso and grand marnier — basically the grown up version of that old favorite.
And then in Ketchikan I stopped at a local coffee shop and boutique and guess what they had? An orange creamsicle coffee! It dropped the chocolate all together and really leaned into the orange and vanilla flavors. It was probably one of the best coffees I’ve ever had (I also bought some really cute earrings there so it’s safe to say I love this place.)
I got home and knew that my emotional support coffee of the month for August was going to be an orange cream one.
And two days after I perfected my recipe, Starbucks launched theres. Obviously, I was super excited try it. Unfortunately, it wasn’t for me. The idea was there, but the orange flavor tasted way too strong and artificial.
So if you’re looking for a Starbucks copycat recipe, know that this orange cream cold foam isn’t that. But you might like it even better than theirs!
orange vanilla cold foam Ingredients
Heavy cream. Heavy cream froths nicely and creates a silky foam that melts into the coffee. For a slightly lighter version, you can swap in half-and-half, and for a dairy-free option you can use barista-style oat milk, which is made for frothing.
Sweetened condensed milk. This is something I always have in my fridge lately. It helps stabilize the cold foam and also adds a touch of sweetness. If you’re making this dairy-free, look for sweetened condensed coconut milk instead.
Pure orange extract. Orange extract gives the cold foam its citrus flavor, but you only need a small amount. Start with less than you think you need and be sure you’re using a natural extract made from orange oil, and not something that’s artificially flavored. I use McCormick.
Vanilla extract. Vanilla adds warmth and is what makes this taste like orange cream instead of just orange coffee. Don’t skip it!
Salt. Yes, salt. Just a pinch will help balance the flavors.
You’ll also need a glass of your favorite cold brew or iced coffee and a milk frother.
Tips for the Best Orange Cream Coffee
- Use a smooth coffee. Cold brew works especially well because it’s naturally less bitter and acidic.
- Go easy on the orange extract. It has a very strong flavor, and a little goes a long way.
- Top with orange zest if you can. It gives the coffee such a bright, fresh flavor.
- Don’t over-froth. Cold foam should be thick and silky, not stiff like whipped cream. It only takes a few seconds.
Frequently asked questions
Cold brew works best because it’s smooth and mellow, but iced coffee or chilled espresso also work. If your coffee is very acidic, the orange may taste sharper.
Yes. Use barista-style oat milk and sweetened condensed coconut milk. The foam may be a little lighter, but it will still taste good. If you can’t find the coconut milk, use extra oat milk and add sugar or simple syrup to taste.
Please don’t.
Yes, but make sure it’s food grade, not an essential oil meant for diffusing. You’ll only need 1-2 drops.
Orange cold foam is best fresh. The unfrothed orange cream mixture can be stored in the refrigerator for up to 2 days, then froth it up right before serving. (You can also use the unfrothed mixture in place of creamer for hot coffee!)
More coffee recipes you’ll love:
Orange Cream Cold Foam
Equipment
Ingredients
- 1 cup heavy cream
- 4 teaspoons sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon pure orange extract
- Pinch of salt
- Iced coffee or cold brew for serving
- Ice
- Finely grated orange zest for topping, optional
Instructions
- Add 1 cup heavy cream, 4 teaspoons sweetened condensed milk, 1 teaspoon vanilla extract, ½ teaspoon pure orange extract, and Pinch of salt o a cup or jar.
- Use a whisk or milk frother to whip the cream mixture until it’s thick and creamy, but still pourable. This will take 4-6 seconds with an electric milk frother.
- To serve:
- Fill a glass with ice and coffee. Spoon or pour the orange cold foam on top. Sprinkle with orange zest, if desired.
Notes
- Start with 4 teaspoons of sweetener for a lightly sweet orange cold foam. Use up to 8 teaspoons if you want a sweeter, more creamsicle-like flavor.
- Orange extract is strong, so don’t overdo it.
- Cold foam is best served right after frothing, but the orange cream mixture can be made up to 2 days ahead and stored in the refrigerator.
- This is also delicious as a creamer in hot coffee!
