Cold brown sugar foam in Thermomix

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30 July, 2025

☁️ Cold brown sugar foam in Thermomix: the most addictive toping for your coffee

💥 As creamy as in Starbucks, but better because you do it

There are things that you didn’t know you needed until the tests. Like that Cold brown sugar foam that they throw the Cold Brew in Starbucks and that any coffee turns into a sensory fantasy. Sweet but not cloying, creamy but light, with that characteristic caramel flavor that makes you think: Why don’t I put this to everything I drink?

The good news is that you can do it at home with your Themomix®without the need for mysterious syrups or rare stabilizers. You just need four ingredients basic and a little affection to achieve a foam that floats perfect on coffee and mixes gently when drinking. And yes, it is also brutal about cold chocolate or even as toping of desserts. Spoiler: You will want to do it every day.

Cold brown sugar foam in Thermomix

🛒 Ingredients for a perfect portion of sweet cloud ☁️

🥄 1 tablespoon of light brown sugarwell compacted
💧 1 tablespoon of hot water
🥛 60 ml of cream to mount cold
🥛 30 ml of half -nacked milk (or 2% fat)

💡 Fast advice: use clear brown sugar type Light Brown Sugar For a softer taste and a silky texture. If you don’t have, you can mix white sugar with a pinch of molasses.

👩‍🍳 Step by step for a barista foam (but without leaving home)

1️⃣ We do the base syrup

In the Thermomix’s glass, he adds:

1 tablespoon of clear brown sugar
1 tablespoon of hot water

Mix 15 seconds / speed 3 Until the sugar is completely dissolved.

💨 Tip of homemade barista: Remove the glass from the base and let cool 1–2 minutes. This will prevent the cream from being cut when it were assembled.

2️⃣ Add the cream and milk

When the syrup is tempered, it incorporates:

60 ml of Cream to mount very cold
30 ml of half -nacked milk

Place the beaker and prepare for magic.

3️⃣ Mount the foam

Program 20–30 seconds / speed 4watching through the opening of the cubilete.

⏱️ The goal is to achieve a fluid and light foamNot a firm mounted cream. It has to be able to easily pour over a cold drink, without staying like a block.

If you get beating, it becomes thick cream. Bad? Not necessarily … but it will no longer be Cold foambut almost a chantilly cream.

🧊 How do I serve it to be an almost spiritual experience?

About Cold Brew: The classic. Fill a glass with ice and cold coffee, and gently pour the foam on top.
With frozen espresso: For a rush of energy with style.
On desserts: Yes, about vanilla ice cream or a humid cake. Don’t look at us like that.
With straw or spoonyou decide: mixed or layer by cape.

Recipe for Jesus