White Chocolate Raspberry Cold Crew Recipe

If using cold brew concentrate, dilute 2 cups concentrate with 1 cup filtered water to taste. If using ready-to-drink cold brew, measure 3 cups total. Chill until cold.

Fill two serving glasses (12–16 oz each) halfway with ice cubes.

Make white chocolate sauce

In a small heatproof bowl, combine 3 tbs white chocolate and 2 tbs heavy cream. Microwave in 10–15 second bursts, stirring between bursts, until the chocolate is melted and smooth (about 30–45 seconds total). Alternatively, melt over a double boiler. Let cool slightly so it thickens to a pourable but not watery consistency.

Make raspberry puree

In a small bowl, mash or puree 3 tbs raspberries. Stir in 1 tsp granulated sugar and 1 tsp lemon juice (optional) to brighten the flavor. Strain through a fine-mesh sieve if you want a seedless swirl. Taste and adjust sweetness; the goal is a distinctly sweet-tart puree that will stand out when swirled into the drink.

To create the swirl effect: spoon about 1 tbs of the white chocolate sauce around the inside of each glass and 1.5 tbs raspberry puree in a few spots. You can layer or marble them lightly with the back of a spoon to create ribbons of color, leaving room for cold brew and foam.

Pour 1.5 cups of the chilled cold brew into a large measuring cup. Slowly pour 3/4 cup cold brew into each prepared glass over the ice, aiming to preserve the white chocolate and raspberry ribbons on the glass wall.

If you prefer a sweeter drink, add 1–2 tbs additional simple syrup or vanilla syrup to the cold brew before pouring; stir gently to incorporate without disturbing the swirl too much.

Prepare cold foam

Combine 1 cup cold whole milk, 2 tbs vanilla syrup, 2 tbs heavy cream, and a pinch (0.25 tsp) salt in a tall container. Using a milk frother, immersion blender, or a jar with tight lid (shake vigorously), froth until thick, creamy, and slightly pourable cold foam forms (about 20–40 seconds with an electric frother or 30–60 seconds shaking). The heavy cream helps stabilize the foam so it sits on the drink.

Spoon or gently pour the sweet cold foam over each glass, filling to about 1/2–1 inch above the rim for a creamy cap.

Finish by drizzling a little reserved white chocolate sauce (about 1 tsp per glass) and 1/2 tbs raspberry puree over the foam for visual appeal. Garnish each with 2 fresh raspberries and a sprinkle of white chocolate shavings if desired.

Serve immediately with a straw or spoon so drinkers can swirl the foam into the cold brew to enjoy ribbons of white chocolate and raspberry throughout. Stir to combine as desired.

Leftover cold foam can be stored covered in the refrigerator for up to 24 hours but will lose some frothiness.