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Creamy Ballerina Cappuccino Iced Coffee Recipe with Whipped Foam

creamy ballerina cappuccino iced coffee - featured image

A refreshing and indulgent iced coffee featuring a smooth espresso base topped with light, airy whipped cream foam. Perfect for warm days and quick coffee cravings.

Ingredients

Scale
  • 1 shot (30 ml) espresso or strong brewed coffee
  • 1 cup (240 ml) cold brew coffee
  • 1/2 cup (120 ml) milk (whole milk recommended, almond or oat milk for dairy-free)
  • 1/4 cup (60 ml) heavy cream (at least 36% fat) for whipped foam
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon sugar or sweetener (maple syrup recommended)
  • Ice cubes
  • Optional: pinch of cinnamon or cocoa powder for dusting

Instructions

  1. Brew one shot (30 ml) of espresso or strong coffee. Chill if using regular coffee.
  2. In a tall glass, combine cold brew coffee (240 ml) with the espresso shot. Add vanilla extract and sweetener, stirring gently until dissolved.
  3. Fill the glass about two-thirds full with ice cubes.
  4. Slowly pour 120 ml of milk over the ice, allowing it to swirl with the coffee below.
  5. In a chilled bowl, whip 60 ml of heavy cream using an electric mixer or milk frother until soft peaks form (about 2-3 minutes).
  6. Gently dollop the whipped cream on top of the iced coffee using a spoon or spatula.
  7. Optionally, dust a pinch of cinnamon or cocoa powder on top.
  8. Serve immediately and enjoy.

Notes

Use cold cream and a chilled bowl for best whipped foam results. Stop whipping at soft peaks to avoid grainy texture. For vegan version, substitute heavy cream with coconut cream and milk with almond or oat milk. Sweeten with maple syrup or agave for vegan-friendly sweetness. Fresh, clear ice cubes improve flavor and appearance. Store coffee base and foam separately if making ahead.

Nutrition

Keywords: iced coffee, cappuccino, whipped foam, cold brew, espresso, creamy coffee, easy coffee recipe, summer drink