Tiramisu Velvet Cold Brew (Starbucks Copycat)

Starbucks’ second new holiday drink is a quiet showstopper: the Tiramisu Velvet Cold Brew pairs smooth, chocolatey cold brew with the same mascarpone velvet foam as the tiramisu velvet latte, dusted with cocoa like the dessert it’s named for.

At the café, a grande runs about $5.75. Made at home, the same glass costs about $1.10, and the foam takes just five minutes once your cold brew is ready — no special equipment, no espresso machine, and no trip to the café line.

Why the Foam Works on Cold Brew

Mascarpone is the secret here. It is rich enough to hold air, yet soft enough to pour, so the foam floats in a thick, spoonable layer instead of vanishing into the coffee. Cold brew helps too: it is smoother and less acidic than hot coffee, and a chilled glass keeps the foam cool, firm and glossy. The result is that lovely sip-through-the-foam moment — cocoa and cream first, then smooth cold coffee underneath.

Cold Brew, 3 Ways

Start with whatever cold brew you have. Homemade concentrate is my favourite: coarse-ground coffee and cold water at a 1:4 ratio, steeped for 16 hours, then strained well. Store-bought concentrate works beautifully too — just check the label and dilute it the way the bottle suggests. In a pinch, brew strong coffee in a French press, chill it completely, and use it in place of the concentrate and water. However you make it, keep it smooth and not too bitter; that is what lets the mascarpone foam shine.

Ingredients

Everything below makes one tall glass, and the full recipe card follows — with exact amounts, the five steps, and notes for making a batch. For the foam you will need mascarpone, cold heavy cream, milk, sugar, vanilla and a pinch of sea salt; for the drink, cold brew concentrate, cold water or milk, vanilla syrup, plenty of ice and cocoa for dusting.

How to Float the Foam Like a Bar

Chill your glass first, then build the drink and stir it once. Hold a spoon just above the coffee, bowl-side down, and pour the foam slowly over the back of it so it settles in one thick layer instead of diving in. Serve it unstirred and dust the cocoa last, right before it reaches the table, so the top stays clean and pretty.

Make a Big Batch for the Week

Make a jar of concentrate on Sunday and the week takes care of itself. Sealed in the fridge, cold brew concentrate keeps for 7 days, so you can dilute a glass whenever you like. Whip the mascarpone foam fresh, or keep a small batch in a sealed jar for up to 24 hours and give it a quick whisk before pouring. Assembly takes about 60 seconds — ice, coffee, syrup, foam, cocoa — and you are done.

Swaps

For a sugar-free version, swap the sugar and vanilla syrup for sugar-free versions and keep the pinch of salt — it makes the foam taste sweeter than it is. For a dairy-free foam, use chilled coconut cream in place of the mascarpone and heavy cream; it whips up thick and rich, with a gentle coconut note that suits the cocoa. Decaf cold brew works exactly the same way — steep for the same 16 hours — and the foam floats just as well.

FAQs

Why is my foam sinking? Your foam is probably too thin, or the glass was too warm. Whisk or froth it until it holds thick, pourable soft peaks, and chill the glass first. Pour it slowly over the back of a spoon, and serve it right away.

Why is my cold brew bitter? A bitter brew usually comes from too fine a grind or too long a steep. Use a coarse grind, steep for 16 hours rather than longer, and dilute the concentrate well — a little water or milk softens it a lot.

Can I sweeten the coffee itself? Yes — stir 1 teaspoon of sugar cookie syrup into the cold brew before you add the foam. It sweetens the coffee underneath without disturbing the foam on top.