Blueberry syrup with cold foam for coffee
Creamy blueberry syrup topped with a light cold-foam to top your coffee.
Ingredients
A blueberry syrup made by simmering frozen blueberries with panela sugar, water, and sea salt, then whipped with heavy cream to top coffee.
Directions
- 1
Add all of the ingredients to a medium sauce pan (besides the cream) and give it a stir to combine.
- 2
Bring the heat to a simmer and keep the stove heat on low, stirring occasionally over the next 12-18 minutes (depending on the level of simmering).
- 3
Remove from the heat, place a strainer over a mason jar (or bowl, if you don’t want to make a mess 🤣), and pour the mixture into the strainer so that the syrup will go into the jar. Keep the blueberries for a yogurt topping or to spread on toast!
- 4
Let the syrup cool before combining to make the cold foam, or the cream will not whip.
- 5
Once cooled, do a 1:2 ratio of syrup to cream. I did 2 tbsp syrup, 4 tbsp cream. Use a hand frother to whip it up to your desired consistency.
- 6
Pour over the top of your coffee or americano, give it a little bit of a stir, and enjoy! 🤍
