There’s something quietly magical about those summer mornings when your only mission is to find the perfect iced coffee. Not a cloying milkshake, not bitter jet fuel with a few ice cubes tossed in. Just that perfect blend of bold Arabica, sweet vanilla, and pillowy cold foam. The kind you can sip slowly on the porch or rush with between errands. For many, the Burger King Iced Coffee Cold Foam Vanilla hits that spot with surprising grace.
Maybe you’ve had it on the way to work, in that golden hour where everything feels a little more possible. Or maybe it was a pit stop during a road trip, where the foam slid perfectly over the lid and tasted like melted vanilla ice cream. That’s what we’re chasing here. This copycat Burger King Iced Coffee Cold Foam Vanilla brings you all the creamy lift of the original, with the bonus of being customizable, easy, and totally sip-worthy from your own kitchen.
Once you know the trick behind the cold foam, an almost dessert-like swirl that floats, thick and dreamy, over the top, there’s no turning back. You’ll want to make this every week. Maybe every day.
Table of Contents
How to make Burger King Iced Coffee Cold Foam Vanilla
Start with strong coffee, chilled to the bone. You’ll need good quality Arabica if you want to echo that same Burger King depth. From there, blend it with a little light cream and vanilla syrup. The real joy lies in the cold foam. It’s soft, almost cloud-like, and whips up in seconds with just a hand frother or a jar if you’re feeling old school.
This copycat Burger King Iced Coffee Cold Foam Vanilla recipe balances the rich coffee, sweet vanilla, and foamed dairy without getting overly sugary. It’s not fussy. It’s not trying too hard. It’s just a simple, beautiful drink.
Nutrition facts (per 16 oz serving)
Calories: 270
Total Fat: 16 g
Saturated Fat: 13 g
Carbohydrates: 31 g
Sugars: 28 g
Protein: 2 g
Sodium: 90 mg
Ingredients (2 servings)
For the coffee base:
• 1½ cups chilled brewed Arabica coffee
• ½ cup ice cubes
• 3 tablespoons half-and-half (or light cream)
• 2 tablespoons vanilla syrup
• Small pinch of salt
For the cold foam:
• ¼ cup heavy cream
• 2 tablespoons 2% milk
• 1 tablespoon vanilla syrup
Optional topping:
• Pinch of vanilla bean powder or cinnamon
Tools you’ll need
• Blender or handheld milk frother
• Measuring cups and spoons
• Tall glasses
• Whisk or small mason jar (for foam, if no frother)
• Coffee maker or French press
Instructions
- Brew strong coffee
Prepare a rich Arabica blend using your preferred method. For extra depth, use 2 tablespoons of ground coffee per 6 oz water. Chill the coffee completely in the fridge for at least 1 hour. - Prepare the sweet base
In a tall glass, add chilled coffee, vanilla syrup, half-and-half, and a tiny pinch of salt. Stir well to blend. Add a handful of ice cubes and stir again to cool it down further. - Make the cold foam
In a small cup or mason jar, combine heavy cream, milk, and vanilla syrup. Froth with a handheld milk frother until it’s thick and airy. If you don’t have a frother, shake it vigorously in a sealed jar for 45 to 60 seconds until foamy. - Assemble
Pour the sweetened coffee mixture into a serving glass. Gently spoon the cold foam over the top. It should sit beautifully above the coffee like a silky, creamy crown. - Garnish (optional)
Sprinkle a hint of vanilla bean powder or cinnamon for aroma and visual flair.
Tips
• Chill everything—the coffee, the cream, even the glass—for the best texture and taste.
• The pinch of salt might sound odd, but it enhances the vanilla and balances the sweetness.
• Use fresh heavy cream for fluffier, longer-lasting foam.
What to serve with
Fresh and crunchy
A crispy almond biscotti or a handful of vanilla granola clusters pair perfectly, giving just the right contrast to the silky foam.
Comforting treats
Try it with a buttery croissant or a slice of cinnamon coffee cake. It softens the coffee’s boldness and turns your kitchen into a tiny café.
Savory counterpoints
Pair with a breakfast sandwich or avocado toast. The sweetness of the Burger King Iced Coffee Cold Foam Vanilla balances salty bites effortlessly.
Variations
• Mocha twist: Add 1 tablespoon of chocolate syrup to the coffee base for a mocha vanilla hybrid.
• Caramel flair: Swap vanilla syrup in the cold foam with caramel syrup for a deeper, golden taste.
• Iced espresso version: Use chilled double espresso shots for a bolder, more intense drink.
Ingredient substitutes
• No half-and-half? Mix equal parts whole milk and heavy cream.
• No vanilla syrup? Combine 2 tablespoons simple syrup with ½ teaspoon vanilla extract.
• Vegan version? Use oat milk in the base and coconut cream for the cold foam. Froth time will take a little longer.
Ingredients
For the coffee base:
• 1½ cups chilled brewed Arabica coffee
• ½ cup ice cubes
• 3 tablespoons half-and-half (or light cream)
• 2 tablespoons vanilla syrup
• Small pinch of salt
For the cold foam:
• ¼ cup heavy cream
• 2 tablespoons 2% milk
• 1 tablespoon vanilla syrup
Optional topping:
• Pinch of vanilla bean powder or cinnamon
Instructions
-
Brew strong coffee
Prepare a rich Arabica blend using your preferred method. For extra depth, use 2 tablespoons of ground coffee per 6 oz water. Chill the coffee completely in the fridge for at least 1 hour. -
Prepare the sweet base
In a tall glass, add chilled coffee, vanilla syrup, half-and-half, and a tiny pinch of salt. Stir well to blend. Add a handful of ice cubes and stir again to cool it down further. -
Make the cold foam
In a small cup or mason jar, combine heavy cream, milk, and vanilla syrup. Froth with a handheld milk frother until it’s thick and airy. If you don’t have a frother, shake it vigorously in a sealed jar for 45 to 60 seconds until foamy. -
Assemble
Pour the sweetened coffee mixture into a serving glass. Gently spoon the cold foam over the top. It should sit beautifully above the coffee like a silky, creamy crown. -
Garnish (optional)
Sprinkle a hint of vanilla bean powder or cinnamon for aroma and visual flair.
