![]() ![]() Then again, if you're allergic to eggs or just don't eat them, it's definitely not for you. The result is a surprisingly thick foam that can be layered with espresso, ice, and toppings to create drinks that are appealing both visually and texturally. Baristas mix the powder, the milk of your choice (even coconut milk), and any flavoring for the drink, then whip it all together in a blender. To make cold foam, Starbucks uses a proprietary "Cloud powder" made with, of course, egg whites. you know, because it has a very well-funded R&D department. But instead of having baristas crack eggs behind the counter, the company figured out an easier way to achieve a similar milky meringue on a large scale. In fact, Starbucks was inspired by a centuries-old summer drink from Barcelona called leche merengada, or “meringue milk," that's made with milk, egg whites, sugar, and cinnamon, according to a spokesperson. After all, it's cold, so maybe the word "foam" in the context of a coffee drink is a bit of a misnomer. ![]() They’re not something you’d be able to mindlessly suck down and end up with just ice before you know it.įor starters, cold foam is not the same as the foam you get from steaming milk for, say, a latte or cappuccino. Despite the airy texture, it’s hard not to think of these drinks as desserts. Because about half of the drink is foam, you’re getting less liquid milk and, as a result, fewer calories (a grande Caramel Cloud Macchiato with 2% milk has 180). The consistency is thicker than an iced latte, but lighter than a Frappuccino, and yet, the foam is sturdy enough that you don't have to worry about it disappearing much. Starbucks describes the drinks as “luxurious,” but after getting an early taste of both last week in New York City, I’d describe the texture and overall experience of sipping the drink (they don’t come with a straw) as surprising and different. Both are "marked" with Starbucks’ signature caramel sauce crosshatch on top, and both are surprisingly thick and decadent, thanks to the substantial, meringue-like cold foam that fills most of the cup. It comes in two flavors, Caramel, which tastes just like a regular Caramel Macchiato, and Cinnamon, which features both cinnamon flavors and complementary hints of lemon. On Tuesday, Starbucks locations across the country started serving the Cloud Macchiato, a twist on the original that’s made with espresso and fluffy whipped cold foam rather than espresso and regular liquid milk. Now, following years in which the coffee chain has unleashed ever more colorful and Instagram-baity drinks, it’s reinventing the Caramel Macchiato in a similarly indulgent mold. In the decade or so since Starbucks introduced its decidedly sweet take on the classic espresso-forward Latte Macchiato with the Caramel Macchiato, the flavor has reached ice cream pint- and candle scent-levels of ubiquity. ![]()
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