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Tall glass of guava cream cold brew with visible pink guava and dark coffee layers topped with white cream foam on marble

Guava Cream Cold Brew with Sweet Milk Foam

A layered iced coffee drink with cold brew concentrate, guava syrup, and sweet cream foam.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Coffee Drink
Cuisine: tropical
Calories: 195
Ingredients Method Notes

Ingredients
  

Guava Syrup
  • 80 g guava paste (firm block, such as Goya) or 2 fresh guavas, peeled and chopped
  • 60 g granulated white sugar
  • 120 ml water
  • 1 tsp fresh lime juice optional, to brighten flavor
Sweet Cream Foam
  • 60 ml heavy whipping cream (36% fat or higher)
  • 1 tsp powdered sugar
  • 1/4 tsp vanilla extract
Assembly
  • 180 ml cold brew concentrate unsweetened, 1:4 coffee-to-water ratio, chilled
  • 2 cups ice cubes
  • 60 ml guava syrup (from above) adjust to taste

Method
 

Make the Guava Syrup
  1. Combine guava paste (or chopped fresh guava), sugar, and water in a small saucepan over medium-low heat.
  2. Stir continuously until the guava paste fully dissolves, about 8 minutes. Do not let the mixture boil hard or the color will darken.
  3. If using fresh guava, pour the mixture through a fine-mesh sieve and press the solids with a spoon to extract as much liquid as possible. Discard solids.
  4. Stir in lime juice if using. Transfer syrup to a jar and let it cool completely before using, at least 15 minutes at room temperature.
Make the Sweet Cream Foam
  1. Combine heavy cream, powdered sugar, and vanilla extract in a sealed mason jar.
  2. Shake firmly for 25 to 30 seconds until the cream thickens slightly and looks frothy but is still pourable. It should not hold stiff peaks.
Assemble the Drink
  1. Fill each tall glass with 1 cup of ice cubes.
  2. Pour 30 ml of guava syrup over the ice in each glass.
  3. Pour 90 ml of cold brew concentrate into each glass. The layers will be visible before stirring.
  4. Hold a long bar spoon just above the surface of the drink and slowly pour the cream foam over the back of the spoon so it sits in a layer on top.
  5. Serve immediately with a wide straw. Stir gently before drinking to combine all layers, or drink layered from bottom to top.

Notes

  • Steep cold brew at room temperature for 18-20 hours, then refrigerate before using.
  • Do not boil the guava syrup hard; a gentle simmer prevents caramelization and keeps the pink color.
  • Use a wide-mouth glass so the cream foam layer sits visibly distinct from the coffee below.
  • Taste the syrup after cooling; it thickens as it cools and may need a tablespoon of water if too dense.
  • For a stronger guava flavor, use 40 ml syrup and reduce cold brew to 80 ml per serving.