The Sweet Secret in Your Coffee Cup: An Investigation into Cold Foam

Section 1: The Velvety Crown on Your Cold Brew

It begins as a visual spectacle.

A pristine cloud of white, dense and glossy, is spooned atop a glass of dark, glistening cold brew.

It hovers for a moment, a perfect crown, before beginning a slow, mesmerizing cascade into the coffee below.¹

This is the signature allure of cold foam, a textural and aesthetic marvel that has taken the modern coffee world by storm.

The first sip delivers on the visual promise: a cool, airy, meringue-like froth that gives way to the bold, rich coffee underneath, creating a unique sensory experience that is at once layered and harmonious.²

In a few short years, this topping has evolved from a niche offering to a ubiquitous menu upgrade.

It represents a modern twist on the classic steamed milk froth of cappuccinos and lattes, but it has been specifically engineered for the cold beverage category.²

Unlike its hot counterpart, which quickly integrates and disappears into a hot drink, cold foam is designed to float, maintaining its distinct structure and providing a creamy counterpoint without immediately diluting the coffee.²

It is more than a simple ingredient; it is an experience, a way to transform an everyday iced coffee into a gourmet creation.²

This meteoric rise in popularity, however, invites a fundamental question, one that resonates with both the casual coffee drinker and the health-conscious connoisseur.

We are captivated by its texture and appearance, but what exactly are we consuming? The question seems simple enough: does cold foam have sugar? The journey to find the answer is not a straight line.

It is a complex narrative woven from the science of milk proteins, the psychology of taste, the operational realities of global coffee chains, and our culture’s enduring love affair with sweetness.

This investigation will deconstruct the foam, layer by layer, to uncover the sweet secret hidden in plain sight.

Section 2: Deconstructing the Foam: More Than Just Milk and Air

To understand cold foam, one must first understand its architecture.

At its most fundamental level, cold foam is the result of a simple physical process: rapidly aerating cold milk to create a stable, frothy texture.⁵

The magic lies in the temperature.

Unlike the hot, steamed milk used for lattes, which produces large, less stable bubbles, the cold temperature allows for the formation of smaller, more tightly packed microbubbles.

This results in a denser, more stable foam with a meringue-like consistency that can float delicately atop a cold beverage for an extended period.²

Yet, the simplicity of the concept belies a complex interplay of milk chemistry that dictates the final product’s quality, texture, and taste.

The Science of Milk: A Tale of Protein and Fat

The ability of milk to transform into a luscious foam is a direct function of its two key components: protein and fat.

Milk proteins, primarily casein and whey, are the structural architects.

When milk is agitated, these proteins unfold and form a flexible cage around air bubbles, creating and stabilizing the foam.⁷

Fat, on the other hand, plays a dual role.

It is the primary contributor to the rich flavor and creamy mouthfeel that consumers desire, but it is also a destabilizing agent for foam.

Fat globules can interfere with the protein network, causing the bubbles to collapse and preventing the formation of a stiff, long-lasting froth.⁶

This scientific tension is the central drama in the story of cold foam.

This is why, paradoxically, the undisputed champion of pure foam creation is skim milk.

With its high concentration of protein and negligible fat content, skim milk can be whipped into the most voluminous, stable, and structurally sound foam with remarkable ease.³

It is the ideal medium for creating that light, airy texture.

However, what it offers in structure, it often lacks in flavor and richness, leading to a foam that can feel thin and unsatisfying on the palate.³

This creates an inherent conflict for coffee purveyors and home baristas alike: a choice between perfect foam structure and optimal flavor.

The solution, as evidenced by countless recipes and commercial formulations, is an engineered compromise.

Instead of relying on a single type of milk, the most successful cold foams are often made from a blend.

By combining heavy whipping cream or whole milk (for fat, flavor, and creaminess) with a lower-fat milk like 2% or skim (for protein and foam structure), it becomes possible to achieve a product that is both decadently flavorful and structurally stable enough to float.²

This carefully calibrated blend is the foundation upon which most modern cold foams are built, a deliberate balancing act designed to deliver the best of both worlds.

The Non-Dairy Dilemma

The challenge becomes even more pronounced when venturing into the world of plant-based milks.

The foaming capability of a non-dairy alternative is almost entirely dependent on its protein content and, in many cases, the addition of stabilizers and emulsifiers by the manufacturer.¹¹

There is a clear hierarchy among them.

High-protein options like soy milk and certain pea-based milks perform exceptionally well, creating a dense and stable foam comparable to dairy.⁴

Oat milk is widely praised not just for its foaming ability but for the creamy texture and subtle sweetness it imparts.⁴

For maximum richness, full-fat canned coconut cream can be whipped into a thick, luxurious topping akin to whipped cream.¹³

Almond milk, while a popular choice, often struggles to create a lasting foam and may require significantly more frothing time to achieve a desirable consistency.⁶

Understanding these differences is crucial for anyone looking to create a dairy-free cold foam that meets their expectations for both texture and taste.

To provide a clearer picture, the following table breaks down the properties of various milk types and their suitability for creating cold foam.

Table 1: The Science of the Foam: A Guide to Milk & Milk Alternatives

Milk Type	Typical Composition	Foaming Ability (Volume & Stability)	Resulting Texture & Flavor	Best Use Case
Skim Milk	High Protein, Low Fat	Excellent volume and stability 6	Light, airy, meringue-like; flavor can be thin	Creating the most stable, voluminous, low-calorie foam.
2% Milk	Moderate Protein & Fat	Good volume, moderate stability 2	A balance of frothiness and creaminess	A versatile, all-purpose foam for everyday use.
Whole Milk	Lower Protein-to-Fat Ratio	Moderate volume, lower stability 4	Richer, creamier, less frothy	Prioritizing flavor and creaminess over foam height.
Heavy Cream	Low Protein, High Fat	Low volume, unstable as foam; whips into cream 9	Decadent, rich, thick; not a true “foam”	As a component in a blend to add richness and flavor.
Soy Milk	High Protein	Excellent volume and stability 4	Smooth, dense foam with a neutral taste	The best all-around dairy-free option for stable foam.
Oat Milk	Moderate Protein, Fiber	Good volume and stability (especially barista blends) 4	Very creamy, with a mild, slightly sweet flavor	Achieving a creamy, dairy-like texture in a vegan foam.
Almond Milk	Low Protein	Poor to moderate; requires more frothing time 6	Light foam with a distinct nutty flavor	For those who prefer the flavor and are patient with frothing.
Coconut Cream	High Fat, Low Protein	Whips into a thick cream, not a light foam 14	Very rich, thick, with a strong coconut flavor	Creating a decadent, dairy-free whipped topping.

Section 3: The Sweet Dilemma: Does Cold Foam Need Sugar?

With a clear understanding of the physical components of cold foam, the central question can be addressed directly.

From a purely technical standpoint, the answer is No. Sugar is not a required ingredient to create the structure of cold foam.

The aeration of cold milk proteins is sufficient to produce a froth.²

A perfectly acceptable, if simple, foam can be made with nothing more than a splash of milk and a frothing wand.

However, the commercial and culinary reality presents a starkly different answer.

In practice, the answer is an overwhelming yes.

Sugar, in the form of syrups or other sweeteners, is a near-universal component in the cold foam served at major coffee chains and is recommended in the vast majority of at-home recipes that aim to replicate that café-style experience.³

The reasons for this are rooted less in the chemistry of foam and more in the culture of coffee consumption itself.

Why Sugar? The Cultural Context

The addition of sugar to cold foam serves a critical purpose: it makes the entire coffee beverage more palatable to a broader audience.

Many consumers, particularly those accustomed to the very dark roasts favored by large chains like Starbucks, find black coffee to be unpleasantly bitter.¹⁸

Sugar is the classic tool to balance and mellow this bitterness, transforming the drink from a challenging flavor profile into an enjoyable treat.²⁰

Cold foam represents the latest and perhaps most sophisticated chapter in the ongoing “dessertification” of coffee.

For a significant portion of the market, the appeal of a coffee beverage is not the nuanced taste of the bean itself, but the experience of a sweet, creamy, caffeinated drink.²¹

Cold foam serves as an elegant delivery system for this preferred flavor profile.

By infusing the foam itself with sweetness, it creates a layered experience where the first part of the sip is indulgent and sweet, gently preparing the palate for the bolder coffee that follows.

This widespread use of sugar also taps into a powerful habit loop.

Our taste buds adapt over time; regular consumption of sweetened coffee can make an unsweetened cup taste jarringly bitter, reinforcing the perceived “need” for sugar.²³

Conversely, individuals who reduce their sugar intake often report a re-sensitization of their palate, allowing them to perceive and appreciate the natural sweetness inherent in milk and the complex, non-bitter flavor notes of a well-brewed, high-quality coffee.²⁰

Ultimately, the commercial success of cold foam is not merely a testament to its novel texture.

It is fundamentally dependent on its function as a highly effective and endlessly customizable sugar-delivery vehicle.

The bitterness of mass-market coffee creates a problem for a wide segment of consumers.

Sweetened cold foam presents an elegant solution.

It acts as a gateway, its initial sweetness masking the coffee’s challenging notes and making the entire beverage more approachable and desirable.

Therefore, the sugar in commercial cold foam is not an incidental addition; it is a core element of its market strategy and a primary driver of its widespread appeal.

Section 4: A Tale of Two Coffee Giants: Cold Foam at Starbucks and Dunkin’

To truly understand the role of sugar in cold foam, one must look no further than the menus of the two titans of the American coffee industry: Starbucks and Dunkin’.

Their offerings provide a clear case study in how this topping is formulated, marketed, and sold to the masses, revealing a consistent strategy where sweetness is not just an option, but the standard.

Subsection 4.1: The Starbucks Experience: Deconstructing the Sweet Cream Cloud

At Starbucks, the term “cold foam” can be misleading for the uninitiated.

A consumer ordering a “Cold Brew with Cold Foam,” might assume they are receiving a simple topping of frothed, unsweetened milk.

This is not the case.

The company’s most basic “Cold Foam” is made by blending nonfat milk with pumps of their vanilla syrup.¹⁰

This is a critical distinction.

The result is that even this seemingly simple option contains a notable amount of sugar.

A Venti (24 fl oz) Cold Brew with Cold Foam, for instance, contains 40 calories and 7 grams of sugar, all of which comes from the sweetened foam, as the cold brew itself is unsweetened.²⁵

The true star of the Starbucks menu, however, is the Vanilla Sweet Cream Cold Foam.

This is the rich, decadent topping that cascades so beautifully into the cup.

Its recipe, replicated by baristas and enthusiasts at home, consists of a pre-batched mixture of heavy whipping cream, 2% milk, and a substantial volume of vanilla syrup.³

The nutritional data confirms its indulgent nature.

A Grande (16 fl oz) Vanilla Sweet Cream Cold Brew contains 110 calories and 14 grams of sugar.¹

While Starbucks does not provide a separate nutritional breakdown for the foam topping alone, analysis and barista calculations provide a strong estimate.

One source suggests a standard serving of the foam contains approximately 70 calories and 5 grams of sugar.²⁸

However, calculations based on the company’s batch recipes suggest the sugar content could be significantly higher, landing somewhere between 12 and 15 grams of sugar per 100ml serving of the pre-frothed sweet cream mixture.²⁹

This sweet cream then serves as the foundation for an array of even sweeter flavor variations.

The Salted Caramel Cream Cold Foam, Chocolate Cream Cold Foam, and seasonal offerings like Raspberry Cream Cold Foam are all created by adding more flavored syrups or powders to the already-sweetened vanilla cream base.³²

This layering of sweeteners sends the sugar content soaring.

A Grande Salted Caramel Cream Cold Brew packs 240 calories and 26 grams of sugar, while the Chocolate Cream version contains 250 calories and 28 grams of sugar.³³

Subsection 4.2: The Dunkin’ Approach: Sweetness, Standardized

Dunkin’ takes a more direct approach with its naming convention, eliminating some of the ambiguity.

Their standard offering is explicitly called “Sweet Cold Foam.” According to the company’s own ingredient guide, it is made from skim milk, sugar, cream, and natural flavors.¹⁷

The sugar is not an optional add-in; it is a core component of the product itself.

A nutritional analysis of their beverages demonstrates the impact of this topping.

A Small (16 fl oz) Black Cold Brew with Sweet Cold Foam contains 80 calories and 11 grams of sugar, of which 10 grams are classified as added sugars.³⁷

Upgrading to a Large (32 fl oz) increases the totals to 120 calories and 16 grams of sugar.³⁸

Since the base cold brew is sugar-free, it is clear that the Sweet Cold Foam is the primary source of the drink’s sweetness and a significant contributor to its calorie count.

Dunkin’ has also brought their foam to the retail market with the “Dunkin’ Extra Extra Cold Foam Coffee Topper,” sold in a pressurized can.

The ingredient list is forthright: skim milk, cane sugar, and cream are the top three ingredients.⁴⁰

The nutrition label provides precise data for the home user: a 2-tablespoon (15g) serving contains 30 calories and 5 grams of total sugars, with 4 of those grams being added sugars.⁴⁰

This product perfectly encapsulates the commercial cold foam philosophy: it is designed and marketed as a sweet and creamy product from the ground up.

The operational models of these coffee giants are built on a foundation of speed, efficiency, and consistency.

To serve millions of customers daily across thousands of locations, making complex toppings from scratch for each individual order is simply not feasible.

The logical solution is to create large, pre-batched mixtures, like Starbucks’ Vanilla Sweet Cream or Dunkin’s Sweet Cold Foam base.¹⁷

This ensures that a drink made in one city tastes identical to one made a thousand miles away.

However, this operational efficiency comes at a cost to the consumer: control.

Because the base product is already formulated with a set, often high, level of sugar, true customization is limited.

A customer can easily request

more flavor and more sugar, but they cannot reduce the sweetness of the foundational foam itself.

This creates a fundamental disconnect between the consumer’s perception of receiving a personalized, handcrafted beverage and the operational reality of a highly standardized, pre-sweetened product.

Table 2: Commercial Cold Foam at a Glance (Starbucks vs. Dunkin’)

Offering	Primary Ingredients	Advertised Description	Sugar per Standard Serving (Grande Drink)	Key Takeaway
Starbucks “Cold Foam”	Nonfat Milk, Vanilla Syrup 10	“Frothed, chilled milk”	~7g (in a Venti Cold Brew) 25	Even the most basic foam option is sweetened.
Starbucks “Vanilla Sweet Cream Cold Foam”	Heavy Cream, 2% Milk, Vanilla Syrup 26	“House-made vanilla sweet cream” 1	14g (in a Grande VSCCB) 1	A rich, cream-based topping with significant sugar content.
Starbucks “Salted Caramel Cream Cold Foam”	Vanilla Sweet Cream Base, Caramel Syrup, Salt 33	“Salted, rich cold foam” 36	26g (in a Grande SCCCB) 33	Flavored foams are built on the sweet cream base, adding more sugar.
Dunkin’ “Sweet Cold Foam”	Skim Milk, Sugar, Cream, Natural Flavors 17	“Sweet Cold Foam”	~12g (in a Medium Cold Brew) 44	The name is direct; sugar is a primary ingredient.
Dunkin’ Retail “Extra Extra Cold Foam”	Skim Milk, Cane Sugar, Cream 40	“Extra-creamy and extra-sweet foam topper” 41	4g added sugar per 15g serving 40	The at-home version confirms the product’s identity as a sweet creamer.

Section 5: The Home Barista’s Guide to Perfect Cold Foam

The revelation that commercial cold foam is a pre-sweetened, standardized product does not mark the end of the story.

Instead, it signals a shift in power from the corporate coffeehouse to the home kitchen.

Armed with a little knowledge and a few simple tools, anyone can move from being a passive consumer to an active creator, crafting the perfect cold foam tailored precisely to their own taste and dietary preferences.

Subsection 5.1: Your Toolkit for Foam

Achieving café-quality foam at home does not require expensive, specialized equipment.

The most highly recommended and accessible tool is a small, handheld milk frother, often available for under $20.³

This simple wand is incredibly effective at incorporating air and creating a thick, creamy foam in seconds.

However, several other common kitchen tools can be used with great success.

A French press can be repurposed by adding the milk mixture and plunging the lid repeatedly to aerate it.⁶

An immersion blender (or “stick blender”) works similarly to a handheld frother, albeit on a larger scale.⁷

In a pinch, even a simple mason jar with a tight-fitting lid can be used; a few moments of vigorous shaking is enough to create a surprisingly decent foam.⁷

Subsection 5.2: Mastering the Basics: The Unsweetened Foundation

To prove that sugar is not structurally necessary, the first step is to master the unsweetened base.

This provides a clean canvas upon which all other flavors can be built.

• Basic Unsweetened Cold Foam Recipe:

1. Pour approximately 2 ounces (1/4 cup) of very cold skim milk into a glass or frothing pitcher.³
2. Submerge the tip of a handheld milk frother just below the surface of the milk.
3. Froth for 15-20 seconds, moving the frother in an up-and-down motion to incorporate air, until the milk has thickened and stabilized into a dense foam.³
4. Spoon immediately over your favorite cold brew or iced coffee.

Subsection 5.3: The Indulgent Path: Replicating Café-Quality Sweet Cream

For those who love the rich, sweet flavor of a coffee shop foam, recreating it at home offers full control over the ingredients.

The most popular “dupe” recipe for Starbucks’ Vanilla Sweet Cream Cold Foam follows a simple ratio.

• The “1-2-3” Sweet Cream Recipe ¹⁰:

1. In a small measuring cup or jar, combine 1 tablespoon of vanilla syrup, 2 tablespoons of 2% milk, and 3 tablespoons of heavy whipping cream. A pinch of salt can also be added to enhance the flavors.⁸
2. Froth the mixture for at least 60 seconds, or until it has thickened to a consistency that is rich and creamy but still pourable.⁸ Be careful not to over-whip, as it can turn into stiff whipped cream.⁹
3. Pour over your cold coffee and enjoy the homemade luxury.

To gain even more control, one can easily make the vanilla syrup from scratch.

Simply combine equal parts sugar and water (e.g., 3 tablespoons of each) with a splash of vanilla extract (e.g., 1/8 teaspoon) in a jar and shake until the sugar is completely dissolved.⁶

Subsection 5.4: The Flavor Frontier: Beyond Vanilla

Once the basic sweet cream recipe is mastered, the possibilities for customization are nearly endless.

By treating the milk and cream mixture as a base, one can introduce a wide variety of flavors simply by swapping the vanilla syrup for other ingredients.²

• Caramel Cold Foam: Substitute caramel syrup for the vanilla syrup in the base recipe.²
• Chocolate Cold Foam: Add 1-2 teaspoons of chocolate malt powder or unsweetened cocoa powder to the base mixture before frothing.³⁴
• Pumpkin Spice Cold Foam: Add 2 tablespoons of pumpkin puree and 1 teaspoon of pumpkin pie spice to the base ingredients.²
• Matcha Cold Foam: Sift in 1 teaspoon of matcha powder before frothing for a vibrant and earthy topping.²
• Marshmallow Cold Foam: Mix in 2 tablespoons of marshmallow fluff or sauce for a sweet, nostalgic twist.²

Section 6: The Conscious Consumer: Crafting Low-Sugar and Dairy-Free Cold Foam

For the coffee lover seeking to align their daily ritual with specific health goals, the home kitchen becomes a laboratory for innovation.

By understanding the principles of foam creation and flavor, it is entirely possible to craft delicious cold foam toppings that are low in sugar, free of dairy, or both.

Subsection 6.1: Sweetness Without the Guilt: Low- and No-Sugar Recipes

Creating a flavorful foam does not have to mean loading it with sugar.

There are numerous ways to add complexity and perceived sweetness without relying on traditional syrups.

The most straightforward method is to leverage the power of extracts and spices.

A few drops of high-quality vanilla or almond extract can impart a sweet, aromatic flavor with zero added calories.⁴

A sprinkle of cinnamon or nutmeg into the milk before frothing adds warmth and spice that can trick the palate into perceiving sweetness where there is none.⁴

For those who still desire a sweeter taste, a world of alternatives exists.

Natural sweeteners like maple syrup or honey can be used, though they should be used sparingly as they still contain calories and sugar.⁴

For a zero-calorie option, liquid or powdered sweeteners like stevia and monk fruit are highly effective.⁴

Additionally, a wide variety of commercially available sugar-free syrups, such as those from brands like Torani or Jordan’s Skinny Syrups, can replicate the café experience without the sugar load.⁵⁰

• “Guilt-Free” Vanilla Cold Foam Recipe ⁵⁰:

1. Combine 1/8 cup of unsweetened almond milk, 1 tablespoon of sugar-free vanilla coffee creamer, 1/8 teaspoon of vanilla extract, and 1 packet of a zero-calorie sweetener like Splenda or stevia in a glass.
2. Froth the mixture until it has nearly tripled in volume.
3. Pour over cold brew coffee that has been sweetened to taste with a sugar-free syrup.

Subsection 6.2: Breaking the Dairy Barrier: A Guide to Plant-Based Foams

Creating a successful dairy-free cold foam hinges on one key principle: protein is paramount.¹¹

When choosing a plant-based milk, checking the nutrition label for protein content is the most important step.

Based on extensive testing, a clear hierarchy of dairy-free options emerges:

• For a Light and Airy Foam: High-protein soy milk, containing at least 8 grams of protein per serving, is the top performer. It whips into a dense, stable foam that closely mimics the texture of frothed skim milk.¹¹
• For a Rich and Creamy Foam: The best option is the hardened cream scooped from the top of a can of chilled, full-fat coconut milk. This creates an incredibly rich and decadent topping, though it is closer in texture to whipped cream than a light foam. It is important to use a reputable brand, as some contain more water and will not whip properly.¹³
• For a Creamy Middle Ground: Barista-edition oat milks are an excellent choice. They are specifically formulated with enzymes and stabilizers to froth well, resulting in a creamy, dairy-like texture and a pleasant, subtle sweetness.⁴
• Go-To Dairy-Free Sweet Cream Recipe ¹⁴:

1. Chill a can of full-fat coconut milk in the refrigerator for at least one hour.
2. Carefully open the can and scoop out 1/4 cup of the hardened coconut cream from the top, leaving the watery liquid behind.
3. In a bowl, combine the coconut cream with 2 tablespoons of cold, unsweetened oat milk, 1/2 teaspoon of vanilla extract, and 1/2 teaspoon of maple syrup (or other sweetener, to taste).
4. Using a frother, whisk, or blender, whip the mixture for 45-60 seconds until it becomes light, fluffy, and airy.
5. Pour immediately over iced coffee.

Table 3: The Home Barista’s Sweetener & Flavor Guide

Sweetener / Flavoring	Flavor Profile	Sweetness Level	Calorie/Sugar Impact	Pro Tip
Cane Sugar / Simple Syrup	Neutral, clean sweetness	High	High in calories and sugar 6	The standard for replicating classic café recipes.
Maple Syrup	Rich, earthy sweetness	High	High in calories and sugar; contains some minerals 4	Adds a distinct, warm flavor. A little goes a long way.
Honey	Floral, rich sweetness	High	High in calories and sugar; may have antioxidant properties 4	Best for pairing with spiced or earthy coffee notes.
Stevia / Monk Fruit	Intense sweetness, may have aftertaste	Very High	Zero calories, zero sugar 4	Use very sparingly; start with a few drops or a tiny pinch.
Sugar-Free Syrups	Varies (Vanilla, Caramel, etc.)	High	Zero calories, zero sugar 50	An easy way to get specific flavors without sugar.
Vanilla / Almond Extract	Aromatic, adds perceived sweetness	None	Zero calories, zero sugar 4	Adds depth and complexity without actual sweetness.
Cinnamon / Nutmeg	Warm, spicy	None	Zero calories, zero sugar 4	A sprinkle before frothing enhances the overall flavor.

Section 7: Conclusion: Your Coffee, Your Choice

The journey into the heart of the cold foam phenomenon leads to an unequivocal conclusion.

To answer the initial question: yes, the cold foam you purchase from a major coffee chain almost certainly contains a significant amount of sugar.

In most commercial applications, it is not merely frothed milk; it is a meticulously engineered, sweet, dessert-like topping.

The standard recipes from industry leaders like Starbucks and Dunkin’ are built upon a foundation of sugar-infused syrups and pre-batched sweet creams, designed to deliver a consistent, palatable, and widely appealing product.

Yet, this revelation is not a cause for dismay.

Instead, it is a call to empowerment.

The story of cold foam does not end at the coffee shop counter.

The true power resides in the hands of the home barista, who, armed with an understanding of the simple science and ingredients involved, can transcend the role of passive consumer and become an active creator.

The exploration of cold foam’s sweet secret illuminates a broader truth about our modern food culture—the constant negotiation between convenience, indulgence, and health.

The beauty of this knowledge is that it equips you to navigate that landscape with confidence and intention.

By mastering the techniques in your own kitchen, you gain ultimate control.

The perfect cup of coffee, crowned with the perfect foam—be it a decadent, sugary replica of a café favorite, a guilt-free, low-calorie froth, or a rich, dairy-free creation—is now yours to command.

The choice is entirely yours, and that, ultimately, is the sweetest thing of all.

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