Cloud coffee is the only way to drink your caffeine this summer – we try three different flavours ☁️

Name: Cloud coffee is the only way to drink your caffeine this summer – we try three different flavours ☁️
Prep time: 10 min
Total time: 10 min
Yield: 3
Ingredients: 3 tbsp. double cream; 1 1/2 tsp. tahini; 1 tsp. runny honey, plus more to garnish; Ice; 200 mL Iced coffee, we used Rude Health; Sesame seeds, to garnish; 3 tbsp. double cream; 1 tbsp. rhubarb syrup, we used Monin; 1 tsp. matcha powder; 200 mL milk of your choice; Ice; 3 tbsp. double cream; 1 tbsp. cold brew; 200 mL coconut water; 1 tsp. sugar syrup, we used Monin; Ice

From rhubarb matcha to tahini honey, find out how to get the viral trend at home

By Grace EvansPublished: 02 May 2025

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You may have seen this trend popping off on your socials and wondered what was going on?! We had to give it a go ourselves!

Flavoured cream is whipped to pillowy, cloudy consistency and then poured over any chilled drink of your choice. We particularly love it on top of sweetened coconut water, matcha and iced coffee.

Spoiler alert...it’s delicious.

For more flavour combinations, see the tip box below.

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Yields:

Prep Time:

10 mins

Total Time:

10 mins

Ingredients

FOR THE TAHINI COFFEE

3 Tbsp.
double cream
1 1/2 tsp.
tahini
1 tsp.
runny honey, plus more to garnish
Ice
200 ml
Iced coffee, we used Rude Health
Sesame seeds, to garnish

FOR THE RHUBARB MATCHA

3 Tbsp.
double cream
1 Tbsp.
rhubarb syrup, we used Monin
1 tsp.
matcha powder
200 ml
milk of your choice
Ice

FOR THE COCONUT COFFEE

3 Tbsp.
double cream
1 Tbsp.
cold brew
200 ml
coconut water
1 tsp.
sugar syrup, we used Monin
Ice

Directions

FOR THE TAHINI COFFEE
1 In a small jug, whisk the cream, tahini and honey to medium peaks.
2 Fill a glass with ice and iced coffee and top with the tahini cloud.
FOR THE RHUBARB MATCHA
1 In a small jug, whisk the cream and rhubarb syrup to medium peaks.
2 Add the matches powder to a glass. Add 1tbsp of the milk and whisk until smooth. Add the rest of the milk and ice, stir.
3 Top with the rhubarb cloud.
FOR THE COCONUT COFFEE
1 In a small jug, whisk the cream and the cold brew to medium peaks.
2 Pour the coconut water and sugar syrup into a glass. Stir. Add the ice.
3 Top with the cold brew cloud.

It’s important to whip your coffee to just medium peaks rather than over whipping, which would split the cream and you won’t achieve the pleasing ‘cloud’.

If you fancy an alcoholic twist to your cloud coffee, then try using coffee liqueur in place of the cold brew in your coconut coffee and add a shot of vodka to your coconut water. Espresso martini-style!

Peanut butter would also be delicious in place of the tahini above. If you don’t have white sesame seeds, then black would also work well!

For more summer drink vibes, we have you covered.