Cannoli Cream Cold Foam

For a while, I had been hesitant to add any kind of cold foam to our menu. I am always trying to concoct unique and interesting specialty drinks, yet despite cold foam being requested often enough, my standard response is to avoid chasing Starbucks style trends. Cold foam seemed to fit into that category to me.

I did keep seeing cafe owners online make interesting ones though. Of these, cream cheese kept making an appearance as a primary ingredient. (I do love some cream cheese frosting.)

Now my mother and I used to run a cannoli stand at the Philadelphia Christmas market at Dilworth Park, Cannoli Cafe. We used to make hundreds of pounds of cannoli cream each winter, right in the coffee shop. So, we know a thing or two about cannolis.

Serendipitously, I was walking through the store holding a tub of ricotta when a customer started asking the counter person if we had cold foam for their iced latte. In that moment I asked myself if cold foam could be made from cream cheese, why not other cheeses?

Thus, began days of experimenting with different combinations of ricotta, mascarpone, and other cheeses until we got it just right.