Make a blackberry syrup: Combine blackberries, sugar and water in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Let simmer for 2 to 3 minutes. Remove from the heat, strain out any seeds or solids, and transfer to a resealable container. Refrigerate until well chilled.
Make a blackberry cold foam: Measure out 2 ounces of the blackberry syrup; refrigerate any remaining syrup for another use. In a blender (or using a milk frother), combine the chilled heavy cream, the 2 ounces of blackberry syrup and the vanilla and blend until just fluffy.
Place the jam in the bottom of a large glass; fill the glass with ice. Pour the blackberry cold foam over the ice, leaving enough room for the coffee. Pour the chilled coffee over the blackberry foam.
The blackberry cold foam can be mixed ahead of time, without frothing, but will need to be blended and or frothed before serving.
Make a blackberry syrup: Combine blackberries, sugar and water in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Let simmer for 2 to 3 minutes. Remove from the heat, strain out any seeds or solids, and transfer to a resealable container. Refrigerate until well chilled.
Make a blackberry cold foam: Measure out 2 ounces of the blackberry syrup; refrigerate any remaining syrup for another use. In a blender (or using a milk frother), combine the chilled heavy cream, the 2 ounces of blackberry syrup and the vanilla and blend until just fluffy.
Place the jam in the bottom of a large glass; fill the glass with ice. Pour the blackberry cold foam over the ice, leaving enough room for the coffee. Pour the chilled coffee over the blackberry foam.
The blackberry cold foam can be mixed ahead of time, without frothing, but will need to be blended and or frothed before serving.
