Red Gamma Gulp (Red Velvet) Cold Brew Copycat Recipe
If you’re a coffee drinker and a red velvet fan, the Red Gamma Gulp Cold Brew will be love at first sip. It’s a beautiful red velvet iced coffee topped with sweet cream cheese cold foam.
If you’re lucky enough to be in the parks at the time of this post’s publishing, you can find the Red Gamma Gulp Cold Brew at PYM Test Kitchen in Disney California Adventure Park. Just know that this is a very sweet drink. I’ve heard a lot of people say it tastes more like a dessert than a coffee drink, and I have to agree!
Disneyland Cold Brew Coffees are definitely a treat, but this one is sweeter than most. I swapped out red dye for beet powder, and although mine is still an indulgence, it’s not nearly as sweet as the original. Feel free to add sweetened cold brew to more accurately mimic the theme park version, but I think this is a perfect at-home version!
Ingredients to Make Red Gamma Gulp (Red Velvet) Cold Brew
- Cream Cheese, Softened to Room Temperature
- Powdered Sugar
- Heavy Whipping Cream
- Beet Root Powder
- Cocoa Powder
- Cold Brew Coffee
- Favorite Vanilla or Plain Sweetened Coffee Creamer
- Ice
Tools to Make Red Gamma Gulp (Red Velvet) Cold Brew
- Frother or Small Whisk
- Sieve or Mesh Metal Strainer
- Stand Mixer or Hand Mixer
All About Ingredients to Make Red Gamma Gulp (Red Velvet) Cold Brew
Cold Brew Coffee
Use any cold coffee you like! Use decaf if you prefer, your favorite pre-made or homemade cold brew, or even just iced coffee that isn’t technically cold brew. The first time I recipe-tested this drink, I used regular, brewed coffee that had cooled to room temperature, and it turned out great.
Beet Root Powder
For years, I’ve preferred to avoid fake dyes at home since I know it’s challenging to avoid food dyes at restaurants and on vacation and I like to be more relaxed about foods and drinks while on a trip – especially to a place like the Disneyland Resort which is full of so many fun menu options! The beet root powder works in here because it gives that deep red color, and the recipe only calls for a small amount, so there are enough other, more prominent flavors in the drink to cover the bitterness of the beet.
Cocoa Powder
I happened to have a ‘rouge’ cocoa powder on hand when I made this recipe, but it is not necessary, and I don’t think it really adds much red color. Just use whatever unsweetened cocoa powder you have or typically purchase!
Favorite Vanilla or Plain Sweetened Coffee Creamer
Just like most of the other ingredients needed for this recipe, use your favorite or what you have on hand! My only recommendation is that you opt for plain or vanilla creamer and make sure it’s sweetened.
How to Make Red Gamma Gulp (Red Velvet) Cold Brew
Make sure the cream cheese is room temperature, and make sure the heavy cream is very cold. Place cream cheese in the bowl of a stand mixer fitted with the whisk attachment or in a medium mixing bowl if you are using a hand mixer. Mix the cream cheese until smooth, then add sifted powdered sugar and mix until smooth. Add cold heavy cream and mix on a low speed until incorporated, then increase the speed to medium-high until the mixture becomes a soft whipped cream texture.
If using a stand mixer, get started on the coffee mixture while the cold foam whips. If using a hand mixer, make the coffee after the cold foam is ready.
Place beet root powder and cocoa powder in the bottom of a drinking glass. If you are using a frother to mix, use a tall drinking glass. Add a small amount of coffee and, using a frother or small whisk, mix until the powders blend into the coffee. Add the creamer and mix again, then add ice and remaining coffee.
Top with cold foam and enjoy! If you close your eyes, you can almost hear that ominous music from Avengers Campus!
Red Gamma Gulp (Red Velvet) Cold Brew Copycat Recipe
Ingredients
cold foam:
- 2 ounces cream cheese softened
- 3 TBSP powdered sugar
- 1/3 cup heavy whipping cream
cold brew:
- 1 tsp cocoa powder
- 1 tsp beet root powder
- 1 cup cold brew coffee
- 3 TBSP coffee creamer sweetened plain or vanilla
- ice
Instructions
- Make sure the cream cheese is room temperature, and make sure the heavy cream is very cold. Place cream cheese in the bowl of a stand mixer fitted with the whisk attachment or in a medium mixing bowl if you are using a hand mixer.
- Mix the cream cheese until smooth, then add sifted powdered sugar and mix until smooth.
- Add cold heavy cream and mix on a low speed until incorporated, then increase the speed to medium-high until the mixture becomes a soft whipped cream texture.
- If using a stand mixer, get started on the coffee mixture while the cold foam whips. If using a hand mixer, make the coffee after the cold foam is ready.
- Place beet root powder and cocoa powder in the bottom of a drinking glass. If you are using a frother to mix, use a tall drinking glass. Add a small amount of coffee and, using a frother or small whisk, mix until the powders blend into the coffee.
- Add creamer and mix again, then add ice and remaining coffee.
- Top with cold foam and enjoy!
