Yeah someone actually ordered one on my shift earlier! It gets shots, like a splash of milk, ice, and the rest is the regular nonfat cold foam. It's mostly foam, just like a hot cappuccino would be

Pour the shots, put ice in, then pour the milk over the ice to the top line. For the cold foam, nonfat milk to the 100 ml line in the cold foam blender and blend on setting 4. Pour it on top and cap it with a nitro lid.

It’s not an official menu item anymore but people can still order it. I like making iced cappuccinos better than hot ones tbh

History lesson from an old lady: the original iced cappuccino (I believe was made because it was easier to say you could get all our drinks iced or hot) it was an iced latte with a dollop of hot foam … yup dumb ….
Then they decided to do a bunch of foam drinks …. It was shots on iced with milk to the first indent notch and the original plain non fat cold foam (no vanilla) …. This lasted about 6 months it was an actual menu item …. But when corporate realized that we were all frustrated trying to ask each customer if they wanted the original iced Capp or the new cold foam one it created chaos ….. so they eventually switched to just the one but it was still an issue because people had no idea that the other was “dropped” …. At this point I just make them one and if it’s wrong I make the other…. 😕

I was told it was just espresso shots, ice, and plain nonfat cold foam to the top. Like a hot cappuccino, unless they ask for syrups and/or milk, it’s just the shots and foam.

So my old SM who’s been with the company for close to 15 years told me the history behind this is that it was a promotional item several years ago (before my time, or anyone I know who’s been with bux less than 5-6 years). It was originally made by making a boatload of foam in one of the steaming pitchers (back when they used to make what I can only describe as bulk batches of steamed milk, it was more nuanced than that, but without going into excessive detail is the best way I can describe the process) and then scooping the foam with a bar spoon onto the top of what was basically a specifically-portioned half full iced latte. It was some promotion like the Tie Dye frap that lasted a very short time (a few weeks or so) and was never a true menu item.

That being said, the best way I have found to replicate it is to make an iced latte, filling the milk only to the second line, ice to the 3rd line, and then topping it with cold foam (regular cold foam, which is 150ml nonfat with 2 pumps vanilla, not VSCCF).

Most of the time we just tell people it was a promo item from a few years back that we no longer have, but we can make something LIKE it.

That's how I was taught to make it the other day. Made my first one in the almost 2 years I've been working.. just a latte with unsweetened foam on top made with nonfat.

Normal espresso shots (standard amounts), milk to the second line, ice to the top line, fill the rest with non fat cold foam.