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Cold Foam

A quick, creamy, coffee-shop style cold foam that tops iced coffees and other chilled drinks with a velvety layer in just two minutes.
Print Recipe
Prep Time 2 minutes
Total Time 2 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1/4 cup cold milk nonfat or 2%
  • 1/4 teaspoon vanilla extract
  • 1 to 2 teaspoons sweetener of choice sugar, honey, or sugar-free alternative
  • 2 tablespoons heavy cream for vanilla sweet cream version, optional
  • 2 tablespoons milk nonfat or 2%, for vanilla sweet cream version, optional
  • 1 tablespoon vanilla syrup for vanilla sweet cream version, optional

Method
 

  1. Ensure all ingredients and equipment are well-chilled for maximum foam stability.
  2. Pour 1/4 cup cold milk into a tall, narrow container or jar.
  3. Add 1/4 teaspoon vanilla extract and 1 to 2 teaspoons sweetener; stir briefly until the sweetener begins to dissolve.
  4. Insert the handheld milk frother so the whisk head is fully submerged, tilting the container slightly for better aeration.
  5. Froth for 30–45 seconds, moving the frother up and down gently, until the volume roughly doubles and soft peaks form.
  6. Stop frothing and let the foam rest for 15–20 seconds to stabilize.
  7. Spoon or gently pour the finished cold foam over iced coffee or any cold beverage and serve immediately.
  8. Vanilla Sweet Cream Cold Foam (optional): combine 2 tablespoons heavy cream, 2 tablespoons milk, and 1 tablespoon vanilla syrup, then froth following the same steps above.

Notes

Nonfat milk produces the fluffiest, most stable foam due to its higher protein content. Use a French press plunger or shake vigorously in a sealed jar if a handheld frother is unavailable. Prepare foam just before serving, as it begins to deflate within minutes.