What Makes Cold Foam Different

Cold foam is whipped cold milk that is thick and fluffy but still pourable — somewhere between regular milk and whipped cream in texture. Unlike steam-frothed milk, cold foam sits on top of iced drinks without sinking, slowly blending as you drink. It is made from cold milk (not heated) frothed at high speed.

Basic Cold Foam Recipe

  • 3 tablespoons (45ml) cold full-fat or 2% milk
  • 1 tablespoon (15ml) cold heavy cream
  • Sweetener: 1 teaspoon vanilla syrup, powdered sugar, or liquid stevia (optional)
  1. 1

    Combine milk and cream in a small jar or blender cup

    The ratio of milk to cream affects the texture. More cream produces a thicker, richer foam. More milk produces a lighter foam. All milk works but is harder to get thick without cream.

  2. 2

    Froth on high for 30–60 seconds

    Handheld frother (best): Hold near the surface first to incorporate air, then move around for 30–60 seconds until thick and doubled in volume. Small blender: Blend on high for 30 seconds. French press: Pump the plunger vigorously 20–30 times. Jar with lid: Shake very vigorously for 60 seconds. Add sweetener and mix briefly.

  3. 3

    Spoon over your cold drink

    Spoon the cold foam gently over an iced coffee, cold brew, or iced matcha. Use the back of a spoon to guide it. It should sit on top and not immediately sink. Dust with cinnamon, cocoa or sugar if desired.

Flavour Variations

  • Vanilla sweet cream: Add 1 tsp vanilla extract + 1 tsp sugar syrup — the classic Starbucks-style cold foam
  • Brown sugar cinnamon: Add 1 tsp brown sugar syrup + a pinch of cinnamon
  • Salted caramel: Add 1 tsp caramel sauce + a tiny pinch of salt
  • Matcha: Whisk 1/4 tsp matcha powder into the milk before frothing

Frequently Asked Questions

Yes, but results vary by brand. Barista oat milk (Oatly Barista, Minor Figures, Califia Farms Barista Blend) froths well because it contains added oils and stabilisers that help foam form. Regular oat milk produces inconsistent results. Non-dairy cold foam works best with barista-specific versions. Adding a small amount of cream or a teaspoon of coconut cream helps stabilise oat milk foam.
Not enough fat content or not frothed long enough. Try: increasing the cream ratio (more cream, less milk), ensuring both milk and cream are very cold (cold fat whips better than warm), frothing for longer, or using a more powerful frother. Full-fat milk and heavy cream produce the most consistent results. The mixture should visibly double in volume when done correctly.