What Is Cold Foam?

Cold foam is frothed cold milk that floats on top of iced coffee drinks — popularised by Starbucks. Unlike hot foam, it is dense, creamy and stays cold. The secret is using a handheld frother on cold milk rather than steaming it.

Basic Cold Foam

  1. 1

    Choose your milk

    Whole milk (full-fat): richest, creamiest foam with the best hold. Semi-skimmed (2%): lighter foam, good flavour. Skim milk: foams most voluminously but is the least rich. Oat milk: froths surprisingly well and has a pleasant natural sweetness — a great dairy-free option. Almond and soy milk are less consistent for cold foam.

  2. 2

    Pour cold milk into a tall jug or jar

    Use about 3 tablespoons (45ml) of cold milk per drink. A tall container prevents the foam from flying out. Milk straight from the fridge is essential — warm milk does not create cold foam properly.

  3. 3

    Froth with a handheld frother for 20–30 seconds

    Submerge the frother and run it continuously, moving up and down through the milk. After about 20–30 seconds the milk triples in volume and becomes thick and creamy. A good handheld frother costs $10–20 and is the only tool you need.

  4. 4

    Spoon over your iced coffee

    Pour your iced coffee into a glass first. Use a spoon to guide the foam onto the top — pour over the back of a spoon to help it sit on top rather than sinking in.

Flavoured cold foam variationsVanilla: add 1/2 tsp vanilla extract and a pinch of sugar before frothing. Brown sugar cinnamon: dissolve 1 tsp brown sugar + pinch of cinnamon in the milk before frothing. Caramel: add a teaspoon of caramel sauce. Matcha: whisk 1/2 tsp matcha into the milk before frothing.

No Frother? Use a Blender or Jar

Blender: add cold milk and blend on high for 30–45 seconds until foamy. Jar: add cold milk to a mason jar, seal tightly and shake vigorously for 30–45 seconds. Results are less refined but work in a pinch.

Frequently Asked Questions

The foam needs to be thick enough — froth longer and make sure the milk is fully cold. Also, pour the foam slowly over the back of a spoon rather than dumping it in. Adding a pinch of xanthan gum (a tiny amount — 1/8 tsp per cup of milk) before frothing creates foam that holds much longer, similar to commercial cold foam.
Yes — a jar with a tight lid shaken vigorously for 45 seconds, a blender on high for 30 seconds, or a French press (pour cold milk in, pump the plunger rapidly 20–30 times) all create cold foam. The handheld frother gives the most consistent results for the least effort though.