photo courtesy of Starbucks
For decades, steamed and frothed milk has been used to top drinks such as mochas, lattes and cappuccinos. It wasn’t until 2018 when Starbucks introduced the new concept of frothing cold milk instead of hot milk. Cold foam simulates the frothy topping of steamed milk and works well when poured over cold coffee drinks.
It’s easy to think that a full fat milk would create the richest and creamiest cold foam; however, skim milk is the best to use. Due to skim milk’s higher percentage of protein, and because it’s not weighed down by extra fat or cream, skim milk makes the thickest and most stable cold foam. While the results won’t be identical, if plant-based milks are preferred, it’s best to use oat or soy milk. For an extra depth of flavor, vanilla simple syrup, matcha tea powder, pumpkin spice, almond or maple extract, and even a spoonful of fruit purée can be added to the milk.
To make cold foam, simply combine milk with any extra flavoring and froth with a milk frother or French press, infusing the milk with air. For skim milk, froth for 15 to 20 seconds—or 2 to 3 minutes for a dairy-free alternative—until consistently foamy. Lastly, spoon cold foam over the beverage, and if desired, sprinkle with cinnamon or nutmeg.
Cold foam sits atop a beverage as a light, sweet layer or crema that gently settles in when sipped. Compared to whipped cream, cold foam is less heavy with more air. Cold foam creates a perfect and light texture to put atop any cold coffee or tea beverage, with only a handful of extra calories added.
