Quick answer: almost every flavored cold foam starts from the same base: 3 tablespoons cold heavy cream, 2 tablespoons cold 2% milk and 1 tablespoon syrup, frothed until thick but pourable. Swap the syrup or whisk in a spoonful of flavoring before frothing. Each recipe below makes enough for 1-2 drinks.
The base
- 3 tbsp cold heavy cream
- 2 tbsp cold 2% milk
- 1 tbsp vanilla syrup (or the flavoring below)
Froth for 20-30 seconds until thick but pourable; see how to make cold foam for frother, jar, French press and blender methods.
12 flavors
| Flavor | Add to the base (in place of or with the syrup) |
|---|---|
| Vanilla | 1 tbsp vanilla syrup, or 2 tsp sugar and ¼ tsp vanilla extract |
| Salted caramel | 1 tbsp caramel sauce and a pinch of sea salt |
| Brown sugar | 1 tbsp brown sugar syrup and a pinch of cinnamon |
| Chocolate | 1 tbsp chocolate syrup, or 2 tsp cocoa whisked with 2 tsp sugar |
| Matcha | ½ tsp matcha powder, sifted, and 1 tbsp vanilla syrup |
| Cookie butter | 1 tbsp cookie butter spread, warmed slightly so it blends, and 1 tsp syrup |
| Banana | 1 tbsp banana syrup, or 1 tbsp very ripe mashed banana, strained |
| Pistachio | 1 tbsp pistachio syrup, or 2 tsp smooth pistachio cream |
| Strawberry | 1 tbsp strawberry syrup or strained strawberry purée |
| Lavender | 1 tbsp lavender syrup |
| Cinnamon | 1 tbsp vanilla syrup and ¼ tsp ground cinnamon |
| Pumpkin | See pumpkin cream cold foam |
Tips for flavored foam
- Whisk thick add-ins (caramel, cookie butter, nut creams, purées) into the milk first so they dissolve.
- Sift powders such as matcha and cocoa to avoid lumps.
- Keep everything cold, and froth just before serving.
- Salt sharpens sweet flavors: a small pinch is enough.
Non-dairy cold foam
Barista-style oat milk froths best among plant milks. For a richer foam, mix 2 tablespoons of coconut cream with 3 tablespoons of oat or soy milk and a tablespoon of syrup. More on plant-based options: dairy-free whipped cream.
For a café or a crowd
Mix the base in bulk, keep it chilled and froth to order. Smooth, strained bases also work in a whipped cream dispenser, which gives the same texture on every drink. For sweet and salty toppings see cheese foam; for a higher-protein version see protein cold foam.
More toppings: whipped cream for coffee and whipped cream dispenser recipes.
Frequently asked questions
What is the best base for flavored cold foam?
A sweet cream base of 3 tablespoons heavy cream, 2 tablespoons milk and 1 tablespoon syrup froths thick and pours well. Skim milk alone makes a lighter, airier foam.
Can I use coffee syrups to flavor cold foam?
Yes. Swap the vanilla syrup for any flavored syrup, about 1 tablespoon per serving.
How do I make non-dairy cold foam?
Use a barista-style oat milk, or a mix of coconut cream and plant milk. Regular almond and rice milks make thin foam.
Why is my flavored cold foam runny?
Too much liquid flavoring or warm ingredients. Keep the base cold and keep add-ins to about a tablespoon per serving.
