How to make cold foam isn’t complicated—when you understand the right milk, temperature, and aeration method. In this friendly, expert-backed guide, you’ll learn a reliable cold foam recipe you can customize into Starbucks cold foam, vanilla sweet cream cold foam, or even non-dairy cold foam with oat or almond milk. The result: a smooth, cloud-like topping that turns cold brew, iced coffee, or an iced latte into a cafe-level treat.
What Is Cold Foam?
Cold foam is chilled, aerated milk that transforms into a silky, spoonable topping—designed to sit on top of cold drinks and melt slowly into each sip. Unlike hot latte foam, it’s made without heat, which keeps flavors clean and the texture delicate, fine, and meringue-like—often called microfoam.
◉Not whipped cream: it is lighter, less sweet, and more sippable.
◉Made with milk alone or milk plus cream for extra richness.
◉Works beautifully on cold brew, nitro cold brew, iced coffee, iced matcha, and iced lattes.
Ingredients You’ll Need
Base ingredients are simple, and you can tailor them to dietary preferences or flavor goals.
Core
Milk: dairy (skim, 2%, whole) or plant-based (oat, soy, almond). See the milk comparison below.
Sweetener (optional): simple syrup, maple syrup, honey, agave, or sugar-free syrups for a keto cold foam.
Flavor (optional): vanilla extract, vanilla bean paste, caramel, hazelnut, pumpkin spice, cocoa, cinnamon.
Pinch of salt (optional): enhances sweetness and rounds flavors.
For the drink
Prepare your iced base separately and finish with foam:
◉Cold brew or iced coffee
◉Nitro cold brew
◉Iced latte or iced americano
◉Iced matcha or iced chai
Tip: Keep milk very cold (36–40°F / 2–4°C). Colder milk traps air more efficiently and produces a finer, longer-lasting foam.
Best Milk for Cold Foam
Dairy milk generally foams best because of its protein structure. That said, modern barista-style plant milks can produce impressive results for non-dairy cold foam.
| Milk type | Foam stability | Creaminess | Flavor | Best for |
|---|---|---|---|---|
| Skim | High volume, lighter structure | Light | Neutral | Big, airy foam; lower calories |
| 2% | Balanced and reliable | Medium | Neutral | Everyday, stable foam |
| Whole | Good stability | High | Slightly sweet | Cafe-style richness |
| Half & half / splash of cream | Very stable | Very high | Rich | “Vanilla sweet cream cold foam” vibe |
| Oat milk (barista) | Medium–good | Medium | Mildly sweet | Oat milk cold foam, plant-based favorite |
| Soy milk (barista) | Medium | Medium | Neutral | Vegan, stable option |
| Almond milk (barista) | Medium–low | Light | Nutty | Almond milk cold foam, low-cal |
Tools for Making Cold Foam at Home
You can get excellent results with common kitchen gear. No specialty machine required.
◉Handheld frother: Quick, reliable, and inexpensive.
◉French press cold foam: Pump the plunger ~15–30 seconds for thick foam.
◉Blender bottle / jar method: Shake vigorously 30–60 seconds.
◉High-speed blender: Pulse briefly to avoid over-aeration.
If you’re wondering how to make cold foam without a frother, the French press or jar methods are your best bets.
How to Make Cold Foam: Step-by-Step Guide
Follow these steps for a consistent, cafe-quality result every time.
Base Formula
For one 16 oz iced drink Combine 1/4–1/3 cup (60–80 ml) cold milk with 1–2 teaspoons syrup (optional) and a tiny pinch of salt (optional). Chill the mixture 5–10 minutes if possible.
Method A: Handheld Frother
Pour the cold milk mixture into a tall cup. Submerge the frother head slightly and run it at a low-to-medium speed, moving in small circles, until the foam is glossy and thick with fine bubbles. Total time: ~20–40 seconds.
Method B: French Press
Add the milk mixture to the press (no more than one-third full). Pump the plunger up and down steadily for 15–30 seconds until the volume expands and texture looks shiny and thick. Tap the base to break big bubbles.
Method C: Jar/Blender Bottle
Fill a clean jar or blender bottle no more than halfway. Shake hard for 30–60 seconds. Rest 10 seconds to let large bubbles settle, then pour or spoon.
Target texture: glossy, thick, and spoonable microfoam that floats on your drink and slowly cascades down.
“Great cold foam is about cold milk, controlled aeration, and stopping at glossy peaks—not dry, chunky foam.”
How to Make Flavored Cold Foam
Flavors should complement, not overpower. Stir flavorings into the milk before aeration for even distribution.
Vanilla Sweet Cream Cold Foam
Mix 2 tbsp 2% or whole milk with 1–2 tbsp half-and-half, 1–2 tsp vanilla syrup (or simple syrup + vanilla extract), then froth. This mimics popular Starbucks cold foam style.
Caramel or Hazelnut
Add 1–2 tsp flavored syrup to the milk, then froth. Top an iced latte or cold brew for a dessert-like finish.
Mocha or Cocoa
Whisk 1 tsp cocoa powder with 1 tsp syrup into the milk. Sift cocoa first to avoid clumps.
Pumpkin Spice
Stir in 1–2 tsp pumpkin spice syrup or a mixture of maple syrup + pumpkin spice. Ideal for fall cold brew.
Vegan & Keto Options
For vegan cold foam, use barista oat or soy and sweeten with maple or agave. For keto cold foam, use 2% or whole milk plus sugar-free syrup—or unsweetened almond/soy with low-carb sweeteners.
Best Drinks to Pair with Cold Foam
Cold foam adds creamy texture and subtle sweetness to many iced drinks.
◉Cold brew: The gold standard pairing.
◉Nitro cold brew: Ultra-smooth, cascading effect.
◉Iced latte: Balances espresso bite with creamy cap.
◉Iced americano: Light body + silky foam contrast.
◉Iced matcha or chai: Floral/spiced flavors shine.
Tips for Perfect Cold Foam Every Time
These practical adjustments solve the most common issues people search for when learning how to make cold foam.
Start cold: Milk should be near fridge-cold. Chill your vessel 5–10 minutes.
Don’t overfill: Aeration works best with headroom. Fill vessels 1/3–1/2.
Stop at glossy: When foam looks shiny and cohesive, stop to prevent large, dry bubbles.
Stabilize gently: A tiny pinch of salt or a teaspoon of syrup can help cohesion without making it heavy.
Pour smart: Spoon a little foam first to create a raft, then pour the rest to float it.
For extra richness: Add a splash of cream for a vanilla sweet cream cold foam texture.
Plant milks: Choose barista versions; they include proteins that improve foam stability.
Cold Foam Variations & Customizations
Use these ideas to tailor mouthfeel, flavor, and sweetness while keeping the foam light and sippable.
Texture Tweaks
◉Lighter foam: Use skim or almond; froth a little longer for volume.
◉Creamier foam: Use whole milk or add 1–2 tbsp half-and-half.
◉Ultra-fine bubbles: Froth at lower speed and stop as soon as it turns glossy.
Flavor Families
◉Classic sweet: Vanilla, caramel, brown sugar, honey.
◉Chocolatey: Cocoa, mocha, chocolate malt.
◉Spiced: Pumpkin spice, cinnamon, chai spice, cardamom.
◉Floral/fruit: Lavender, orange zest, toasted coconut.
Dietary Paths
◉Vegan cold foam: Oat or soy barista milk + maple or agave.
◉Keto cold foam: Whole milk + sugar-free vanilla syrup; or unsweetened almond + keto sweetener.
Conclusion
Mastering how to make cold foam comes down to three pillars: cold milk, controlled aeration, and stopping at glossy microfoam. With the right milk—dairy or plant-based—and a simple tool like a frother or French press, you’ll get a stable, silky topping that elevates any iced drink. From classic Starbucks cold foam to indulgent vanilla sweet cream cold foam, or a light oat milk cold foam, you now have everything to create a cafe-quality experience at home.