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Cold foam recipe served on top of iced coffee in a tall glass
Jonas Mitchell

Cold Foam

This cold foam recipe is just milk, air, and cold temperature — no espresso machine, no fancy tools. Froth cold skim milk with a handheld frother until it doubles in volume and turns thick and airy, then spoon it over iced coffee for that classic floating layer. Add a touch of vanilla for sweetness, or skip it for a completely plain version. Ready in about 3 minutes, and it works just as well without a frother using a mason jar or French press.
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Prep Time 3 minutes
Total Time 3 minutes
Servings: 2
Course: Drinks
Cuisine: American
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

  • ⅓ cup cold skim milk (or milk of choice)
  • ½ tsp vanilla syrup (or vanilla extract, optional)
  • 1 pinch salt(optional)

Equipment

  • 1 handheld milk frother (or French press, blender, or mason jar)
  • 1 tall narrow glass or measuring cup
  • 1 spoon (optional, for holding back foam while pouring)

Method
 

  1. Pour the cold milk into a tall, narrow glass or mason jar.
  2. Add the vanilla syrup and salt, if using.
  3. Submerge the frother about halfway into the milk and turn it on. Froth for 15–30 seconds, moving it gently up and down, until the milk doubles in volume and turns thick and pale.
  4. Spoon the foam gently onto the top of iced coffee or cold brew. Let it sit a few seconds before stirring, if you want the classic layered look.

Notes

  • Skim milk froths the thickest and holds the longest — avoid whole milk or cream alone if you want stable foam.
  • Keep the milk cold straight from the fridge; room-temperature milk won't froth properly.
  • For the richer Starbucks-style version, see the Sweet Cream Cold Foam section in the article.
Nutrition (per serving, estimate)
  • Calories: 25 kcal
  • Fat: 0.2 g
  • Carbohydrates: 3 g
  • Protein: 2 g
  • Sugar: 2 g