Ingredients:

  • 1/4 cup heavy cream (35% fat minimum), chilled
  • 1/4 cup 2% milk (or whole milk), chilled
  • 1 Tbsp vanilla syrup (or maple syrup)
  • 1/4 tsp pure vanilla extract
  • Pinch of fine sea salt

Instructions:

  1. Preparation & Chilling: Verify that the heavy cream and milk have been chilled thoroughly (preferably for several hours) right up until the moment of use. Cold temperature is critical for successful cold foam stability.
  2. Select Vessel: Pour the heavy cream, milk, vanilla syrup, vanilla extract, and the pinch of salt into the mixing vessel (electric frother cup, small deep bowl, or French Press).
  3. Activate Frothing (Electric Method): If using an electric frother, secure the lid and select the ‘Cold Foam’ or ‘Cold Whisk’ setting. Run the cycle until the machine stops (usually 45–60 seconds).
  4. Activate Foaming (Alternative Methods): If using a handheld blender or French Press, whisk or plunge rapidly for 45–90 seconds until the liquid has dramatically increased in volume and texture is thick.
  5. Check Consistency: The foam should look dense, velvety, and stable. It should hold its shape briefly on a spoon and be at least double the original liquid volume.
  6. Serve Immediately: Gently spoon the velvety cold foam directly over your desired cold beverage (iced coffee, cold brew, or iced tea). Do not let the foam sit, as it will deflate rapidly at room temperature.