We’ve all had luscious, steamed milk on top of our hot lattes, whether Earl Grey, Matcha, Beetroot, Masala Chai or otherwise. Foams for hot drinks are typically made with 2% or whole milk, because the lipids in the fatter milk keep the bubbles small. This results in the best micro-foam texture for latte art. Just a Few Supplies Needed

To create a good cold foam, think the opposite – use skim milk instead. Skim, or non-fat milk, makes the thickest and sturdiest foam for cold drinks. And you can add as many taste variations to a cold foam as you can dream up, including vanilla or other flavour extracts. Cold foam will add an unexpected richness to any cold tea – from Assam to Chamomile and in between. It’s a tasty treat that can’t be beat!

Ingredients: for 2 drinks

• ½ cup non-fat (skim milk)
• 1 tsp simple syrup
• 1 dash of vanilla or other flavoured extract (optional) 

• handheld milk frother
• stainless steel froth pitcher (option – narrow jar)

• Add skim milk and simple syrup (and extract) to the pitcher or jar. Fully submerge the milk frother.
• Turn on frother and froth until the milk starts to thicken, slowly pulling the wand towards the top of the milk. Froth for about 15 – 20 seconds, until the foam is nice and thick and stabilized.
• Spoon froth onto the top of your cold brew, iced tea or latte.