How to Make a Cold Foam
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.