Cold foam is milk whipped or blended cold until it holds a light, pourable foam, used to top iced coffee.
Why it exists
Steamed milk foam on an iced drink collapses immediately — the heat differential destroys it and it dilutes the coffee.
Cold foam holds its structure on top of a cold drink for several minutes.
Making it
A handheld frother in a tall jug — 30 to 45 seconds on cold milk. The simplest method.
A French press — cold milk, plunged rapidly 30 to 40 times.
A blender or milk frother on the cold setting, which many automatic frothers have.
A jar, shaken hard for a minute.
Which milk
Skimmed or semi-skimmed foams best cold, which is the opposite of the hot rule.
Without heat, fat works against bubble formation rather than stabilising it. Whole milk gives a denser, less voluminous foam.
Barista oat works well and is the usual plant option.
The sweetened version
Coffee shops usually add sugar or vanilla syrup, which stabilises the foam considerably as well as sweetening it.
A little sugar genuinely helps if your foam collapses too fast.
Using it
Pour it gently over the back of a spoon onto an iced americano, cold brew or iced latte.
It sinks slowly as you drink, which is part of the appeal.
Not the same as whipped cream
Much lighter, and it is milk, not cream.
Last reviewed 8 August 2026