COLD BREWCold Brew with Cold Foam
The quick answer
Combine 2 tablespoons heavy cream and 2 tablespoons 2% milk. Froth cold for 20-30 seconds until thick but pourable. Pour 6oz of cold brew concentrate (diluted 1:1) over ice, then spoon the foam gently on top. The foam floats and slowly folds into the coffee as you drink. Ready in under 5 minutes.
Cold brew topped with cold foam is the drink that convinced us you do not need a $500 espresso machine to make something genuinely spectacular at home.
Cold foam is not whipped cream and it is not steamed milk. It sits in its own category - a dense, velvety micro-foam made from low-fat milk or a cream-milk blend, frothed cold with a handheld electric frother. The result is thick enough to float on cold brew but loose enough to cascade through the drink.
The cream-to-milk ratio controls foam texture. A 50/50 split of heavy cream and 2% milk frothed for 25-30 seconds gives foam thick enough to hold its shape on cold brew. More cream makes it stiffer and richer; more milk makes it lighter and airier. Both are valid depending on your preference.
The cold brew base matters too. A 1:4 concentrate diluted 1:1 gives you enough coffee flavor to stand up to the foam. If your cold brew is too weak, the foam overwhelms it and the drink tastes milky. A strong, bold base is the foundation that makes the contrast work.
Sweetness is easy to customize. Add a teaspoon of vanilla simple syrup to the cold brew, to the foam, or to both. Vanilla in the foam creates a flavor that releases slowly as the foam folds into the coffee - it mimics what happens with a cafe-style vanilla sweet cream cold foam.
Dial it in before you make it
Get the coffee-to-water ratio right for concentrate or ready-to-drink.
| Ingredient | Amount |
|---|---|
| Coffee grounds | 189.6 g |
| Coffee grounds (tablespoons) | 35.8 tbsp |
| Water | 948 g |
| Water (cups) | 4.00 cups |
Serving tip
Dilute 1:1 with water or milk to serve — this batch makes ~8.0 cups of ready-to-drink cold brew.
1 tbsp ground coffee ≈ 5.3 g · 1 cup water = 237 g · 1 fl oz water = 29.57 g. Steep 12–24 h in the refrigerator.
Make it
Makes 1 drink
Ingredients
Steps
We have made this drink at least fifty times testing foam ratios, frother speeds, and coffee strengths. The version below is the one that is closest to the cafe experience without any of the cafe equipment or price.
Pro tips
- Use cold cream and cold milk straight from the fridge - warm dairy will not foam as well.
- Stop frothing when the foam holds a soft peak and is still pourable, not stiff.
- For a sweeter drink, stir 1-2 teaspoons of vanilla syrup directly into the cold brew before adding foam.
- A wide-mouth glass makes spooning the foam on top much easier without it collapsing.
- Make the cold brew the night before. Frothing the foam takes only 30 seconds the next morning.
Frequently asked questions
What milk is best for cold foam on cold brew?
A 50/50 blend of heavy cream and 2% milk frothed cold gives the best texture: thick enough to float but loose enough to mix in as you drink. Whole milk alone can work but makes thinner foam.
Can I make cold foam without a frother?
Yes. Shake the cream-milk mixture vigorously in a sealed mason jar for 45-60 seconds. The foam will not be as fine-textured as frother foam, but it holds well enough to float on cold brew.
Should cold foam be sweetened?
It does not have to be, but a small amount of vanilla or caramel syrup in the foam layers flavor beautifully as it mixes into the cold brew. Start with 1 teaspoon and adjust to taste.
Why does my cold foam sink into the cold brew?
Foam that is too thin sinks immediately. Make sure you are using cold cream (not room temperature), frothing long enough (25-30 seconds), and pouring the foam gently over the back of a spoon.
How do I make vanilla sweet cream cold foam?
Add 1 teaspoon of vanilla simple syrup to the cream-milk mixture before frothing. Froth until thick. This is essentially the same technique used for a Starbucks-style vanilla sweet cream cold foam.
