Description
This Lavender Vanilla Cold Foam recipe is a quick and elegant way to elevate your iced coffee, cold brew, or matcha with a creamy, lightly floral, and sweet foam topping. Made with simple ingredients like cold heavy cream, milk, vanilla syrup, and homemade lavender syrup, this foam is easy to whip up in just 5 minutes without any fancy equipment. It’s customizable, makes any cold drink feel special, and is perfect for anyone wanting a luxurious coffee shop treat at home.
Ingredients
Scale
Lavender Syrup
- ¼ cup water
- ½ tsp culinary-grade dried lavender
- 1 tbsp sugar
Cold Foam
- ¼ cup heavy cream (cold)
- 2 tbsp milk (2% or whole, cold)
- 1 tbsp vanilla syrup (store-bought or homemade)
- 1 tbsp lavender syrup (homemade, from above)
Instructions
- Make Lavender Syrup: In a small saucepan, combine ¼ cup water, ½ tsp dried lavender, and 1 tbsp sugar. Heat over medium until it begins to simmer, stirring occasionally to dissolve the sugar completely. Once simmering, remove from heat and let the mixture steep for 5 minutes to infuse the lavender flavor.
- Strain the Syrup: Using a fine mesh strainer, strain the lavender syrup into a small bowl or glass to remove all lavender buds, ensuring a smooth syrup without bits for your foam.
- Combine Cold Foam Ingredients: In a small jar or bowl, carefully add ¼ cup cold heavy cream, 2 tbsp cold milk, 1 tbsp vanilla syrup, and 1 tbsp of the freshly made lavender syrup. This mixture provides the base for your cold foam.
- Froth the Mixture: Use a handheld milk frother or electric whisk to whip the mixture until it thickens and forms soft peaks. Be sure to stop whipping once soft peaks form to maintain a creamy, pourable texture rather than stiff peaks.
- Spoon Foam Over Drink: Gently spoon or pour the lavender vanilla cold foam over your favorite iced coffee, cold brew, matcha latte, or tea. Serve immediately for best texture and taste.
Notes
- Always use cold cream and milk for better frothing and foam stability.
- If you don’t have a frother, shake the mixture vigorously in a sealed mason jar until foamy.
- Strain lavender syrup well to avoid gritty texture in the foam.
- Do not over-whip the foam to prevent stiff peaks.
- Lavender syrup can be made up to a week in advance and stored in the fridge in a sealed container.
- Foam is best made fresh but you can premix liquids and froth just before serving.
- Use almond or oat milk to make it dairy-free, though foam will be lighter.
- Substitute honey or maple syrup for sugar in the lavender syrup for alternative sweetness.
- Try almond extract instead of vanilla syrup for a different flavor twist.
- To use fresh lavender, double the amount compared to dried.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Keywords: lavender vanilla cold foam, iced coffee topping, cold brew foam, homemade coffee foam, floral coffee topping, lavender syrup foam
