This cold foam recipe works every single time and is the closest Starbucks copycat. Save money and make it at home with just 3 ingredients!

Pouring thick, creamy cold foam overtop of iced espresso

Why you'll love this recipe

Made with simple ingredients: Unlike store-bought versions loaded with additives and thickeners, this cold foam is homemade using just 3 ingredients you probably already have.
Customizable to your health goals: Whether you're dairy-free, low-sugar, or high-protein, this recipe can be easily adapted to fit your lifestyle with plant milks, natural sweeteners, or even a scoop of collagen.
Turns everyday coffee into a café-style treat: Get that creamy, luxurious cold foam texture—without the extra calories, sugar, or price tag of a coffee shop drink.

Ingredients and substitutions

Whipping Cream – Coconut Cream: Great for a dairy-free option with a thick, creamy texture.
Whipping Cream – Half & Half: Lightens it up slightly, though the foam may be less thick and it will take longer to whip.
2% Milk – Oat Milk (barista-style): Froths well and adds a subtle sweetness—perfect for dairy-free versions.
2% Milk – Almond, Soy, or Cashew Milk: Use unsweetened barista versions for the best foam results.
Sugar: Maple syrup, coconut sugar, stevia, agave syrup, honey or even leaving out the sweetener altogether works.

How to make cold foam

Step 1: Add everything to a bowl or mason jar.

Add your cream, milk, and sweetener.

Step 2: Beat until thick.

Use beaters, a milk frother or an immersion blender for this.

A collage including a glass of iced espresso next to cold foam and pouring cold foam over espresso.

Step 3: Brew espresso shots and pour over ice.

Serve over your fave iced coffee.

Step 4: Brew espresso shots and pour over ice.

Enjoy!

Recipe Tips and Variations

Here's how to make the best cold foam:

Use cold ingredients: Cold cream and milk whip better and hold their shape longer.
Don’t overwhip: Stop once it’s thick and foamy—overbeating can turn it into soft whipped cream and too thick to mix into a drink.
No frother? No problem! A handheld electric whisk, immersion blender, or even a sealed mason jar (with lots of shaking) can do the trick.
Serve right away: Cold foam holds its texture best for 15–30 minutes after whipping.

Here are some variations:

Vegan/Dairy-Free: Use canned coconut cream + oat or almond milk (unsweetened barista versions froth best).
High-Protein: Add a tablespoon of vanilla protein powder or collagen peptides before blending.
Flavored Cold Foam: Add a flavored coffee syrup (like caramel, vanilla, or hazelnut) in place of sugar.
Spiced Cold Foam: Stir in cinnamon, pumpkin spice, or chai spice for a cozy twist.
Mocha Cold Foam: Mix in a touch of cocoa powder.
Keto-Friendly: Swap sugar for a keto-friendly sweetener like monk fruit or erythritol and use heavy cream + unsweetened almond milk.

Frequently Asked Questions

Can I make cold foam ahead of time?

Cold foam is best fresh, but it will absolutely last in the fridge up to 7 days. Just give it a quick shake in your sealed mason jar or re-froth before serving.

Can I use skim milk or whole milk?

You can, but 2% strikes the best balance for both taste and texture. Skim won’t froth as well, and whole milk makes it richer.

Can I sweeten it without sugar?

Yes! Use maple syrup, honey, stevia, monk fruit, or flavored syrups to adjust sweetness naturally or reduce sugar.

Will this work on hot coffee?

Technically yes, but cold foam is designed for iced drinks—it may melt quickly on hot coffee.

What’s the difference between cold foam and whipped cream?

Cold foam is lighter, airier, and less sweet than whipped cream. It blends into your coffee instead of just sitting on top.

Cold Foam Storage Tips

Best when fresh: Cold foam is at its fluffiest right after making—use immediately for best texture and flavor.
Short-term storage: If you need to prep ahead, store in an airtight container in the fridge for up to 24 hours. It may separate slightly but can be re-frothed.
Don’t freeze: Cold foam doesn't freeze well—freezing breaks down the emulsion and ruins the texture.
Keep ingredients cold: Store cream and milk at the back of the fridge (the coldest part) for optimal whipping results later.

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What you need to make this recipe

Get a milk frother to whip the cold foam super easily
I like to store cold foam in a mason jar so I can easily re-shake the leftovers