Lavender Cream Cold Foam
Fragrant, silky, and effortlessly elegant, this Lavender Cream Cold Foam adds a floral twist to your favorite iced coffee or tea. Quick to make, beautiful to serve, and versatile enough for any spring or summer drink.
Equipment
- Small saucepan
- Fine-mesh strainer
- milk frother, blender, or whisk
- Glass or mason jar
- Measuring cups and spoons
Ingredients
- 0.5 cup heavy cream
- 0.25 cup milk (whole or 2%)
- 1 tablespoon lavender simple syrup
- 0.5 teaspoon vanilla extract
- 1 teaspoon honey or sugar (optional, for extra sweetness)
- 0.5 cup water
- 0.5 cup sugar
- 1 tablespoon dried culinary lavender buds
Instructions
- In a small saucepan, combine water, sugar, and lavender buds. Simmer over medium heat until sugar dissolves. Remove from heat and steep for 10–15 minutes. Strain and cool. Store in the fridge up to 2 weeks.
- In a bowl or frothing pitcher, mix cream, milk, lavender syrup, vanilla, and honey (if using). Froth with a handheld frother or whisk for 20–30 seconds until thick and frothy but still pourable.
- Fill a glass with iced coffee or cold brew. Spoon cold foam on top. Garnish with extra syrup or lavender buds if desired.
- Sip and enjoy the floral, velvety contrast of foam and coffee.
Notes
Use cold ingredients for best froth. Overwhipping will create whipped cream instead of pourable foam. The lavender syrup can be stored for 2 weeks. Cold foam is best made fresh but can be pre-mixed and frothed before serving. Try it on matcha, lemonade, or espresso.
Nutrition
Calories: 110kcalCarbohydrates: 8gProtein: 1gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 10mgPotassium: 50mgSugar: 7gVitamin A: 350IUCalcium: 40mg
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