Cold Foam Creamer Recipe

Yes, coffee creamer makes cold foam. Pour three tablespoons of cold creamer into a glass, froth it with a handheld frother for 20 to 30 seconds until it has doubled, and pour it over an iced drink. Creamers made from cream and milk foam best. A homemade one is a cup of heavy cream, half a cup of milk and three tablespoons of vanilla syrup.

Can you make cold foam with creamer?

Cold foam is cream and milk with air beaten into it. Starbucks' ingredient statement for the Iced Double Berry Matcha spells out what its foam is made from: vanilla sweet cream, which is cream, milk and vanilla syrup, plus a flavoured syrup.

A dairy creamer has the same three things in it. Chobani's creamer, for example, lists milk, cream, cane sugar and natural flavours, so it froths like sweet cream. The recipe in the card is that mixture made at home; MakeFoodLovely is not connected with Starbucks or Chobani.

Recipe

Cold Foam Creamer

A homemade creamer made for frothing — heavy cream, milk and vanilla syrup, kept cold and frothed into cold foam three tablespoons at a time. About 1 2/3 cups, enough for eight drinks.

5.0 (1)Print

Prep

5 min

Total

5 min

Serves

8

Cuisine

American

Ingredients

• 1 cup cold heavy cream
• 1/2 cup cold 2% milk
• 3 tablespoons vanilla syrup

Instructions

1. Stir the cream, the milk and the syrup together in a jar. Close it and keep it in the refrigerator.
2. For one drink, pour 3 tablespoons of the cold creamer into a tall glass or a small jug.
3. Froth with a handheld milk frother for 20 to 30 seconds, moving it up and down, until the creamer has doubled in volume and falls from a spoon in a thick ribbon.
4. Pour the foam slowly over an iced coffee, cold brew or iced tea. It floats on top.

Nutrition

Calories:

125

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

What makes a cold foam creamer froth

• Cold. Creamer straight from the refrigerator holds air. At room temperature the foam is thin and collapses.
• Fat and protein. Cream gives the body, milk gives the bubbles. A creamer made of water, oil and sugar has little of either and gives a thinner foam.
• A small amount in a tall glass. Three tablespoons need room to double, and the frother has to sit just under the surface.

Without a frother, shake the creamer in a small jar with a tight lid for 30 seconds, or use a French press and pump the plunger 20 times.

Cold foam without heavy cream

Milk alone foams too. Froth 1/4 cup of cold 2% or skim milk with 1 tablespoon of creamer or syrup. The foam is lighter and holds for a few minutes, so pour it and drink.

Half-and-half sits between the two: it gives a soft foam with less fat than the recipe in the card.

Flavours

The vanilla syrup can be bought or made; this site has a copy of the Torani vanilla syrup. Any syrup works in the same amount: caramel, brown sugar, hazelnut. For a fruit foam, see the strawberry cold foam.

A week in the refrigerator

The creamer keeps as long as the cream it was made from, about a week after opening the carton. Shake the jar before pouring. The foam does not keep, so froth it when the drink is ready.

Other creamers on this site, for pouring, are the Dunkin' creamer and the brown sugar shaken espresso creamer.