Easy Cold Foam Recipe: The Reliable 60 ml Formula

THE METHOD

Step-by-step

1. 01

   Chill a narrow glass or metal pitcher for 5 minutes.

2. 02

   Add 60 ml cold milk and any syrup. Keep the container less than half full.

3. 03

   Hold the frother just below the surface for 5–8 seconds to introduce air.

4. 04

   Move the whisk deeper for another 10–20 seconds to reduce large bubbles.

5. 05

   Tap once, swirl gently and pour over the drink immediately.

01

Choose milk for the texture you want

Skim and low-fat milk make the tallest, lightest foam. Whole milk gives up some volume in exchange for a rounder, silkier texture. Barista oat milk can work well for a dairy-free cold foam because it is formulated to stabilize bubbles.

Half-and-half creates a dense topping but can become heavy if over-frothed. For a balanced everyday recipe, begin with 2% milk and adjust from there.

02

The two-depth frothing method

Begin with the whisk barely under the surface. A quiet tearing sound means the frother is pulling in air; loud splashing means the whisk is too high. After the milk expands, lower the whisk so the liquid circulates in a small vortex.

The second stage breaks larger bubbles into smaller ones and gives the foam its glossy appearance. Stop before the texture becomes dry or chunky.

03

How to tell when cold foam is ready

Look for a noticeable increase in volume, a smooth top and bubbles that are difficult to see individually. The foam should pour in a thick ribbon rather than fall in clumps. If it separates immediately, the milk may have been too warm or the whisk may have stayed too deep.

04

Flavor without losing foam

Thin syrups blend more easily than thick sauces. Add sweetener before frothing so it disperses evenly, but keep it to one or two teaspoons per 60 ml milk. Too much sugar or heavy sauce can weigh down the bubbles.