Description
This homemade Lavender Cream Cold Foam recipe elevates your favorite coffee or tea beverages with a luxurious, fragrant topping made from heavy whipping cream, whole milk, and aromatic lavender syrup. Perfect for adding a floral twist to espresso, chai, or matcha, this cold foam is easy to prepare with just a few ingredients and a handheld frother.
Ingredients
Scale
Lavender Cream Cold Foam Ingredients
- 50 ml Heavy Whipping Cream (at least 36% milkfat)
- 50 ml Whole Milk
- 3 tablespoons Purple Lavender Syrup (homemade or quality store-bought)
Instructions
- Combine Ingredients: In a tall mason jar, pour 50 ml of heavy whipping cream, 50 ml of whole milk, and 3 tablespoons of lavender syrup. Stir gently to blend the ingredients together evenly.
- Froth the Mixture: Use a handheld electric frother to blend the mixture for 30-45 seconds until it becomes lightly foamy with small bubbles formed on the surface.
- Serve Foam: Pour the prepared lavender cream cold foam over your favorite beverage such as espresso, chai, or matcha to add a creamy, floral topping.
- Adjust Consistency: If the foam is too thick, add a splash of milk and stir gently until the desired texture is reached for easy pouring and topping.
- Store Leftovers: Transfer any leftover foam to an airtight container and refrigerate for up to 2 days. Stir gently before reusing to restore smoothness.
Notes
- Use heavy whipping cream with at least 36% milkfat for optimal foam texture.
- Homemade or quality lavender syrup enhances the flavor and aroma significantly.
- Foam can be added to a variety of hot or iced beverages including espresso, chai, and matcha.
- Store leftover foam properly in the refrigerator and use within 2 days for best freshness.
- Adjust milk quantity to achieve preferred thickness of the foam.
