Lavender Cream Cold Foam is a delicate and dreamy topping for your favorite iced coffee or latte, made with lightly floral lavender-infused milk gently whipped into soft, creamy foam. It adds a touch of elegance.
Why You’ll Love This Recipe
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Lightly floral – subtle lavender aroma balances the creaminess
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Silky texture – dreamy foam adds café-style indulgence
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Quick and versatile – whip up in minutes with any iced coffee
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Customizable sweetness – control the floral notes and sweetness to your liking
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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¾ cup milk of choice (dairy or non‑dairy like oat or almond)
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2 tablespoons heavy cream (or use all milk for lighter foam)
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1 teaspoon dried culinary lavender
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1–2 teaspoons simple syrup (adjust to taste)
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Optional: small drop vanilla extract
directions
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Infuse lavender
In a small saucepan, heat milk and heavy cream over low heat until warm (not boiling). Stir in dried lavender and remove from heat. Cover and steep for 5 minutes. -
Strain
Strain lavender-infused milk through a fine mesh sieve to remove buds. Return the liquid to the saucepan to keep slightly warm. -
Sweeten & flavor
Stir in simple syrup and vanilla extract (if using) until fully combined. -
Froth into foam
Transfer mixture to a jar or frothing pitcher. Use a handheld frother or whisk vigorously until soft, creamy foam forms. -
Chill quickly
For best texture, pop in the freezer for about 2 minutes to chill—this helps foam stay stable. -
Serve
Pour iced coffee or cold brew into a glass with ice. Gently spoon lavender cream foam over the top. Garnish with a few edible lavender buds or a sprinkle of dried lavender if desired.
Servings and timing
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Servings: 1 generous topping
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Prep time: 5 minutes + 5-minute steep
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Total time: ~10 minutes
Variations
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Iced matcha or tea version: Spoon lavender foam over iced matcha, black tea, or chai latte
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Stronger lavender flavor: Increase lavender steeping time or add ½ tsp lavender syrup
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Dairy-free option: Use oat or almond milk and coconut cream for richer foam
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Honey or agave sweetened: Replace syrup with honey or agave for floral sweetness
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Floral latte twist: Top a hot latte or cappuccino with warm lavender foam instead
storage/reheating
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Best served fresh: Foamed milk is at peak texture right after whipping
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Short-term hold: Keep in the fridge and use within 30 minutes—rehomogenize before spooning
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Reheat: Not recommended—foam will collapse if warmed again
FAQs
How can I keep the foam from separating?
Steep and strain thoroughly, froth while slightly warm, and chill quickly to stabilize the foam.
Can I make the lavender syrup?
Yes—make simple syrup infused with lavender buds by simmering ½ cup sugar and ½ cup water with 1 tablespoon lavender, steeping and straining. Use in place of plain syrup.
Is lavender foam strong in flavor?
No—it’s subtle and aromatic. Increase amount or steep time if you prefer a bolder floral note.
Can I use fresh lavender?
Yes—use culinary-grade flower tips only, and tune the amount carefully to avoid bitterness.
Does the foam work with iced tea?
Absolutely—pairs well with iced black tea, green tea, or chai for a floral twist.
Is this recipe vegan?
Yes—use plant-based milk and cream substitute; oat milk works especially well.
Can I sweeten with sugar instead of syrup?
You may—but simple syrup dissolves more easily and keeps foam smooth.
Can I make a double batch?
Yes—just increase ingredients and froth in separate batches to maintain foam quality.
Is heavy cream necessary?
No—all milk works fine, though cream adds richness and stability.
What toppings work nicely?
Finish with edible lavender buds, a dusting of dried lavender, or a light swirl of vanilla syrup.
Conclusion
Lavender Cream Cold Foam brings a sophisticated floral lift to your favorite iced coffee or tea. With silky texture, subtle sweetness, and easy customization, it’s a simple way to elevate your drink into a café-worthy delight.
