Description
Lavender Cream Cold Foam is a delicate and dreamy topping for iced coffee or tea, made with lavender-infused milk and cream whipped into cloud-like foam. It adds an elegant floral finish and café-style refinement to any beverage.
Ingredients
¾ cup milk of choice (dairy or non‑dairy, e.g. oat or almond)
2 tablespoons heavy cream (or use all milk for lighter foam)
1 teaspoon dried culinary lavender
1–2 teaspoons simple syrup (adjust sweetness to taste)
Optional: small drop vanilla extract
Instructions
- Heat milk and heavy cream in a small saucepan over low heat until warm (do not boil). Stir in dried lavender, then remove from heat and cover. Steep for 5 minutes.
- Strain the lavender-infused milk through a fine mesh sieve to remove buds. Return the liquid to the saucepan to keep slightly warm.
- Stir in simple syrup and vanilla extract if using, until fully combined.
- Transfer mixture to a jar or frothing pitcher. Use a handheld frother or whisk vigorously until a soft, creamy foam forms.
- Optionally chill the foam in the freezer for 1–2 minutes to stabilize texture.
- Spoon the lavender foam gently over iced coffee, cold brew, or tea. Garnish with edible lavender buds or a light sprinkle of dried lavender if desired.
Notes
Steep lavender thoroughly for subtle floral aroma without bitterness.
Use culinary-grade lavender only and strain well.
Oat or almond milk with coconut cream works well for a vegan-friendly version.
Foam is best used fresh; hold for no more than 30 minutes in the fridge.
Freeze foam briefly to help it hold shape longer.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage topping
- Method: Steep & Froth
- Cuisine: Cafe-style
Nutrition
- Serving Size: approximately ¼ cup foam
- Calories: 80
- Sugar: 3g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
