Lavender Cold Foam Recipe

There’s something about lavender that instantly makes any drink feel fancier—and calmer.

When I first tried lavender cold foam at Starbucks, I was hooked. The creamy top layer was soft with just the right amount of floral sweetness.

I wanted to recreate that feeling at home without the $6 price tag, and after a few experiments, I finally nailed it.

Lavender cold foam is a luxurious way to elevate your iced coffee, cold brew, or even matcha. It’s smooth, slightly sweet, and has that signature lavender note that instantly feels refreshing and special.

If you’re into café-style drinks but want to keep things budget-friendly and customizable, this is a must-make.

Let me walk you through the exact process I use to make it from scratch—lavender syrup and all. I’ll also share a few tips I learned along the way, like which milk froths best and how to keep the floral flavor from becoming overpowering.

Why Make Lavender Cold Foam at Home?

For me, the biggest draw was control. I can adjust the sweetness, play with milk options, and make as much or as little as I need. But there’s more to love:

• It’s cheaper than Starbucks or any specialty coffee shop.
• You can prep it ahead by making the syrup and storing it in the fridge.
• It feels fancy without being complicated. One swirl on top of your drink and you’re basically a barista.
• You can make it your own—use oat milk, add vanilla, or even a hint of honey if you want.

Ingredients You’ll Need

You’ll need just a few ingredients, and the only one that might not be in your pantry is dried culinary lavender. I bought mine online, and a small bag lasts forever since you use so little at a time.

For the Lavender Syrup:

• Dried culinary lavender
• Sugar
• Water

You steep the lavender into a simple syrup—just like tea—and that becomes the floral base for the cold foam.

Note: I also made this cold foam with Monin Lavender Syrup, and the results were just as good. It’s a great option if you don’t want to make your own lavender syrup

For the Cold Foam:

• Milk (I use 2% or barista oat milk)
• Heavy cream
• Lavender syrup

Some people like to add vanilla extract or even a splash of vanilla syrup to balance the lavender, but I usually keep it simple.

How to Get the Lavender Flavor Just Right

Lavender can easily become too strong or even taste like soap if you’re not careful.

I made that mistake the first time—steeped the flowers for 30 minutes and added way too much syrup. The key is to steep the lavender for only 5–7 minutes.

That gives you enough floral flavor without going overboard.

Once you’ve made the syrup, start with 1 tablespoon in your cold foam and adjust from there. I usually stick to about 1–1.5 tablespoons per serving.

Best Milk for Cold Foam

After testing a bunch of combinations, I found that a 50/50 blend of 2% milk and heavy cream gives the most café-like texture.

It’s thick enough to sit on top of a drink without being too stiff.

If you’re dairy-free, barista-style oat milk is the next best thing. It froths beautifully and has a neutral base that lets the lavender shine.

Lavender Cold Foam Step-By-Step Guide

1. Make the Lavender Syrup

In a small saucepan, combine equal parts water and sugar. Stir over medium heat until the sugar dissolves completely.

Add 1 tablespoon of dried lavender and simmer briefly. Then remove from heat and steep for 5–7 minutes—no more, or the flavor can get too strong. Strain and cool.

Tip: Store leftovers in a sealed jar in the fridge for up to two weeks.

2. Combine The Ingredients

Decide if you want to use dairy, oat milk, or a mix.

I love using 50% 2% milk and 50% heavy cream—it creates a creamy, cloud-like texture that floats beautifully on cold drinks.Oat milk works great too if you’re dairy-free.

3: Froth It All Together

In a small cup or frothing pitcher, add your milk/cream combo and 1 to 1.5 tablespoons of your homemade lavender syrup.

Use a handheld frother to whip it until thick and airy but still pourable.

No frother? You can shake it in a sealed mason jar or use a French press plunger to froth manually.

4: Add to Your Drink

Pour your cold brew, iced matcha, or tea into a glass with ice.

Gently spoon or pour the lavender cold foam on top. It should sit nicely on the surface.

You can even use the back of a spoon to layer it if you want that coffee shop look.

Best Ways to Use Lavender Cold Foam

I love adding this to cold brew or iced espresso, but I’ve also used it on:

• Iced matcha lattes (especially when made with oat milk)
• Lavender Matcha Latte
• Lavender Oatmilk Latte
• Iced white chocolate mochas
• Strawberry iced tea lattes

It’s also a great way to add variety to your drinks if you’re in a coffee rut.

Tips for the Best Lavender Cold Foam

1. Store extra syrup in the fridge for up to 2 weeks. I use a small glass jar and just pour as needed.
2. Chill your frothing cup if you’re using cream. It thickens better when cold.
3. Layer it slowly on top of your drink using the back of a spoon for the prettiest presentation.
4. Don’t over-froth—you’re not making whipped cream. You want thick foam, not peaks.