Raspberry Cold Foam
A creamy homemade raspberry cold foam made with heavy cream, milk, and raspberry syrup. This sweet pink topping is perfect for cold brew, iced coffee, iced lattes, and matcha.
Equipment
- milk frother
Ingredients
- 3 tbsp heavy cream
- 2 tbsp milk I use 2%
- 1-2 tbsp raspberry syrup
Instructions
- Add the heavy cream, milk, raspberry syrup, and optional food coloring to a tall glass or frothing pitcher.
- Froth using a handheld milk frother for 30 to 60 seconds until thick and creamy.
- Fill a glass with your favorite iced beverage.
- Slowly spoon or pour the raspberry cold foam over the top.
- Serve immediately and enjoy.
Notes
- Homemade raspberry syrup provides the best flavor.
- Start with cold ingredients for the thickest foam.
- Avoid over-frothing, or the mixture may turn into whipped cream.
- Add more raspberry syrup for a stronger berry flavor.
- Delicious on cold brew, iced coffee, iced lattes, matcha, tea, and lemonade.
- If storing leftovers, refrigerate and re-froth before serving.