Make iced drinks even better with this sweet and floral hibiscus cold foam. It’s delicious and ready in just 2 minutes!
Recipe Highlights
- Hibiscus cold foam is a sweet and creamy drink topping made by frothing together cold heavy cream, milk, and hibiscus syrup.
- Make perfect cold foam at home, just like Starbucks, by using a French press or an electric milk frother.
- This drink topping is naturally pink from the red hibiscus syrup.
RELATED: Easy Cold Foam Recipes
Ingredient Notes
- Heavy cream
Cream is an essential ingredient and gives cold foam the frothy, light texture that helps it float on a drink. - 2% milk
Adding milk thins out the cream to make cold foam pourable. Starbucks uses 2% milk, but feel free to use any milk of your choice. - Hibiscus syrup
Homemade or store-bought hibiscus syrup adds sweetness and flavor.
Step-by-Step Instructions
For full ingredients and instructions, scroll down to see the recipe.
- Put all the ingredients into a French press.
- Stir to mix the syrup into milk.
- Place on the lid and move the plunger up and down.
Liquid will increase in volume. - Pour cold foam on top of an iced drink.
Recipe Notes
Make the hibiscus syrup first.
If using homemade hibiscus syrup, prepare it first to give it time to cool. It’s so easy to make at home with water, sugar, and hibiscus tea.
Use an electric milk frother.
An electric milk frother that can make cold foam can be used instead of a French press.
Don’t overfill or underfill the French press.
If it’s underfilled, the plunger won’t be able to touch the liquids before moving up and down and won’t froth. The cold foam also increases in volume as you pump the plunger, so be careful not to overfill.
RELATED: Lavender Cold Foam
Expert Tips
- Use hibiscus cold foam as a replacement or in addition to milk or cream in iced drinks to add a sweet floral flavor.
- Cold foam shouldn’t be used in hot drinks since it’ll instantly melt right into them. Use whipped cream for hot drinks.
- Using alternative milks instead of heavy cream will create cold foam that’s thin and runny.
- Keep leftover cold foam in the French press and and give it a few pumps before serving since it can lose volume. It can be stored in the fridge for up to 2 days.
- You can use half & half to simplify the recipe, since it consists of a 1:1 ratio of heavy cream and milk. Simply replace the heavy cream and milk with ⅓ cup half & half.
- Add this cold foam to top iced drinks, like iced black tea or iced matcha latte.
RELATED: Starbucks Vanilla Sweet Cream Cold Foam Copycat
Questions You May Have
Hibiscus is a little tart, like a mild cranberry, so the hibiscus cold foam tastes sweet, creamy, and slightly tart.
The cold foam at Starbucks is made with heavy cream, 2% milk, and vanilla syrup that’s blended in a Vitamix blender with a special blade.
No. The hibiscus syrup used to flavor this cold foam does not contain caffeine.
RELATED
- Butterfly Pea Flower Cold Foam
- Strawberry Cold Foam
- Bubble Tea with Cold Foam
- Brown Sugar Cold Foam
- Pumpkin Cream Cold Foam
- Matcha Cold Foam
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Hibiscus Cold Foam
INGREDIENTS
- ¼ cup heavy cream
- 2 tablespoons 2% milk
- 2 tablespoons hibiscus syrup
INSTRUCTIONS
- Put all ingredients into a French press. Stir to combine.Mix to make sure syrup doesn't sink to bottom.
- Place the lid on the French press and move plunger up and down 40 times.The cold foam will increase in volume.
- Pour cold foam on top of an iced drink. Serve immediately.
EQUIPMENT
NOTES
- Starbucks uses 2% milk, but feel free to use any milk of your choice.
- You can use half & half to simplify the recipe, since it consists of a 1:1 ratio of heavy cream and milk. Simply replace the heavy cream and milk with ⅓ cup half & half.
- Homemade or store-bought hibiscus syrup adds both sweetness and flavor. If using homemade hibiscus syrup, prepare it first to give it time to cool. This 3-ingredient recipe is made with water, sugar, and hibiscus tea.
- An electric milk frother can be used in place of a French press. Just make sure there’s a cold setting so that it doesn’t heat the heavy cream and milk.
- Don’t overfill or underfill the French press. If it’s underfilled, the plunger won’t be able to touch the liquids before moving up and down and won’t froth. The cold foam also increases in volume as you pump the plunger, so be careful not to overfill.
- Use hibiscus cold foam as a replacement or in addition to milk or cream in iced drinks to add a sweet floral flavor. Cold foam shouldn’t be used in hot drinks since it’ll instantly melt right into them.
- Using alternative milks instead of heavy cream will create cold foam that’s thin and runny.
- Keep leftover cold foam in the French press and and give it a few pumps before serving since it can lose volume. It can be stored in the fridge for up to 2 days.
- If using homemade hibiscus syrup, prepare it first to give it time to cool. It’s so easy to make at home with water, sugar, and hibiscus tea.