Lavender Cold Foam
Updated Mar 13, 2025
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Top off an iced drink with cafe-quality lavender flavored cold foam. It’s so quick and easy to make at home in just 2 minutes!
Lavender Cold Foam
I love the decadence of cold foam on iced drinks. It’s frothy, creamy, and absolutely delicious. This lavender cold foam recipe froths together cold heavy cream, milk, lavender syrup, and a pinch of salt.
Why do I have salt in the cold foam? It acts like a flavor enhancer that amplifies the lavender and sweetness in the drink. You can take it out, but I find the lavender cold foam a little one-note without it.
Note from Jee
I tried making cold foam with and without heavy cream and I found that the only way to make cold foam with the right consistency is to use heavy cream.
When I tried replacing the heavy cream with a plant-based milk, like oat milk or almond milk, it would foam up a bit but it’ll be thin and runny.
With that said, if you want to go for a plant-based dairy version of cold foam, go in with low expectations.
RELATED: 12 Cold Foam Recipes
Recipe Summary
- Starbucks makes their cold foam in a special blender but you can easily make it at home with a French press or an electric milk frother.
- Quick and easy, this lavender cold foam is made with 4 ingredients, including lavender syrup. Lavender syrup can be store-bought or homemade. If using homemade lavender syrup, make a batch of it first.
- This recipe makes a serving of lavender cold foam.
Ingredient Notes
- Heavy cream: The essential ingredient to making cold foam. Once frothed, it gives cold foam the perfect consistency to float on a drink.
- 2% milk: Milk thins out the heavy cream, making it pourable. Starbucks uses 2% milk but you can use any milk you like.
- Lavender syrup: Whether you’re using store-bought or homemade lavender syrup, this is what sweetens and flavors the cold foam.
- Sea salt: A pinch of sea salt will give the sweet, floral flavor a deeper depth of flavor.
For full ingredients and detailed instructions, please see the recipe card at the bottom of the post.
Step-by-Step Instructions
Step 1: Put all the ingredients into a French press.
Step 2: Place the lid and move the plunger up and down. Liquid will increase in volume.
Serving Suggestions
Pour lavender cold foam on top of these iced drinks:
Recipe Notes
Use half & half to simplify the recipe.
Half & half is half heavy cream and half milk so it can be used to make cold foam. It won’t be as decadent since the recipe uses more heavy cream than milk, but it will still foam up. Replace heavy cream and milk with 1/3 cup of half & half.
An electric milk frother works well too.
Instead of a French press, an electric milk frother can also make cold foam. Make sure the one you use has a cold setting so that it doesn’t heat the heavy cream and milk. A handheld milk frother will froth up the cold foam, but it won’t create cold foam that is as nice as the two other methods.
Cold foam vs whipped cream.
Cold foam is cold frothed cream and milk and it’s pourable. Whipped cream is heavy cream (no milk) that’s been whisked or whipped until it holds its shape. Whipped cream will float on top of a drink until it’s mixed in but cold foam will gradually sink into a drink.
Expert Tips
- Use cold foam in addition to, or to replace milk or cream in an iced drink.
- While pumping the plunger in the French press, the cold foam will increase in volume (about double) so be sure not to overfill it.
- Don’t underfill the French press or the plunger won’t be able to touch the liquids before moving up and down, and it won’t froth.
- If you don’t need it right away, cold foam can be stored in your refrigerator for up to 2 days. Give the French press a few pumps before pouring over your drink since it’ll lose some of its volume.
RELATED: Matcha Cold Foam
Related
- Rose Cold Foam
- Hibiscus Cold Foam
- Chocolate Cold Foam
- Bubble Tea with Cold Foam
- Caramel Cold Foam
- Salted Caramel Cold Foam
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Lavender Cold Foam
Ingredients
- ¼ cup heavy cream
- 2 tablespoons milk
- 1 tablespoon lavender syrup
- pinch sea salt
Instructions
- Put all ingredients into a French press.¼ cup heavy cream, 2 tablespoons milk, 1 tablespoon lavender syrup, pinch sea salt
- 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.
Notes
- Any plant milk like oat milk or soy milk can be used to replace the 2% milk. You can froth alternative milks and replace the heavy cream but the cold foam will be thin and very runny.
- In order to bring out the sweetness and compliment the floral lavender notes, good quality sea salt is added to the cold foam. You can take it out if you like, but I find the lavender cold foam a little one-note without it.
- While pumping the plunger in the French press, the cold foam will increase in volume (about double) so be sure not to overfill it.
- Don’t underfill the French press or the plunger won’t be able to touch the liquids before moving up and down, and it won’t froth.
- If you don’t need it right away, cold foam can be stored in your refrigerator for up to 2 days. Give the French press a few pumps before pouring over your drink since it’ll lose some of its volume.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This turned out great! Took me 2 mins or less. I made my own syrup awhile back so just had to froth it altogether. Poured it over lavender cold brew and it was simply delightful!