Hibiscus Cold Foam

5 from 1 vote

Make iced drinks even better with this sweet and floral hibiscus cold foam. It's delicious and ready in just 2 minutes.

Prep Time2

Total Time2

Course: Drinks

Cuisine: American

Servings: serving

Author: Jee Choe

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.

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.