Chocolate Cold Foam

Author: Jee Choe

Make your own chocolate cold foam at home in just 2 minutes.

4.8 from 10 votes

Prep Time 2

Total Time 2

Course Drinks

Yield serving

Put heavy cream, milk, and chocolate sauce into a French press. Stir to combine.
Chocolate sauce is thick, so it's a good idea to mix the ingredients together.
Place the lid and move the plunger up and down 40 times.
The cold foam will increase in volume.
Pour cold foam on top of an iced drink.

Heavy cream alone will make whipped cream, so 2% milk is added to thin it out. You can also use whole or skim milk but Starbucks uses 2% milk.
If you want a lighter version that's fluffier, replace the heavy cream and milk in the recipe with half & half. Use 1/3 cup half & half and the same amount of chocolate sauce.
Another way to make cold foam is to use a handheld milk frother, but a French press is better at creating smooth froth.
Don’t overfill the French press! The cream will increase in volume as air is pumped in, so don't fill the French press more than halfway.
Make sure the French press filter is fully submerged in the cream before you start pumping, so that air can be correctly pumped in.
Leftover cold foam can be stored in the fridge for a couple of days, but it’s best to make it and serve immediately.
Any cold drink that works with chocolate will taste great when topped with chocolate cold foam.
To add another layer of chocolate to a drink, add chocolate cold foam to Iced Mocha or Iced White Chocolate Mocha.
For a sweet touch, add chocolate cold foam to a refreshing cold brew, Iced Americano, or an Iced Latte.