Put heavy cream, milk, and caramel sauce into a French press. Stir to combine.This is essential to make sure the caramel mixes well with the cream and milk.
Place the lid and move the plunger up and down 40 times.The cold foam will increase in volume.
Making the perfect cold foam is all about the bubbles you create when foaming the ingredients. The more uniform and tiny bubbles you can create in your foam, the more velvety the cold foam texture will be.
1/3 cup of half & half can replace with heavy cream and milk in the recipe if you want a lighter version of the cold foam.
A handheld milk frother can also make cold foam, but a French press does a better job of creating foam.
When frothing the ingredients, cold foam will increase in volume, so be careful not to fill the French press more than halfway.
Don’t underfill the French press or it won't foam up. The French press filter must touch the liquid.
Cold foam can be stored in the fridge for 2 days. It's best to make it and serve immediately.
Caramel cold foam can be added to any iced coffee drink, replacing milk and sweeteners.