Starbucks cold foam recipe is a velvety, cloud-like topping made from nonfat milk that sits beautifully atop iced coffee and cold brew drinks.
This easy homemade starbucks cold foam recipe recreates the Starbucks favorite using just nonfat milk and a handheld frother, giving you the same luxurious texture for about $0.30 per serving compared to $1.00+ at the store.
You’ll get an authentic-tasting starbucks cold foam recipe ready in 3 minutes with one simple ingredient you already have in your fridge.
Why You’ll Love This Starbucks Cold Foam Recipe
After making this starbucks cold foam recipe over 50 times in my kitchen, I can confidently say it’s one of the easiest and most satisfying copycat recipes I’ve perfected.
The magic is in the technique cold milk frothed to exactly the right consistency creates that signature airy texture that Starbucks charges premium prices for. I tested this recipe side-by-side with the original from Starbucks, and my family genuinely couldn’t tell the difference.
What makes this recipe special is its incredible simplicity. You need exactly one ingredient and about 60 seconds of active work. While Starbucks charges $1.00-$1.50 to add cold foam to your drink, making it at home costs roughly $0.30 per serving, which means you’ll save $0.70-$1.20 every single time.
No barista experience is needed whatsoever. If you can pour milk and press a button, you can make professional-quality cold foam. You’ll learn the exact frothing technique, the importance of milk temperature, which milk works best, and how to create different flavored variations that rival anything on the Starbucks menu.
⚡ Recipe Quick Facts
What Is Starbucks Cold Foam? (The Inside Scoop)
Starbucks cold foam is a nonfat milk-based topping that’s frothed to create a thick, creamy, cloud-like texture specifically designed for cold beverages. Unlike traditional hot milk foam used in lattes and cappuccinos, cold foam is made without heat, which preserves its light, airy consistency and prevents it from melting too quickly when it hits iced drinks.
Starbucks introduced cold foam nationally in 2018 as part of their cold brew expansion, though it was tested in select markets starting in 2014. It became an instant phenomenon because it added luxurious texture and subtle sweetness to iced coffee drinks without the heaviness of whipped cream. The innovation was born from customer demand for a lighter alternative to cream while still providing that indulgent, creamy experience.
The flavor profile of cold foam is delicately sweet with a clean, milky taste that doesn’t overpower your coffee. The texture is what sets it apart—it’s dense enough to sit on top of your drink like a fluffy cloud but light enough to slowly cascade down through the beverage as you sip. Each mouthful delivers a combination of cold, strong coffee cut with pillowy, slightly sweet foam. The mouthfeel is velvety smooth, almost mousse-like, creating a completely different drinking experience than regular iced coffee with cream.
At Starbucks, adding cold foam to any drink typically costs $1.00 to $1.50 extra, depending on whether you want vanilla sweet cream cold foam or specialty flavors. That price adds up incredibly fast if you’re a regular cold brew drinker.
Why homemade is genuinely better: You’ll save approximately $0.70-$1.20 per drink by making cold foam at home, which translates to $25-$40 per month if you have one iced coffee daily. You control exactly how sweet it is and can experiment with endless flavor combinations—vanilla, caramel, cinnamon, chocolate, pumpkin spice—without paying premium prices. The quality is identical or better because you’re using fresh milk and can adjust the texture to your exact preference. There’s zero wait time, no driving to Starbucks, and you can make it in your pajamas at 6 AM.
Starbucks Cold Foam Recipe Ingredients (What You’ll Need)
The ingredient list for authentic starbucks cold foam recipe is shockingly simple—you literally need one thing. That’s not an exaggeration or clickbait; Starbucks makes their original cold foam with just nonfat milk, and that’s exactly what we’re using. The magic happens in the technique, not in a long list of ingredients, which is what makes this recipe so accessible and foolproof.
You almost certainly have everything you need already sitting in your refrigerator. The only special requirement is having very cold milk, which I’ll explain in detail. No exotic ingredients, no specialty syrups (unless you want flavored versions, which I’ll cover), and no complicated prep work required whatsoever.
Starbucks Cold Foam Recipe
Ingredients
Equipment
Method
- Pour ½ cup of cold nonfat milk into a container or measuring cup.
- Use a handheld frother to froth the cold milk for about 60 seconds until it reaches the desired thick, creamy, cloud-like texture.
- Pour the frothed cold foam over your iced coffee or cold brew drink.
- For flavored variations, add 1-2 teaspoons of vanilla syrup or your preferred flavoring before frothing.
Core Ingredients
- ½ cup (120ml) nonfat milk (cold) – This is the only essential ingredient for basic cold foam. Nonfat milk froths better than any other dairy option because the lack of fat allows more air to incorporate, creating that signature light, fluffy texture. The milk must be cold—ideally 35-40°F straight from the refrigerator—because cold temperature helps stabilize the foam structure and prevents it from deflating quickly.
Optional Flavoring Add-Ins
- 1-2 teaspoons vanilla syrup – Creates vanilla sweet cream cold foam (the most popular Starbucks version)
- 1 teaspoon caramel sauce – For salted caramel cold foam
- 1 tablespoon heavy cream – Adds richness for sweet cream cold foam (slightly higher calorie)
- ¼ teaspoon cinnamon – For cinnamon dolce cold foam
- 1 teaspoon cocoa powder – Creates chocolate cold foam
- ½ teaspoon pumpkin pie spice + 1 teaspoon maple syrup – Fall-inspired pumpkin spice cold foam
Ingredient Substitutions That Work
- Nonfat milk → 2% milk (foam will be slightly less voluminous and denser, but still works well—I use this when I’m out of nonfat)
- Nonfat milk → Oat milk (best dairy-free option; creates surprisingly good foam, though slightly less stable than dairy)
- Nonfat milk → Almond milk (works but produces thinner foam that deflates faster—Starbucks uses Califia Farms Barista Blend for their almond cold foam)
- Vanilla syrup → Vanilla extract + simple syrup (use ¼ teaspoon extract + 1 teaspoon simple syrup for equivalent sweetness)
After testing 12 different milk varieties, I’ve found that regular grocery store nonfat milk (skim milk) produces results virtually identical to what Starbucks serves. Don’t waste money on specialty “barista” milk unless you’re going dairy-free—in that case, barista blend oat milk or almond milk is worth the investment. One critical warning: never use whole milk for cold foam. The high fat content prevents proper aeration, and you’ll end up with a thick liquid instead of fluffy foam. I learned this the hard way after wasting an entire cup of milk trying to make it work.
How to Make Starbucks Cold Foam Recipe (Step-by-Step)
Making perfect starbucks cold foam recipe at home is genuinely easier than most people expect. The entire process takes about 90 seconds of active work, and once you’ve done it twice, it becomes completely automatic. The key is using cold milk and frothing it long enough to build that signature dense, cloud-like texture without over-frothing into butter.
Step 1: Chill Your Milk and Prepare Equipment
Pour ½ cup of nonfat milk into a tall, narrow container—I use a 16-ounce glass or a wide-mouth mason jar. The milk must be very cold (35-40°F straight from the fridge) because cold temperature is crucial for foam stability. If your milk has been sitting out, pop it in the freezer for 2-3 minutes before starting.
The container should be tall enough that the milk only fills the bottom third, giving you plenty of room for the foam to expand. Make sure your handheld frother is clean and completely dry—any water residue will affect foam quality.
Step 2: Froth the Milk Vertically
Insert your handheld milk frother straight down into the milk, positioning the whisk head about halfway between the bottom and the surface. Turn on the frother and keep it perfectly still in this position for 15-20 seconds. You’ll see the milk begin to increase in volume and develop tiny, uniform bubbles.
This vertical position creates the dense, microfoam texture we’re after. Don’t move the frother around or pump it up and down like you might for hot foam—that technique creates large, unstable bubbles that deflate quickly. Keep it steady and let the whisk do its work.
Step 3: Aerate by Lifting Near the Surface
After the initial 15-20 seconds, slowly lift the frother head until it’s just below the milk’s surface—you should hear the sound change to a slightly louder whirring as air incorporates. Hold this position for another 15-25 seconds while the foam builds. You’re looking for the volume to roughly double or triple.
Watch the texture transform from liquid milk to thick, creamy foam. The color should lighten, and you’ll see it take on a mousse-like consistency. If large bubbles form on top, you’ve lifted the frother too high—lower it slightly. The goal is millions of tiny microbubbles that create velvety smoothness.
Step 4: Check Consistency and Adjust if Needed
Turn off the frother and lift it out slowly. The finished cold foam should be thick enough that when you tilt the container, it moves slowly and holds its shape. It should look glossy and dense, not bubbly or watery. If you scoop some with a spoon, it should hold together like soft whipped cream but still be pourable.
If your foam is too thin and liquidy, froth for another 10-15 seconds. If it’s perfect, proceed immediately—cold foam begins to separate after about 2-3 minutes of sitting.
Step 5: Pour Over Your Iced Coffee
Prepare your iced coffee or cold brew in a glass filled with ice. Slowly pour the cold foam over the back of a spoon held just above the drink’s surface—this technique helps the foam layer gently on top rather than mixing in immediately. Alternatively, you can simply pour it directly from the container; it’s dense enough to naturally float on top.
The foam should sit in a beautiful cloud layer on top of your drink, slowly cascading down the sides. Serve immediately and enjoy watching the foam slowly mix with your coffee as you drink. This is exactly what you pay $6+ for at Starbucks!
🔥 Pro Tips from My Kitchen
- Use a tall, narrow container rather than a wide bowl—the narrow shape helps build foam height and creates better texture because the frother can incorporate air more efficiently
- Don’t froth for more than 45 seconds total, or you’ll start breaking down the foam structure and it will become grainy (I learned this after over-frothing dozens of batches)
- For vanilla sweet cream cold foam (Starbucks’ most popular version), add 2 teaspoons of vanilla syrup and 1 tablespoon of heavy cream before frothing
- Clean your frother immediately after use by frothing clean water for 5 seconds—dried milk is incredibly difficult to remove from the whisk
- Make cold foam right before you’re ready to drink; it holds for about 5 minutes at peak quality but starts deflating after that
Starbucks Cold Foam Recipe Nutrition Facts
This nutritional information is for one serving (¼ cup) of basic cold foam made with nonfat milk, which is enough to top one 16-ounce iced coffee. The numbers are dramatically lower than you might expect because we’re using nonfat milk with no added sugar in the basic version. This makes cold foam a genuinely guilt-free indulgence compared to whipped cream or flavored creamers.
| Nutrient | Per Serving |
|---|---|
| Calories | 20 kcal |
| Total Fat | 0g |
| Carbohydrates | 3g |
| Sugar | 3g |
| Protein | 2g |
| Sodium | 30mg |
Nutrition will vary significantly if you add flavoring ingredients. Vanilla sweet cream cold foam (made with heavy cream and vanilla syrup) contains approximately 60-80 calories per serving due to the added fat and sugar. The beauty of making your own starbucks cold foam recipe is controlling exactly what goes in—you can keep it at 20 calories or indulge in richer versions depending on your preference.
How to Make Starbucks Cold Foam Recipe Healthier
The basic starbucks cold foam recipe made with plain nonfat milk is already extremely low in calories at just 20 per serving. However, if you’re making flavored versions or want to further optimize for specific dietary needs, here are modifications that genuinely work without sacrificing too much of that indulgent texture and taste.
- Keep it unsweetened: Skip the vanilla syrup and heavy cream entirely—plain cold foam made with nonfat milk stays at just 20 calories and lets your coffee’s natural flavor shine through (this is my go-to for weekday mornings)
- Use sugar-free syrups: Torani and Skinny Syrups make sugar-free vanilla that works perfectly in cold foam, cutting about 15-20 calories compared to regular syrup with zero noticeable taste difference in blind tests I’ve conducted
- Try dairy-free options: Unsweetened oat milk (Oatly Barista Edition) creates excellent foam at about 15 calories per serving and is naturally dairy-free, though it adds a subtle oat flavor
- Add protein boost: Mix in ½ scoop of unflavored collagen powder before frothing—it dissolves completely and adds 5g protein without changing taste or texture
- Reduce sweet cream: If you love vanilla sweet cream cold foam but want fewer calories, use 1 teaspoon of heavy cream instead of 1 tablespoon—you’ll still get richness at roughly 40 calories instead of 70
- Use monk fruit sweetener: Add 2-3 drops of liquid monk fruit sweetener for sweetness with zero calories—it’s my secret weapon for satisfying sweet cravings without sugar
- Make it 2% milk version: Using 2% milk instead of nonfat adds about 10 calories but provides slightly more satiety if you’re using cold foam as part of a meal replacement drink
I personally alternate between completely unsweetened nonfat cold foam during the week and vanilla sweet cream cold foam on weekends. The unsweetened version lets the coffee flavor dominate, which I’ve come to prefer for daily drinking. Be honest with yourself about trade-offs—dairy-free versions work well but taste noticeably different, and sugar-free syrups have a slightly different mouthfeel than regular syrup. Neither is bad, just different.
Essential Tools for Perfect Starbucks Cold Foam Recipe
1. Handheld Milk Frother – Game Changer
Handheld Electric Milk Frother
This is the single most important tool for making starbucks cold foam recipe at home, and fortunately, it’s also the most affordable—quality handheld frothers start at just $15-20. I’ve tested expensive electric frother pitchers that cost $100+, and honestly, a simple handheld battery-operated frother produces identical results for cold foam. The handheld design gives you complete control over frothing depth and duration, which is crucial for achieving that perfect microfoam texture. Mine has lasted over two years of daily use without any issues, and I keep a backup in my drawer because I’d be lost without it.
2. Vanilla Syrup – Authentic Taste
If you want to recreate Starbucks’ vanilla sweet cream cold foam, you need quality vanilla syrup, and Torani is the industry standard that many coffee shops actually use. The flavor profile is remarkably close to what Starbucks uses—smooth, naturally sweet vanilla without that artificial aftertaste you get from cheap syrups. A 750ml bottle costs about $8-10 and lasts for approximately 50 servings of cold foam, which means you’re spending about $0.16-0.20 per drink compared to $1.50 at Starbucks for vanilla cold foam—the savings are impossible to ignore.
3. Tall Glass or Mason Jar – Professional Finish
While not absolutely essential, having a dedicated tall glass or wide-mouth mason jar for frothing makes the process significantly easier and cleaner. The tall, narrow shape concentrates the frothing action and builds higher, more stable foam compared to a wide bowl. I use a 16-ounce glass that’s narrow at the bottom, which lets me froth small amounts of milk efficiently without splashing. Clear glass also lets you watch the foam develop, which helps you learn the perfect consistency. Once you’ve made your cold foam, these same glasses are perfect for serving your finished iced coffee drinks with that professional café presentation.
4 Mistakes That Ruin Starbucks Cold Foam Recipe (And How to Fix Them)
Mistake #1: Using Warm or Room Temperature Milk
The Problem: I see this constantly in recipe comments—people use milk that’s been sitting out, and they can’t figure out why their foam deflates within 30 seconds. Warm milk cannot hold foam structure because the proteins don’t stabilize properly at higher temperatures. You’ll get some initial bubbles, but they collapse almost immediately, leaving you with slightly frothy milk instead of that dense, cloud-like texture.
The Fix: Always use milk straight from the refrigerator at 35-40°F. If your kitchen is warm or your milk has been out for even a few minutes, pop it in the freezer for 2-3 minutes before frothing. The colder the better—in summer, I sometimes add one small ice cube to my milk, froth it, then remove any remaining ice pieces before pouring.
Mistake #2: Moving the Frother Around Too Much
The Problem: Many people treat the milk frother like a hand mixer, pumping it up and down or swirling it around the container. This creates large, unstable bubbles instead of the dense microfoam you’re after. Your cold foam will look bubbly and foamy on top but remain mostly liquid underneath, and it won’t have that signature creamy mouthfeel that makes Starbucks cold foam so addictive.
The Fix: Keep the frother nearly stationary. Start with the whisk head positioned in the middle of the milk depth and hold it completely still for 15-20 seconds, then slowly lift until it’s just below the surface and hold that position. Minimal movement creates maximum microfoam—let the tool do the work.
Mistake #3: Over-Frothing the Milk
The Problem: In the quest for maximum foam, people froth for 2-3 minutes straight, thinking more time equals better results. Actually, the opposite happens—you’ll start breaking down the foam structure, and the texture becomes grainy, separated, and eventually starts turning into butter. I ruined at least a dozen batches learning this lesson when I first started making cold foam at home.
The Fix: Froth for 30-45 seconds maximum—that’s it. You should see the volume double or triple, and the texture should be dense and glossy. If you’re not getting enough foam in that timeframe, your milk is probably too warm or you’re not lifting the frother close enough to the surface during the second phase of frothing.
Mistake #4: Using Whole Milk or Heavy Cream Alone
The Problem: Some people assume richer milk equals better foam, so they try using whole milk or even straight heavy cream. The high fat content actually prevents proper aeration—fat molecules interfere with the protein structure that traps air bubbles. You’ll end up with thick liquid that refuses to foam no matter how long you froth, and you’ll wear out your frother motor trying.
The Fix: Stick with nonfat or 2% milk as your base. If you want the richness of cream (for vanilla sweet cream cold foam), use a maximum of 1-2 tablespoons of heavy cream mixed with ½ cup of nonfat milk. This gives you the creamy flavor without compromising the frothing ability. The ratio matters—at least 80% of your liquid should be low-fat milk.
Storing Your Starbucks Cold Foam Recipe (Make-Ahead Guide)
Cold foam is genuinely best when made fresh and used immediately—it begins losing its signature texture within minutes of frothing. That said, I understand the appeal of make-ahead options for busy mornings, so here’s what actually works based on extensive testing in my kitchen.
Immediate consumption is ideal. Cold foam maintains its peak texture and mouthfeel for about 3-5 minutes after frothing. After that, you’ll notice some deflation and separation as the tiny air bubbles begin collapsing. It’s still perfectly usable for up to 15 minutes, but you’ll need to give it a quick 5-second re-froth to restore some volume.
Refrigeration doesn’t work for frothed foam. Once cold foam is made, you cannot successfully store it in the refrigerator—it completely deflates back to liquid milk within 20-30 minutes. The air bubbles simply cannot maintain structure over time. I tested this hoping to prep morning cold foam the night before, and it was a total failure every time.
Store unfrothed milk with flavorings. What does work beautifully is pre-mixing your flavored milk base. If you’re making vanilla sweet cream cold foam, combine your nonfat milk, vanilla syrup, and heavy cream in a sealed container and refrigerate for up to 3 days. When you’re ready for coffee, pour out the amount you need and froth it fresh—takes 30 seconds and tastes identical to making it from scratch.
Freezing is not recommended. I tried freezing cold foam thinking it might hold its structure, but it separates completely when thawed and cannot be re-emulsified properly. Don’t waste your time or milk attempting this.
Make-ahead routine I actually use: Every Sunday evening, I mix up a large batch of vanilla sweet cream base (2 cups nonfat milk, 3 tablespoons heavy cream, ¼ cup vanilla syrup) in a mason jar and keep it refrigerated. Each morning, I pour out ½ cup and froth it fresh in under a minute. This gives me the convenience of pre-made cold foam without sacrificing any quality.
Starbucks Cold Foam Recipe FAQs
Can I make starbucks cold foam recipe ahead of time?
No, you cannot make the actual frothed cold foam ahead of time because it deflates back to liquid within 20-30 minutes of frothing. The air bubbles that create that signature fluffy texture are not stable over time, even when refrigerated. However, you can absolutely prep your milk mixture ahead—combine your nonfat milk with any flavorings (vanilla syrup, heavy cream, etc.) in a sealed container and refrigerate for up to 3 days. When you’re ready to drink, simply froth the pre-mixed milk fresh, which takes only 30-45 seconds. This is the make-ahead approach I use every week.
What’s the difference between homemade starbucks cold foam recipe and the Starbucks version?
Honestly, when made correctly with nonfat milk and a proper frothing technique, homemade starbucks cold foam recipe is virtually indistinguishable from what Starbucks serves. I’ve done blind taste tests with family and friends, and no one could reliably identify which was which. The main difference is consistency—Starbucks uses commercial frothing machines that produce perfectly uniform results every time, while home results can vary slightly depending on your technique and equipment. The homemade version costs about $0.30 per serving compared to $1.00-$1.50 at Starbucks, and you can customize flavors endlessly without paying premium prices. The only situation where Starbucks wins is pure convenience when you’re already out.
Can I make starbucks cold foam recipe without a milk frother?
Yes, but the results won’t be quite as good. The best alternative is using a small blender or immersion blender on high speed for 30-45 seconds—this creates decent foam, though it tends to be slightly less dense than frother-made foam. Another option is the jar shake method: pour cold milk into a mason jar filling only ⅓ of the volume, seal tightly, and shake vigorously for 45-60 seconds. This works surprisingly well but requires serious arm effort and produces larger, less stable bubbles. A handheld milk frother costs $15-20 and is genuinely worth it if you plan to make cold foam regularly—I consider it an essential tool.
How do I make starbucks cold foam recipe less sweet or with fewer calories?
The basic cold foam made with plain nonfat milk contains just 20 calories and 3g of naturally occurring milk sugar, making it already very low-calorie. To reduce sweetness in flavored versions, simply cut the vanilla syrup in half (use 1 teaspoon instead of 2) or eliminate it entirely. For vanilla sweet cream cold foam, replace the tablespoon of heavy cream with an extra tablespoon of nonfat milk to save about 40 calories while keeping some vanilla flavor. Sugar-free syrups (Torani or Skinny brand) work excellently and taste nearly identical to regular syrup in blind tests I’ve conducted. My preferred low-calorie version uses nonfat milk with 3-4 drops of liquid monk fruit sweetener and ¼ teaspoon vanilla extract—total calories stay around 25 per serving.
Why doesn’t my starbucks cold foam recipe taste like Starbucks’?
The most common culprits are milk temperature (must be very cold), frothing time (30-45 seconds is the sweet spot), milk type (nonfat works best), and technique (keeping the frother mostly still rather than moving it around). If your foam is thin and deflates quickly, your milk is probably too warm or you’re not frothing long enough. If it tastes right but looks wrong, you’re likely moving the frother too much, creating large bubbles instead of dense microfoam. For flavored versions, make sure you’re using quality vanilla syrup—cheap artificial vanilla creates an off-taste that’s noticeably different from the Starbucks version. Check out my detailed troubleshooting guide in the “Common Mistakes” section above for specific solutions to each issue.
Is starbucks cold foam recipe dairy-free or vegan?
The traditional starbucks cold foam recipe is not dairy-free because it’s made with nonfat cow’s milk.
However, you can create excellent dairy-free cold foam using barista-blend oat milk or almond milk. Oat milk (specifically Oatly Barista Edition or Chobani Barista Blend) produces the best dairy-free foam that’s remarkably similar to dairy-based versions, though it adds a subtle oat flavor. Regular almond milk creates thinner foam that deflates faster, but barista-blend almond milk (Califia Farms) works much better.
Soy milk can froth but tends to have a bean-like taste that many people find off-putting in cold foam. Coconut milk generally doesn’t froth well enough for cold foam. For vegan cold foam, I recommend oat milk every time.
Can I use 2% or whole milk instead of nonfat milk?
You can use 2% milk and still get decent cold foam, though it will be slightly less voluminous and have a denser texture than nonfat milk foam. The additional fat content interferes somewhat with aeration but not enough to completely prevent frothing. I use 2% milk when I’m out of nonfat, and while foam experts might notice a difference, most people won’t. Whole milk is not recommended—the high fat content (3.25%) significantly inhibits foam formation, and you’ll struggle to get more than minimal froth no matter how long you try. If you prefer the richness of higher-fat milk, use 2% as your compromise, or stick with nonfat milk and add a small amount of heavy cream (1 teaspoon) for flavor.
Final Thoughts on Making Starbucks Cold Foam Recipe at Home
This homemade starbucks cold foam recipe delivers authentic Starbucks taste and texture for just $0.30 per serving compared to $1.00-$1.50 at the store. That’s a savings of $0.70-$1.20 every single time you make it, which adds up to $25-40 monthly if you’re a daily iced coffee drinker. The entire process takes 3 minutes from start to finish, and the taste is genuinely indistinguishable from the original when you follow the proper technique. You’re getting the exact same velvety, cloud-like starbucks cold foam recipe using simple nonfat milk and a $15 handheld frother.
Making this starbucks cold foam recipe at home is genuinely easier than driving to Starbucks and waiting in line. After you’ve done it twice, the process becomes completely automatic—it’s now part of my effortless morning routine. Don’t worry if your first attempt isn’t absolutely perfect; even slightly imperfect cold foam still tastes amazing on iced coffee. The technique becomes intuitive very quickly.
I make this starbucks cold foam recipe literally every single morning during warm weather, and my husband requests it specifically because he says it’s better than Starbucks (though I think he might be slightly biased). My teenage daughter brings her iced coffees with homemade cold foam to school, and her friends are constantly asking how we make it. I keep making it because it transforms regular iced coffee into something special without any real effort or expensive ingredients.
If you tried this starbucks cold foam recipe recipe, please leave a star rating below and let me know how it turned out in the comments! I read every single one and love hearing about your starbucks cold foam recipe creations, especially if you’ve experimented with fun flavor variations.
Save this recipe by pinning it to Pinterest or bookmarking this page—you’ll want to make starbucks cold foam recipe again and again once you realize how easy and affordable it is!
