Foam Sweet Foam: Why Cold Foam is Floating to the Top This Summer

If there is one thing that seems to be crowning every iced drink in Bend this summer, it’s cold foam. From cold brew and iced lattes to colorful fruit teas and energy drinks, cold foam has become the fluffy finishing touch that coffee shops and tea houses cannot seem to stop pouring.

What started as a simple layer of aerated milk has evolved into an entire category of beverage customization, complete with seasonal flavors, dairy free options and social media-worthy creations. And while it may feel like a recent trend, cold foam’s roots stretch back much farther than most people realize.

Cold foam, also known as milk foam or cold milk foam, can trace its origins to several coffee loving cultures around the world. Scandinavian countries such as Sweden and Denmark have long served cold beverages topped with milk foam. Japan has featured iced drinks with foamy milk toppings for years. In Greece, the beloved freddo cappuccino combines a double shot of iced espresso with a thick, velvety layer of cold milk foam known as afrogala.

Still, many coffee drinkers credit Starbucks with introducing cold foam to the American mainstream. In 2014, the company launched its Cold Foam Cascara Cold Brew, helping transform a relatively niche beverage component into a national obsession. Other coffee chains and independent cafes quickly followed suit.

Now, over a decade later, cold foam has become its own genre. Part of the appeal is texture. Unlike whipped cream, which can quickly collapse into a drink, cold foam is light, airy and remarkably stable. It sits atop iced beverages like a pillowy cloud, gradually blending into the drink below as you sip.

The process itself is fairly simple. Cold foam is created by aerating milk, or a milk alternative, into thousands of tiny bubbles. Nonfat milk is often used because its high protein content creates a stiff, stable foam. Half and half produces a richer, denser texture. Some recipes use a combination of whole milk and heavy cream for extra indulgence. Dairy free options such as oat milk, almond milk and soy milk have also become increasingly popular.

Using a blender, specialty foamer or similar device, the milk is whipped until it reaches a smooth, velvety consistency. The result is a topping that feels luxurious without the heaviness of traditional cream.

Of course, simple milk foam was never going to be enough. Today, cold foam comes in countless flavors. Sweet cream cold foam remains a favorite, but coffee shops now offer everything from vanilla and caramel to matcha, fruit-inspired varieties and seasonal specialties. For many customers, choosing the foam has become almost as important as choosing the drink itself.

For whatever reason, the cold foam craze never quite caught my attention. I love iced tea. I drink it all summer long. But iced coffee and cold brew have never been my thing. And the idea of cream floating on top of a cold beverage did not sound particularly appealing. I do not even like old fashioned cream sodas.

This summer, however, I made a promise to myself to try things I have never tried before. Don’t get too excited. I will not be ziplining down Mt. B or surfing the Whitewater Park anytime soon. But I am willing to branch out when it comes to food and drink.

I decided to start with iced tea and cold foam. My first stop was the new Tea & Art Lounge, better known as TEAL, in downtown Bend. I ordered a Luscious Cherry White Iced Tea and, at the recommendation of the barista, added oat milk cold foam with a hint of vanilla sweetness. The result surprised me.

Instead of feeling heavy, the foam added a silky texture and subtle sweetness that complemented the tea. Each sip delivered a little bit of creamy richness without overwhelming the bright cherry flavor underneath. Next time, I’m excited to try coconut cold foam, since coconut screams summertime to me and I always love coconut-anything.

Find cold foam-topped cold and iced drinks at spots all around town this summer, including the new Tea + Art Lounge in downtown Bend. Credit: Donna Britt

At TEAL, customers can add custom cold foam to virtually any beverage. Daily rotating options have included flavors such as Ube Cold Foam and London Fog Cold Foam. Guests can customize foam with any syrup available behind the counter. Recent creations have included a Strawberry Kiwi Iced Tea topped with Passionfruit Cold Foam, an Herbal Coffee Iced Tea finished with White Chocolate Cold Foam and a striking Butterfly Pea Iced Tea layered with Matcha Cold Foam, creating a dramatic tie-dyed effect in the glass.

TEAL is hardly alone. At Dutch Bros, cold foam appears under the name Soft Top. Customers can add it to iced coffees, cold brews and Rebel energy drinks. Beyond the standard version, fans can customize Soft Top with flavored syrups or choose sugar free options.

Then there is Starbucks, which continues to expand its already extensive foam lineup. Vanilla Sweet Cream Cold Foam remains a staple, but customers can also find options such as Brown Sugar Cream Cold Foam, Matcha Cream Cold Foam and an ever changing roster of seasonal variations. The possibilities seem almost endless.

For those who prefer a do-it-yourself approach, cold foam is surprisingly easy to make at home. A French press works remarkably well. Simply add milk and pump the plunger vigorously until foam forms. A mason jar can accomplish a similar result with a little arm strength and enthusiasm. Handheld milk frothers are inexpensive and make the process even easier.

Whether you make it yourself or seek out the latest creation around town, cold foam appears to have secured its place as one of summer’s favorite beverage trends.

As for me, I’m still not ready for cold brew. But cold foam on iced tea? Now that’s the trend I’m ready to get behind.

This article appears in the Source July 2, 2026.