Easy Protein Cold Foam Recipe
Transform your daily iced coffee with this thick, velvety protein cold foam. A quick, macro-friendly Starbucks copycat that delivers a rich, sweet cream finish without any chalky texture!
Equipment
- Handheld milk frother
- Glass or cup
Ingredients
- 3 Tbsp Whipped Cream
- 4 Tbsp Milk
- 1 Tbsp Sugar-free sweetener
- 2 Tbsp ISOPURE Unflavored Protein Powder
- 1 Tsp Vanilla extract
- 1 Cup Ice Coffee
Instructions
Build the First Foam
- Add the whipped cream, 2 tablespoons of the milk, and the sugar-free sweetener to a cup. Froth with a handheld milk frother or small blender for 1 to 3 minutes, until the mixture looks thick, pale, and fluffy, with soft ripples that hold for a moment on the surface.
- Once it is nicely foamy, set it aside while you prepare the protein mixture. This short pause helps you focus on getting the next part completely smooth.
Mix the Protein Slurry
- In a separate dish, combine the ISOPURE Unflavored Protein Powder, 1 Tsp Vanilla extract, and the remaining 2 tablespoons of milk. Whisk or shake it vigorously until you have a glossy, lump-free slurry, because even tiny dry pockets of powder will turn the final foam chalky instead of silky.
Combine and Froth Again
- Pour the smooth protein mixture into the first foamy mixture, then blend until everything comes together. You are looking for a velvety, cascading texture, thick enough to sit on top of the coffee, but still loose enough to pour in a soft ribbon.
Finish the Drink
- Fill a glass with the ice coffee and standard ice cubes, then gently pour the cold foam over the top. If the texture is right, the foam will blanket the surface in a creamy layer and slowly mingle with the coffee as you sip.
Notes
Temperature Tip: Keep every dairy ingredient ice cold before you begin. Cold cream and milk whip up with better volume and hold their shape much longer.
Mixing Tip: Make a slurry with the protein powder and a small amount of liquid before combining it with the foam to avoid clumps.
Equipment Tip: Use a handheld milk frother or mini blender for the best micro-foam. A regular whisk cannot push enough air into the protein mixture.
Serving Tip: Use standard ice cubes in the coffee glass. They support the foam layer better and melt more slowly than crushed ice.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.