Description

This Starbucks Protein Cold Foam Copycat recipe delivers a rich, creamy, and protein-packed foam perfect for topping your iced coffee or cold brew. Made with a blend of heavy cream, half and half, vanilla syrup, and unflavored or vanilla whey protein powder, this frothy delight adds a silky texture and boost of protein while mimicking the signature foam you enjoy at Starbucks.

Ingredients

Scale

Protein Cold Foam

3 tablespoons heavy cream
3 tablespoons half & half (or milk plus a splash of cream)
½ to 1 tablespoon vanilla syrup (adjust to taste, or omit if using sweetened whey protein)
2 tablespoons unflavored whey protein powder (or vanilla protein powder if using less syrup)

Instructions

Combine Ingredients: In a small cup or frothing pitcher, add the heavy cream, half and half, vanilla syrup, and protein powder together to prepare the base mixture.
Froth the Mixture: Use a handheld milk frother for 20–30 seconds, or alternatively, place the mixture in a sealed jar and shake vigorously until the contents become thick, foamy, and silky smooth.
Adjust Consistency: If the foam turns out too thick, add a splash of half and half to thin it out; if too thin, froth it again for a few more seconds to achieve the desired texture.
Serve: Spoon or pour the prepared protein cold foam over your iced coffee or cold brew. Serve immediately to enjoy the creamy foam at its best.

Notes

Use vanilla whey protein powder if you prefer less syrup for sweeter foam.
The texture can be customized by adjusting the amount of half and half or frothing time.
This foam is best served fresh and immediately after preparation.
You can substitute half and half with milk and adjust cream accordingly, but heavy cream adds richness.
For a dairy-free option, try coconut cream and a compatible dairy-free protein powder.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Beverages
Method: No-Cook
Cuisine: American

Keywords: Starbucks copycat, protein cold foam, iced coffee topping, whey protein foam, creamy cold foam, coffee hack