Protein Cold Foam Iced Latte

How to Make Protein Cold Foam Iced Latte

1. 1

   Step 1: Brew and chill the coffee

   Brew 4 shots of espresso (about 120 ml) or make very strong coffee and let it cool briefly. For best results, chill the espresso in the fridge for a few minutes while you prepare the foam so it won't melt the ice immediately.

   For this step

   • 4 shotsFreshly brewed espresso (or very strong coffee)
   
2. 2

   Step 2: Make the protein cold foam

   In a shaker, small blender, or jar with a milk frother combine 1 cup (240 ml) of the milk (from the divided amount), the 2 scoops of vanilla whey protein, 2 tablespoons cold water, 1 tablespoon simple syrup, and a pinch of salt. Shake vigorously for 20–30 seconds or blend for 10–15 seconds until the mixture is thick, frothy, and slightly glossy — the foam will be thicker than warmed frothed milk.

   For this step

   • 2 1/2 cupsMilk (2% recommended), divided
   • 2 scoops (about 30 g each)Vanilla whey protein powder
   • 2 tbspCold water (to help emulsify foam)
   • 1 tbspSimple syrup (or liquid sweetener of choice)
   • 1/2 pinchPinch of fine salt
   
3. 3

   Step 3: Build the iced latte

   Divide the remaining milk (about 360 ml) and ice between two tall glasses. Pour the chilled espresso evenly over the ice and milk, leaving room at the top for the foam. Gently stir once to combine the coffee and milk for a uniform base.

   For this step

   • 2 cupsIce
   
4. 4

   Step 4: Top with the protein foam

   Spoon or gently pour the prepared protein cold foam over each glass, letting it float on top of the iced latte. The foam should sit as a creamy cap that gradually integrates when sipped or stirred.
   
5. 5

   Step 5: Garnish and serve

   Dust a light sprinkling of cocoa powder or ground cinnamon over the foam for aroma and presentation. Serve immediately with a straw or spoon — encourage stirring if you prefer the foam mixed into the drink.

   For this step

   • 1 tspCocoa powder or ground cinnamon (for garnish)
   
6. 6

   Step 6: Storage and variations

   If you have leftover foam, keep it chilled in a sealed container and use within 24 hours (re-shake briefly before serving). Substitute unsweetened almond or oat milk and a plant-based protein powder for a vegan-friendly version; reduce or omit syrup for lower sugar.
   

1. Brew 4 shots of espresso (about 120 ml) or make very strong coffee and let it cool briefly. For best results, chill the espresso in the fridge for a few minutes while you prepare the foam so it won't melt the ice immediately.
2. In a shaker, small blender, or jar with a milk frother combine 1 cup (240 ml) of the milk (from the divided amount), the 2 scoops of vanilla whey protein, 2 tablespoons cold water, 1 tablespoon simple syrup, and a pinch of salt. Shake vigorously for 20–30 seconds or blend for 10–15 seconds until the mixture is thick, frothy, and slightly glossy — the foam will be thicker than warmed frothed milk.
3. Divide the remaining milk (about 360 ml) and ice between two tall glasses. Pour the chilled espresso evenly over the ice and milk, leaving room at the top for the foam. Gently stir once to combine the coffee and milk for a uniform base.
4. Spoon or gently pour the prepared protein cold foam over each glass, letting it float on top of the iced latte. The foam should sit as a creamy cap that gradually integrates when sipped or stirred.
5. Dust a light sprinkling of cocoa powder or ground cinnamon over the foam for aroma and presentation. Serve immediately with a straw or spoon — encourage stirring if you prefer the foam mixed into the drink.
6. If you have leftover foam, keep it chilled in a sealed container and use within 24 hours (re-shake briefly before serving). Substitute unsweetened almond or oat milk and a plant-based protein powder for a vegan-friendly version; reduce or omit syrup for lower sugar.