Iced Salted Vanilla Cloud Foam
An iced espresso and milk drink topped with airy vanilla cloud foam and a delicate pinch of sea salt. Sweet, creamy and refreshing, with a subtle savoury finish.
- Dose
- 18 g
- Yield
- 350–400 ml
- Time
- 8 min
- Vessel
- Tall glass, 350–400 ml
Ingredients
Ratio 1:2
Per shot
18 g in 36 g out
Keep the same target time and adjust the grind if needed.
- 18 g freshly ground coffee
- 36 g espresso, target yield
- 150 ml cold milk
- 120 g ice
- 60 ml very cold skimmed or semi-skimmed milk for the foam
- 10 ml vanilla syrup for the foam
- 0.2 g fine sea salt (a small pinch)
Equipment
- Espresso machine
- Portafilter and basket
- Coffee grinder
- Tamper
- Digital scale
- Timer
- Handheld milk frother or electric cold-foam frother
- Small frothing jug
- Spoon
Tap each step as you brew.
Skimmed milk creates the lightest, airiest foam. Use whole milk for a creamier texture, although the foam may be slightly denser.
Steps
- Grind 18 g of coffee and pull a double espresso, aiming for a final yield of 36–40 g. Leave it to cool for approximately one minute.
- Fill a tall glass with approximately 120 g of ice. Add 150 ml of cold milk.
- Slowly pour the espresso over the milk and ice. Pouring it over the back of a spoon can help create a more defined layered appearance.
- Combine 60 ml of very cold milk, 10 ml of vanilla syrup and a small pinch of sea salt in a chilled frothing jug. Froth for 25–40 seconds until the mixture becomes light, glossy and approximately doubles in volume. The texture should remain pourable rather than becoming stiff.
- Pour or spoon the salted vanilla cloud foam over the iced coffee. Serve immediately without stirring, allowing the coffee to pass through the foam while drinking.
Troubleshooting
The foam collapses quickly
The milk or frothing jug may not be cold enough. Use milk directly from the fridge and chill the jug before frothing.
The foam is too dense
Reduce the frothing time or use skimmed milk instead of whole milk or cream.
The drink tastes too salty
Use no more than a very small pinch of fine salt. Prepare a new portion of unsalted foam and mix it with the existing foam if necessary.
The drink is too sweet
Reduce the vanilla syrup from 10 ml to 5 ml. Do not compensate by adding more salt.
Variations
- Dairy-free: use a cold barista oat milk suitable for frothing.
- Sweeter version: add 5 ml of vanilla syrup directly to the espresso.
- Stronger coffee: use 45–50 g of espresso while keeping the same amount of milk.
- Without an espresso machine: use 50 ml of strong Moka Pot coffee.
More Iced Latte Recipes
For a simpler milk-and-espresso balance, start with the Iced Latte recipe. For a sweeter drink without foam, make the Iced Caramel Latte.
Browse all nine drinks in the Iced Coffee recipe collection.
