Belfonte Dairy | From the Heart of Kansas City
Honey Lavender Cold Foam
A close-up view of a creamy iced coffee drink topped with frothy cold foam and a garnish of dried lavender, with Belfonte dairy products placed behind it on a marble surface.

Ingredients

  • 32 oz. frozen Shredded Hash Brown Potatoes, thawed
  • ½ cup finely chopped White Onion
  • 1 tsp. Salt, plus more to taste
  • ½ tsp. Ground Black Pepper, plus more to taste
  • 1 (10.5 oz.) can Cream of Chicken Soup
  • ½ cup Belfonte Sour Cream
  • ¼ cup Belfonte 2% Reduced Fat Milk
  • ½ cup Unsalted Butter, divided
  • 2 cups Shredded Cheddar Cheese
  • 1 cup crushed buttery Snack Crackers

Directions

Make the Honey Lavender Syrup:

  1. In a medium saucepan, combine the water and honey over medium-low heat. Bring the mixture to a gentle simmer, stirring occasionally, until the sugar is dissolved.
  2. Add the dried lavender to the saucepan. Gently simmer for fifteen minutes, stirring occasionally.
  3. Remove the saucepan from the heat and let it cool to room temperature for fifteen minutes.
  4. Strain the syrup into a glass jar, then discard the lavender.

Make the Pistachio Cold Foam:

  1. Chill a two-cup glass measuring cup in the freezer for 5 minutes.
  2. Pour heavy cream, milk, and honey lavender syrup into the chilled measuring cup. Use a handheld frother to froth the ingredients together until thickened, foamy, and about doubled in height. Alternatively, place a glass jar fitted with a lid in the freezer for five minutes. Combine the ingredients in the chilled jar, tightly screw the lid on, and shake.
  3. Pour honey lavender cold foam over iced coffee or cold brew, garnish with a drizzle of honey or a few lavender buds, and enjoy!

Notes:

  • The honey syrup yields a little less than ½ cup, so there will be leftover syrup. Store in an airtight container in the refrigerator for up to five days to use for fresh cold foams throughout the week.
  • If you prefer a very thick cold foam, combine the heavy cream, milk, and honey lavender syrup in the chilled measuring cup, then freeze for another 5-7 minutes before frothing.

Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 3-4 (makes ½ cup honey lavender syrup / 1 cup of honey lavender cold foam)

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