The process of creating a chilled, frothy topping for beverages involves aerating cold milk or cream until it reaches a light, cloud-like consistency. This textured topping, often unsweetened or subtly flavored, provides a contrasting mouthfeel when layered atop coffee or other drinks. An example includes blending nonfat milk with a touch of vanilla syrup until it forms a stable, velvety foam that slowly melds with the liquid below.
The appeal of this technique lies in its ability to add textural complexity and enhanced flavor perception to beverages without significantly increasing caloric content or diluting the drink’s base. Historically, similar frothing methods have been used in culinary arts for centuries; its application to cold beverages represents a modern adaptation driven by consumer demand for customized and visually appealing coffee experiences.
