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Cold foam tops everything now, from coffee to cocktails
Brands and bartenders are using the topping to add flavor and texture without changing base recipes, and the market is projected to reach $3.8 billion by 2033.
- Cold foam is transforming drink menus, moving from coffee to sodas, chai, and cocktails, with the cold foam beverage system market projected to reach $3.8 billion by 2033.
- Appealing to Gen Z and millennials seeking quick customization, major chains use foam as a simple add-on to refresh offerings while keeping preparation consistent across menus.
- McDonald now offers a crafted soda lineup including the Orange Dream made with Hi-C Orange Lavaburst, while Dunkin combines black cherry flavor with foam in its Cherry Daydream Refresher and Dutch Bros Coffee uses creamy toppings on seasonal menus.
- Starbucks features protein-infused foam on drinks like the Iced Vanilla Cream Protein Latte, offering 15 to 36 grams of protein, while home hosts and bartenders use handheld frothers to create smooth cocktail toppings.
- The Dulce de Leche Chai pairs spiced tea with caramel and sweet cream finished with cinnamon, and the chain utilizes a straw-free sip lid called the "siplet" that directs the first sip through the foam layer.
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Cold foam tops everything now, from coffee to cocktails
Cold foam takes over the iced-drink season as it moves across a wider range of cold drinks in warmer weather. The once-simple topping now drives ... Read moreThe post Cold foam tops everything now, from coffee to cocktails appeared first…
·Missoula, United States
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Total News Sources11
Leaning Left3Leaning Right1Center4Last UpdatedBias Distribution50% Center
Bias Distribution
- 50% of the sources are Center
50% Center
L 38%
C 50%
12%
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