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Coffee and Milk Foam

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A simple airy coffee and milk foam that can complement many desserts for a modernist twist. Made light and airy with an iSi Whip charged with N2O and stabilized with soy lecithin as the emulsifier and iota carrageenan as a thickener. Iota carrageenan works particularly well with dairy and creates a soft gel in the presence of the milk’s calcium.



Coffee and milk foam stabilized with soy lecithin and iota carrageenan

Coffee and milk foam with iSi Whipper


- 200 g (7 oz) coffee and milk

- 7 g sugar

- 1 g iota carrageenan

- 2 g soy lecithin


1- Mix all the powders (sugar, iota carrageenan, soy lecithin) to aid dispersion.

2- In a small pot whisk the coffee and milk with the powders to disperse them.

3- Heat the mixture to 79 °C (175 °F) to hydrate the iota carrageenan, whisking occasionally.

4- Pass contents through the iSi Funnel and Sieve directly into 1L iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Repeat process with a second charger.

5- Refrigerate for at least 3 hours.