Tea-Flavored Cold Foam

Elevate your latte game with tea-infused cold foam, crafted by steeping premium loose leaf teas directly into creamy Oatly Half & Half. Whether it's the floral elegance of White Tea Rose, the dreamy blue hue of Blue Jasmine or the smoky depth of Whisky Barrel Aged Chiang Dao, each infusion delivers a unique flavor twist. After a slow steep in the fridge, the tea-infused cream is lightly sweetened and charged with nitrogen to create a rich, velvety foam. Dollop it on top of your favorite lattes—like matcha, London Fog or Masala Chai—for an indulgent and aromatic finish.

Date:

April 14, 2025

Author:

Rishi Tea

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Experience the romance of tea through silky cold foam lattes infused with blossoms, fruit and fragrant leaves.

Matcha Latte with White Tea Rose Cold Foam

London Fog Concentrate Latte with White Tea Rose Cold Foam

White Tea Rose Cold Foam London Fog or Matcha Latte

Ingredients

4 oz water
600mL Rishi Simple Brew
10g Rishi White Tea Rose Mélange
16 oz Oatly Half & Half
Charging the Cold Foam: aluminum whipped cream dispenser, 3 oz simple syrup, nitrogen charger

Preparation

Add 4 oz 185°F water to 10g Rishi White Tea Rose Mélange and steep for 3 minutes in a 600mL Rishi Simple Brew.
Add 16 oz of Oatly Half & Half and steep in the refrigerator for 4-6 hours.
After 4-6 hours, decant infusion.
See Charging the Cold Foam for final foam preparation steps.
Use 1-2 oz cold foam (to taste) atop 4 oz Rishi London Fog Concentrate latte or matcha latte.

London Fog Concentrate

Bold | Juicy | Comforting

from $25.50

Teahouse Matcha

Sweet | Creamy | Umami

from $68

White Tea Rose Melange

Fresh | Floral | Balanced

from $22.05

Simple Brew Loose Leaf Teapot

from $22

Matcha Latte with Blue Jasmine Cold Foam

Blue Jasmine Cold Foam Matcha Latte

Ingredients

4 oz water
600mL Rishi Simple Brew
10g Rishi Blue Jasmine
16 oz Oatly Half & Half
Charging the Cold Foam: aluminum whipped cream dispenser, 3 oz simple syrup, nitrogen charger

Preparation

Add 4 oz 190°F water to 10g Rishi Blue Jasmine and steep for 3 minutes in a 600mL Rishi Simple Brew.
Add 16 oz of Oatly Half & Half and steep in the refrigerator for 4-6 hours.
After 4-6 hours, decant infusion.
See Charging the Cold Foam for final foam preparation steps.
Use 1-2 oz cold foam (to taste) atop 4 oz matcha latte.

Teahouse Matcha

Sweet | Creamy | Umami

from $68

Blue Jasmine

Fresh | Floral | Herbaceous

from $50

Simple Brew Loose Leaf Teapot

from $22

Masala Chai Concentrate Latte with Whisky Barrel Aged Cold Foam

Whisky Barrel Aged Cold Foam Masala Chai Latte

Ingredients

4 oz water
600mL Rishi Simple Brew
10g Rishi Whisky Barrel Aged Chiang Dao
16 oz Oatly Half & Half
Charging the Cold Foam: aluminum whipped cream dispenser, 3 oz simple syrup, nitrogen charger

Preparation

Add 4 oz 200°F water to 10g Rishi Whisky Barrel Aged Chiang Dao and steep for 4 minutes in a 600mL Rishi Simple Brew.
Add 16 oz of Oatly Half & Half and steep in the refrigerator for 4-6 hours.
After 4-6 hours, decant infusion.
See Charging the Cold Foam for final foam preparation steps.
Use 1-2 oz cold foam (to taste) atop 4 oz Rishi Masala Chai Concentrate latte.

Masala Chai Concentrate

Spicy | Rich | Fragrant

from $25.50

Japanese Whisky Barrel Aged: Chiang Dao

Oak | Vanilla | Burnt Sugar

from $40

Simple Brew Loose Leaf Teapot

from $22

Charging the Cold Foam

Prechill an aluminum whipped cream dispenser in the fridge to ensure it is cold before using.
Add 3 oz simple syrup to your tea infusion and stir.
Add the combined infusion to the whipped cream dispenser (but do not fill past the max fill line).
Screw on the lid to the whipped cream dispenser.
Take a nitrogen charger, and screw the nitrogen charger into the dispenser, until you hear a hissing noise (which is the nitrogen flowing into the dispenser).
Vigorously shake dispenser for 30-45 seconds. The liquid inside the dispenser will slosh a lot less when the nitrogen is well incorporated, indicating the cold foam is ready.
Top your latte with cold foam and enjoy!