In February, I found myself in Los Angeles, exploring the art scene and staying in Koreatown. Near my hotel, I stumbled upon a quaint coffee shop named Stagger, which has gained popularity for its matcha. However, the drink that captured my heart was their iced Americano topped with vanilla cream. After returning to Oakland, I couldn’t shake the craving for it.
For over 20 years, I’ve preferred my coffee black, finding it easier to reheat without curdling milk and allowing me to truly enjoy the premium beans I’ve discovered along the way. So, my newfound affection for the cream top was quite unexpected. When Oakland dealt with a severe heat wave in March, I decided that fancy coffee drinks were the perfect remedy, leading me to purchase a $14 frother from Zulay Kitchen.
This handheld frother operates similarly to an immersion blender. I simply pour milk into a cup, insert the frother, and press the button until it reaches the desired consistency, which typically takes around 30 seconds with fresh batteries. As the batteries weaken, it takes a bit longer, prompting me to change them. Beyond frothing, the device is handy for beating eggs and mixing protein powders, but its primary function has been enhancing my coffee drinks, particularly for recreating my own cream top.
The cream top has its origins in the Einspänner, an espresso beverage named after a single-horse carriage. Traditionally, the Vienna version featured hot espresso with whipped cream on top to insulate the drink for carriage drivers braving the cold. Although its journey to South Korea is unclear, it gained immense popularity there, often served iced, and subsequently made its way to the US, where Starbucks’ “cold foam” drinks set the stage for its success.
One appealing aspect of the cream top is its unique texture; it’s denser than latte foam but lighter than regular whipped cream, adding a delightful melty quality as it slowly descends into the coffee.
Initially, I kept my home experiments simple. Lacking an espresso machine, I opted for concentrated cold brew during the warm months, which has a robust flavor that complements the foam well. Some recipes recommend using powdered espresso as an alternative.
As I perfected the basic cream top, I began to experiment with more creative beverages, including one inspired by a Starbucks advertisement—a cold brew topped with coconut ube cold foam and finished with toasted coconut flakes. It’s absolutely delicious! During a recent spell of 90-degree weather in Oakland, this drink was my go-to refreshment.
Ultimately, I highly recommend getting a frother. While there are expensive options available, mine—recommended by various sources—is affordable and efficient. Although higher-end models may be nice, can they deliver the same pleasure per dollar as a simple $14 frother that runs on AA batteries? I have my doubts!
