In February I traveled to Los Angeles for an art visit and lodged in Koreatown. A short walk from the hotel stood a compact cafe named Stagger, mainly praised for its matcha blend. Yet the item that captured my attention was their cream top, an iced Americano finished with vanilla cream. Back in Oakland the memory lingered and I kept wishing for another serving.

For over two decades I have taken my coffee black whether hot or cold. At first this habit came from knowing cooled black coffee could be reheated in the microwave without any worry over curdling milk. Later, once I began buying premium beans, black coffee seemed the clearest way to taste their quality.

So the pull of the cream top caught me off guard. When a strong heat wave hit Oakland in March I looked for ways to enjoy the weather with upgraded coffee drinks. I spent fourteen dollars on the Zulay Kitchen frother and started experimenting.

The handheld device works much like a small immersion blender. I add milk to a glass, place the frother inside, and press the button until the texture suits me. Fresh batteries finish the job in thirty seconds to a minute. As power fades the process slows, signaling it is time for replacements. The tool can also whip eggs, blend protein powder, or prepare hot cocoa, yet coffee drinks have received the most attention while I tried to copy the cream top at home.

The cream top traces back to the Einspänner, an espresso beverage named after a single horse carriage. The classic Viennese style used hot espresso with whipped cream on top to retain warmth for drivers working in winter. Its appeal spread beyond that group. How the drink reached South Korea remains unclear, but it gained wide popularity there in many chilled forms. From there it traveled to the United States, where Starbucks cold foam drinks had already prepared the market.

Besides the welcome addition of fat and sugar, the cream top stood out because the topping sat between light latte foam and dense whipped cream. It melted gradually and blended slowly into the coffee below.

My early home attempts stayed straightforward. Without an espresso machine I rely on strong cold brew during warm months, which holds its own against the foam. Some guides suggest instant espresso powder as an alternative when cold brew is unavailable.

Once the basic version felt reliable I moved to bolder breakfast ideas. One favorite came from a Starbucks promotion: cold brew topped with coconut ube foam and finished with toasted coconut flakes. The result tastes excellent. When temperatures stayed near ninety degrees in Oakland for two weeks this drink offered steady relief.

In short I suggest trying any frother. Higher priced models exist and some users prefer them. I followed guidance from America s Test Kitchen while other sources such as Wirecutter and Bon Appétit list their own choices. The model I chose is affordable and straightforward and has performed well. While premium connected appliances may offer convenience, few match the value of a fourteen dollar battery powered foamer in daily enjoyment.