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An airy wave of cold foam drinks drifted into Vancouver this summer. Some spots offer a couple of carefully calibrated options, while others serve a free-for-all of customized whipped dairy and non-dairy milks to cover whatever suits your fancy.
First, a bit of background. Around 2010, cheese foam — a whisked cloud of milk and cream sprinkled with salt layered over cold tea — became popular in the night market stands of Taiwan.
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