The present invention addresses the problem of providing a frozen foaming body for a non-beer alcoholic beverage or a soft drink, providing a non-beer alcoholic beverage or soft drink in which the frozen foaming body is floating, and providing a production method for the non-beer alcoholic beverage or the soft drink in which the frozen foaming body is floating, the non-beer alcoholic beverage or the soft drink having a mouthfeel that integrates subtle, creamy bubbles and fine ice, having a refreshing mouthfeel, and having a high coefficient of cubic expansion (overrun). As a solution, the present invention produces a frozen foaming body having a coefficient of cubic expansion of 200% to 370% in a non-beer alcoholic beverage or a soft drink by adding a beverage foaming agent and a freezing point lowering component to the non-beer alcoholic beverage or the soft drink, and then using a freezing device to process a frozen beverage base liquid obtained by adjusting the freezing point of the non-beer alcoholic beverage or the soft drink to between -0.8 and -5.8°C. The present invention provides a highly-palatable frozen foaming body for a non-beer alcoholic beverage or a soft drink having a mouthfeel that integrates subtle, creamy bubbles and fine ice, having a refreshing mouthfeel, and having a high coefficient of cubic expansion. The present invention also provides a non-beer alcoholic beverage or soft drink in which the frozen foaming body is floating.
