Creamy Matcha Latte Foam (Printer View)

A smooth matcha latte crowned with sweet, silky cold foam for a refreshing boost.

# Components:

→ Matcha Base

01 - 1 teaspoon high-quality matcha powder
02 - 1/4 cup hot water (about 175°F)
03 - 3/4 cup milk of choice (dairy or plant-based)

→ Cold Foam

04 - 1/4 cup cold milk (preferably whole or barista-style plant milk)
05 - 1 teaspoon granulated sugar or simple syrup

→ Optional

06 - Ice cubes

# Method steps:

01 - Sift matcha powder into a bowl or large mug to remove any lumps.
02 - Add hot water and whisk vigorously with a bamboo whisk or small frother until smooth and frothy.
03 - Warm the milk gently without boiling, then pour into the matcha mixture and stir gently to combine.
04 - Combine cold milk and sugar in a frothing pitcher or jar; froth with a milk frother or shake vigorously until volume doubles and foam forms.
05 - Pour matcha latte into a glass, adding ice if desired.
06 - Spoon the cold foam over the top of the latte.
07 - Serve immediately to enjoy the freshest texture and flavor.

# Expert Advice:

01 -
  • The cold foam hits different—silky and sweet, making every sip feel fancy without the fuss.
  • It's ready in ten minutes, so you get that energizing green tea moment exactly when you need it.
  • Works with any milk you have on hand, no special shopping required.
02 -
  • Don't use boiling water straight from the kettle—matcha needs gentleness, and water around 80°C keeps it bright and sweet instead of harsh.
  • The whisk rhythm matters; slow, deliberate circles create better foam than aggressive whisking, so take your time here.
  • Cold foam only stays puffy for a few minutes, so make it last and drink immediately after layering.
03 -
  • Make your cold foam first, then prepare the matcha base—that way the foam stays fresh and puffy while you're finishing everything else.
  • If you don't have a bamboo whisk, a regular small whisk or even an electric milk frother works perfectly; the ritual matters less than the result.
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