Creamy Matcha Latte Foam (Printable Version)

A smooth matcha latte combined with sweet, frothy cold foam for a refreshing and energizing drink.

# What You Need:

→ Matcha Base

01 - 1 teaspoon high-quality matcha powder
02 - 1/4 cup hot water (approximately 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

# How To Make It:

01 - Sift the matcha powder into a bowl or large mug to eliminate lumps.
02 - Add hot water and whisk vigorously with a bamboo whisk or small frother until smooth and frothy.
03 - Heat the milk until warm without boiling, then combine gently with the matcha mixture.
04 - Combine cold milk and sugar in a frothing pitcher or jar; froth using a milk frother or shake vigorously until doubled in volume and foamy.
05 - Pour the matcha latte into a glass, add ice if desired, and spoon the cold foam over the top.
06 - Serve immediately to enjoy optimal texture and flavor.

# Expert Tips:

01 -
  • The cold foam is addictive—it's like eating sweet clouds while sipping pure, earthy matcha goodness.
  • Ten minutes from craving to sipping means no excuses for skipping your afternoon energy boost.
  • Completely customizable, so you can make it exactly as strong or sweet as your mood demands.
02 -
  • If your matcha tastes too bitter, it's almost always because the water was too hot or you whisked it too long; try 70°C next time and stop whisking as soon as it's frothy.
  • The cold foam only stays fluffy for a few minutes, so drink it right away—waiting makes it sad and deflated.
03 -
  • A bamboo whisk (chasen) is worth the small investment—it whisks matcha far more efficiently than a regular whisk, and there's something almost meditative about using the real tool.
  • If you don't have a frother, a sealed jar and vigorous shaking works just as well; it's a bit of a workout but the results are the same.
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