Creamy Matcha Latte Foam (Printer-friendly)

A vibrant, velvety matcha latte topped with silky cold foam for a refreshing, energizing drink.

# Ingredient List:

→ 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 Steps:

01 - Sift the matcha powder into a bowl or large mug to eliminate lumps.
02 - Add hot water and whisk briskly with a bamboo whisk or small frother until smooth and frothy.
03 - Warm the milk until hot but not boiling, then stir gently into the matcha mixture.
04 - Mix cold milk and sugar in a frothing pitcher or jar and froth vigorously until volume doubles and foam forms.
05 - Pour matcha latte into a glass, adding ice if desired.
06 - Spoon the cold foam atop the latte before serving immediately.

# Expert Advice:

01 -
  • The cold foam melts into the warm matcha in the most satisfying way, like clouds dissolving into a green sky.
  • It's genuinely energizing without the jittery feeling of coffee, and tastes elegant enough to feel like a treat.
  • You can make it in under 10 minutes, yet it feels special enough to serve to someone you want to impress.
02 -
  • Matcha clumps are the enemy—sifting takes 30 seconds and changes everything, so don't skip it even when you're in a hurry.
  • The water temperature matters more than you'd think; boiling water makes matcha taste bitter, so if you don't have a thermometer, let just-boiled water cool for a minute before whisking.
  • Cold foam only works if your milk is actually cold straight from the fridge; room-temperature milk won't froth properly no matter how hard you try.
03 -
  • Invest in a small milk frother if you don't have one—they're cheap and turn cold foam from impossible to effortless, plus you'll use it constantly.
  • If your matcha tastes bitter or grassy, you're likely using water that's too hot or matcha that's been sitting in sunlight; both are fixable with better storage and cooler water.
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