Creamy Iced Matcha Latte with Vanilla Cold Foam

A layered, cafe-style drink combining umami-rich matcha with a velvety sweet vanilla foam.

📝 Ingredients

For the Matcha Base:

• 2 tsp ceremonial-grade matcha powder
• 60 ml (1/4 cup) hot water (about 75–80°C / 170–175°F – not boiling!)
• 1–2 tsp honey or maple syrup (optional, to taste)

For the Milk Layer:

• 200 ml (3/4 to 1 cup) milk of choice
  • (Whole milk for creaminess, or oat milk / almond milk for vegan options)

For the Vanilla Cold Foam:

• 1/4 cup heavy cream (or use coconut cream for dairy-free)
• 1/4 cup cold milk (preferably skim or low-fat for better foaming)
• 1/2 tsp vanilla extract
• 1 tsp simple syrup or sugar (adjust to taste)

Optional Add-ins:

• Ice cubes (for serving)
• A pinch of sea salt (for depth)
• A dusting of matcha powder on top (for garnish)

🧑‍🍳 Step-by-Step Instructions

1. Prepare the Matcha

1. Sift the matcha powder into a bowl or small mixing cup (this prevents clumping).
2. Add the hot (not boiling!) water.
3. Use a chasen (bamboo whisk) or a milk frother to vigorously whisk the matcha in an “M” or “W” motion until frothy and smooth.
4. Add honey or maple syrup if you like it sweet.

2. Build the Drink

1. Fill a glass with ice cubes (¾ full).
2. Pour in the milk. This is your middle layer.
3. Slowly pour the whisked matcha over the milk. (Use the back of a spoon to pour gently and preserve the layer.)

3. Make the Vanilla Cold Foam

1. In a small bowl or milk frother, combine:
   • Heavy cream
   • Cold milk
   • Vanilla extract
   • Simple syrup or sugar
2. Whip or froth until it thickens slightly into a soft foam (like melted ice cream texture).

4. Top and Serve

1. Spoon the vanilla cold foam gently on top of the matcha layer.
2. Optionally dust with a little matcha or sea salt for contrast.

🎨 Presentation Tips

• Use a clear glass to show off the layers (green matcha, white milk, foamy top).
• Serve with a wide straw or long spoon.
• If you want to go extra, drizzle a little matcha syrup or vanilla syrup inside the glass before pouring the milk.

🧠 Pro Tips

• Ceremonial-grade matcha is smoother and sweeter; ideal for drinking. Don’t use culinary-grade for lattes unless you prefer bitterness.
• For a hot version, skip the ice and steam the milk.
• The cold foam will naturally mix into the matcha as you drink, giving you different textures and sweetness throughout.