Creamy Matcha Latte Foam (Printable Version)

A smooth matcha blend with sweet cold foam, perfect for a refreshing, energizing drink.

# What You Need:

→ Matcha Base

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

→ 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

# Steps:

01 - Sift 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 - Warm the milk without boiling, then gently stir it into the matcha mixture.
04 - Combine cold milk and sugar in a frothing pitcher or jar, then froth or shake vigorously until the volume doubles and becomes foamy.
05 - Pour the matcha latte into a glass, adding ice if desired.
06 - Spoon the cold foam over the latte surface.
07 - Enjoy immediately for optimal freshness.

# Expert Advice:

01 -
  • It tastes like you spent money at a fancy café, but costs almost nothing to make at home.
  • The cold foam adds this luxurious texture that makes an ordinary morning feel like a small celebration.
  • Once you nail the technique, you can make it in under ten minutes whenever that afternoon slump hits.
02 -
  • Water temperature is everything—I learned this the painful way by burning multiple batches before realizing boiling water was the culprit.
  • A proper bamboo whisk genuinely does make better foam than a regular frother; the bristles create tiny air bubbles instead of big ones, which feels different in your mouth.
  • The cold foam needs to be made fresh; it starts deflating after about 15 minutes, so whip it right before serving.
03 -
  • Invest in real matcha; the price difference between grocery store matcha and specialty shop matcha is worth every penny.
  • Keep your whisk and milk cold—warm equipment makes terrible foam, so store your frothing pitcher in the fridge if you're serious about this.
  • If you only make matcha occasionally, store your powder in an airtight container away from light and heat because it oxidizes fast and loses that vibrant color and fresh taste.
Go Back