Creamy Matcha Latte Foam (Print)

Velvety matcha latte combined with smooth, sweet 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

# Directions:

01 - Sift the matcha powder into a bowl or large mug to remove 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 pour into the matcha mixture and stir gently.
04 - Combine cold milk and sugar in a frothing pitcher or jar, then froth with a milk frother or shake vigorously until foamy and doubled in volume.
05 - Pour the matcha latte into a glass and add ice if desired.
06 - Spoon the cold foam over the latte.
07 - Serve immediately for optimal freshness and texture.

# Expert Advice:

01 -
  • It tastes like a calm, intentional pause—energizing without the jittery feeling of regular coffee.
  • The contrast between warm matcha and cold foam on top feels luxurious but takes only 10 minutes from start to sip.
  • Once you nail the whisking technique, you'll feel like you actually know how to make something Japanese properly.
02 -
  • Lumpy matcha is the biggest reason homemade matcha tastes disappointing—sifting isn't optional, it's the foundation.
  • Boiling water burns matcha and makes it taste bitter; 80°C is the sweet spot, and if you don't have a thermometer, just wait about a minute after your kettle stops steaming.
  • Cold foam only works if your milk is actually cold and your frother has enough air to work with—thin foam is a sign you need either colder milk or more vigorous whisking.
03 -
  • Keep your matcha powder in an airtight container away from light and heat, because it degrades quickly and turns from vibrant green to dull olive if you don't treat it right.
  • Invest in a proper bamboo whisk if you plan to make this more than once a month—it makes the difference between mediocre foam and something genuinely silky.
  • If you don't have a milk frother, put cold milk and sugar in a clean jar with a tight lid and shake it hard for 30 seconds; it works surprisingly well.
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