Mother's Day Iced Matcha Latte (Printable)

Silky vanilla cold foam atop a chilled matcha latte—refreshing, elegant, and ready in about 10 minutes for two servings.

# What You Need:

→ Matcha Latte

01 - 2 teaspoons high-quality matcha green tea powder
02 - 1/2 cup hot water (about 176°F)
03 - 1 cup cold milk or dairy-free alternative
04 - 1 to 2 tablespoons honey or maple syrup, optional
05 - Ice cubes as needed

→ Vanilla Cold Foam

06 - 1/2 cup cold heavy cream
07 - 1/2 cup cold milk or dairy-free creamer
08 - 1 tablespoon vanilla syrup (store-bought or homemade)

# Step-by-Step:

01 - Sift the matcha into a small bowl to remove lumps. Add 1/2 cup hot water (about 176°F) and whisk briskly with a bamboo whisk or small whisk until fully dissolved and a fine froth forms.
02 - If desired, stir 1 to 2 tablespoons of honey or maple syrup into the warm matcha until completely dissolved; adjust sweetness to your preference.
03 - Divide ice evenly between two tall glasses. Pour 1/2 cup cold milk into each glass, then gently pour the prepared matcha over the milk to create a layered effect.
04 - Combine 1/2 cup cold heavy cream, 1/2 cup cold milk and 1 tablespoon vanilla syrup in a small bowl or frother. Froth with a milk frother or whisk vigorously by hand until the mixture is thick, pillowy and about doubled in volume.
05 - Spoon the vanilla cold foam generously over each matcha-topped glass, smoothing the surface for an elegant finish.
06 - Serve right away with a straw and enjoy while the foam is at its creamiest; garnish with a light dusting of matcha powder or edible flowers if desired.

# Expert Suggestions:

01 -
  • A little swirl of vanilla cold foam on top makes this taste like something you’d order at a café, but you can whip it up in your own kitchen in minutes.
  • Matcha’s smooth energy boost and the customizable sweetness make it a favorite whenever you’re after something light yet uplifting.
02 -
  • If you use boiling water for the matcha, it’ll taste bitter—let the water cool just below boiling before adding.
  • Chilling all your dairy (or plant milk) and cream before frothing makes the foam magically thick and stable.
03 -
  • Warming the matcha bowl first helps the powder dissolve more easily without lumps.
  • Sneaking a tiny drop of almond extract into the cold foam is my secret for extra aroma.
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