Iced Matcha Latte with Cold Foam
An iced matcha latte with cold foam is a cold matcha latte with a topping of cold-frothed vanilla cream: soft and sweet on top, fresh, creamy and gently bitter underneath. The foam stays on top if it is thick enough and slides slowly onto the ice.
- Prep time
- 8 min
- Total time
- 8 min
- Makes
- 1 large glass
- Difficulty
- Easy
Caffeine: by calculation about 30 to 90 mg per serving (from 2 g matcha)
Ingredients
- 2 g matcha
- 30 ml water, cold or about 75 °C
- ice cubes
- 150 ml cold milk or oat drink for the glass
- 50 ml cold whipping cream for the foam
- 50 ml cold milk for the foam
- 10 ml vanilla syrup
Utensils
- Sieve
- Bamboo whisk (chasen) or milk frother
- Handheld milk frother and a tall, narrow container
- Bowl
- Large glass, about 600 ml
- Spoon
Method
- Put the matcha through the sieve into a bowl and whisk it with the 30 ml of water into a smooth, foamy base.
- Fill the glass about halfway with ice cubes and pour the 150 ml of cold milk over them, leaving enough room for the matcha base and the foam.
- Add the matcha base over the back of a spoon onto the ice.
- Put the cream, milk and vanilla syrup for the foam into the tall container and froth with the handheld frother until the foam is thick but still pourable.
- Let the cold foam slide slowly over the back of the spoon onto the latte and drink it straight away.
Variations and tips
- The right consistency: Froth only until the foam is thick but still pourable and runs slowly off the spoon. Frothed too firm, it turns into whipped cream; too runny, it sinks into the glass. A tall, narrow container keeps the frother in the foam and splashes less.
- Without cream: Cold milk or a barista oat drink can also be frothed cold, but the foam is then airier and usually collapses faster. In that case drink the glass soon.
- Matcha cold foam: For a green topping, stir sieved matcha into the liquid cream and milk mixture before frothing it. Then split the 2 g between foam and glass, or put all of it in the foam and pour it over cold milk on ice.
- Other flavours: Instead of vanilla, lavender or caramel syrup works in the foam, lavender only very sparingly. For a fruity topping, stir a little finely strained strawberry purée into the cream before frothing.
- Less sweet: Leave the latte underneath unsweetened and sweeten only the foam. If you like it even less sweet, halve the vanilla syrup.
- Foam rests better on ice: The ice cubes can support the foam topping; leave enough room above the milk and matcha base for the foam. That way the topping sits on the ice instead of sinking.
Frequently asked questions
How does the cold foam stay on top?
It needs to be thick enough and to have something to rest on: fill the glass about halfway with ice and leave enough room for the foam when pouring. Pour the foam slowly over the back of a spoon. If it is too runny, froth it a little longer.
Can I make cold foam without cream?
Yes, cold milk or a barista oat drink can also be frothed. The foam is then airier and collapses faster than with cream. For a stable topping, some cream is the most reliable.
How do I make matcha cold foam?
Stir sieved matcha into the cold cream and milk mixture with syrup and only then froth it. That way the powder disperses before air gets into the foam. Add the green foam to an iced latte or to cold milk over ice.
Which flavours go into cold foam?
Vanilla is the classic, and caramel and lavender work too, lavender only very sparingly. Finely strained strawberry purée makes the foam fruity. Try new flavours in one glass before you make several.
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