Go Back

Sweet Matcha Latte with Vanilla Cold Foam

A delightful and creamy blend of earthy matcha and luscious vanilla foam, perfect for cozy mornings or afternoons spent reading.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Beverage, Dessert
Cuisine: International, Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

Vanilla Cold Foam
  • 1/3 cup heavy cream Use high-fat cream for the best foam.
  • 2 tablespoons milk Dairy or non-dairy alternatives work fine.
  • 1 teaspoon sugar Feel free to scale this up or down.
  • 1 teaspoon vanilla essence Pure vanilla makes a significant flavor difference.
Matcha Latte Base
  • 2 teaspoons matcha powder Opt for high-quality ceremonial-grade matcha for the best flavor.
  • 1/4 cup hot water 175°F / 80°C is perfect.
  • 1 cup ice For that refreshing cold drink.
  • 1 cup milk Again, your choice of dairy or non-dairy.
  • a pinch sea salt This enhances the flavor beautifully.

Method
 

Preparation of Vanilla Cold Foam
  1. In a medium bowl, mix the heavy cream, 2 tablespoons of milk, sugar, and vanilla essence.
  2. Using an electric mixer or a whisk, beat the mixture on medium-high speed for about 2 to 3 minutes until you see stiff peaks forming.
  3. Set the foam aside in the refrigerator while you prepare the matcha base.
Preparation of Matcha Base
  1. Heat the water to about 175°F (80°C). It should feel warm to the touch but not boiling.
  2. Sift the matcha powder into a small bowl to remove lumps.
  3. Pour the hot water over the matcha powder and whisk vigorously until fully dissolved and a light froth appears.
Assemble and Serve
  1. Fill a tall glass with ice cubes.
  2. Add 1 cup of cold milk to the glass. Pour in the whisked matcha base and stir well.
  3. Layer the chilled vanilla cold foam on top and sprinkle a pinch of sea salt to enhance the flavors.
  4. Serve immediately with a spoon or a wide straw to sip through the foam.

Notes

Storage: The vanilla foam can be stored in the fridge for up to 3 days in an airtight container. Best to use fresh! You can prepare the matcha base and foam separately in advance for quicker assembly later.