Creamy Matcha Latte Foam (Printable)

Smooth matcha blend topped with sweet, velvety cold foam for a refreshing and energizing drink.

# What You'll Need:

→ Matcha Base

01 - 1 teaspoon high-quality matcha powder
02 - 0.25 cup hot water (approximately 175°F)
03 - 0.75 cup milk of choice (dairy or plant-based)

→ Cold Foam

04 - 0.25 cup cold milk (preferably whole or barista-style plant milk)
05 - 1 teaspoon granulated sugar or simple syrup

→ Optional

06 - Ice cubes

# How-To Steps:

01 - Sift matcha powder into a bowl or large mug to remove lumps.
02 - Add hot water and whisk vigorously with a bamboo whisk (chasen) or small frother until smooth and frothy.
03 - Heat milk until warm without boiling, then pour into matcha mixture and stir gently to combine.
04 - In a frothing pitcher or jar, combine cold milk and sugar; froth with a milk frother or shake vigorously until volume doubles and foam forms.
05 - Pour matcha latte into a glass and add ice cubes if desired.
06 - Spoon cold foam over the latte surface.
07 - Serve the beverage promptly to enjoy optimal texture and flavor.

# Expert Tips:

01 -
  • It's a café-quality drink you can make at home in under ten minutes, no espresso machine required.
  • The cold foam adds a playful texture that makes it feel indulgent even though it's just whipped milk.
  • Matcha gives you sustained energy without the jittery crash of coffee, so you can actually enjoy the moment.
02 -
  • The temperature of your water matters deeply—I learned this the hard way by using boiling water and ending up with something that tasted almost grassy and bitter instead of smooth and inviting.
  • Don't skip the sifting step no matter how tempting it is; lumps of matcha will stick to your teeth and taste grainy, ruining the whole velvety experience.
  • Cold milk froths better than room temperature milk, and using a jar with a tight lid works just as well as a frother if you don't mind a little arm workout.
03 -
  • If your foam isn't forming, make sure your milk is actually cold and that you're using whole milk or a barista-style plant milk—skim milk and some thinner plant milks just won't foam the same way.
  • The bamboo whisk creates finer, more delicate froth than a regular frother, so if you find yourself making this weekly, it's worth the investment of about five dollars.
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