Creamy Matcha Latte Foam (Printable)

A vibrant, velvety matcha latte topped with silky, sweet cold foam for a refreshing drink.

# What You Need:

→ Matcha Base

01 - 1 teaspoon high-quality matcha powder
02 - 1/4 cup (60 ml) hot water (about 175°F)
03 - 3/4 cup (180 ml) milk of choice (dairy or plant-based)

→ Cold Foam

04 - 1/4 cup (60 ml) cold milk (preferably whole or barista-style plant milk)
05 - 1 teaspoon granulated sugar or simple syrup

→ Optional

06 - Ice cubes

# How-To:

01 - Sift matcha powder into a bowl or large mug to remove clumps.
02 - Add hot water and whisk vigorously using a bamboo whisk or small frother until smooth and frothy.
03 - Warm milk without boiling, then pour into matcha mixture and stir gently until blended.
04 - Mix cold milk and sugar in a frothing pitcher or jar, then 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 the cold foam over the latte surface.
07 - Present immediately to enjoy optimal texture and flavor.

# Expert Advice:

01 -
  • It tastes like a café treat but takes just minutes, no equipment you don't already have.
  • The cold foam adds that professional touch that makes you feel like you've mastered something.
  • It's naturally energizing without the jitters, and oddly comforting even when iced.
02 -
  • Temperature matters more than you'd think—boiling water turns matcha acrid, so that brief pause after the kettle clicks is non-negotiable.
  • Sifting isn't optional if you want silky matcha; those clumps will sabotage the texture faster than any other mistake.
  • The foam breaks down after about two minutes, so drink it fresh or you'll be left with regular latte that tastes a bit deflated.
03 -
  • Whisk your matcha in a small mug instead of a separate bowl—one less dish and the smaller surface area creates better froth.
  • If your foam collapses before serving, it's not a failure; you can always re-froth the milk in those last moments before pouring.
  • Make a small batch of simple syrup (equal parts sugar and hot water, cooled) and keep it in the fridge so your foam is never gritty.
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