Mother's Day Iced Matcha Latte (Printable)

Chilled matcha latte topped with silky vanilla cold foam—ready in 10 minutes and adaptable to dairy-free milk.

# What You'll Need:

→ Matcha Latte

01 - 2 tsp high-quality matcha green tea powder
02 - 120 ml (1/2 cup) hot water (about 80°C / 176°F)
03 - 240 ml (1 cup) cold milk or dairy-free alternative
04 - 1–2 tbsp honey or maple syrup (optional, to taste)
05 - Ice cubes

→ Vanilla Cold Foam

06 - 120 ml (1/2 cup) cold heavy cream
07 - 120 ml (1/2 cup) cold milk or dairy-free creamer
08 - 1 tbsp vanilla syrup (store-bought or homemade)

# Steps:

01 - In a small bowl, sift the matcha powder. Add the hot water and whisk briskly with a bamboo whisk or small regular whisk until fully dissolved and frothy.
02 - Stir in honey or maple syrup to the warm matcha, adjusting sweetness to taste.
03 - Fill two tall glasses with ice cubes. Pour the cold milk evenly into the glasses, then gently pour the prepared matcha over the milk to create a layered effect.
04 - In a small mixing bowl or frother, combine heavy cream, cold milk, and vanilla syrup. 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 latte.
06 - Serve immediately with a straw and enjoy!

# Chef’s Tips:

01 -
  • Nailing the silky vanilla foam atop earthy matcha feels like a whispered coffee shop secret just between us.
  • With a handful of pantry staples and ten quiet minutes, you can have something both refreshing and elegant in your glass.
02 -
  • Once, I tried boiling water out of habit and my matcha turned bitter—cool your kettle first.
  • Frothing everything at once, then assembling, makes cleanup a breeze and the foam even silkier.
03 -
  • Invest in a bamboo whisk—it transforms matcha and is oddly comforting to use.
  • A dash more cream in the foam creates luxurious clouds, as if you’re sipping dessert through a straw.
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