Save to Pinterest There's something about watching matcha bloom in hot water that makes mornings feel intentional. I stumbled onto this version while experimenting one weekend, frustrated with how thin my usual lattes tasted, and discovered that a cloud of cold foam completely changed the game—it turned a simple drink into something that felt like a small ceremony in a cup. That first sip, the bittersweet powder mixing with creamy sweetness and then hitting that airy foam layer, made me understand why matcha preparation has been ritualized for centuries.
I made this for my friend who'd just started a new job and needed something to look forward to on stressful mornings, and watching their face light up when they tasted that foam made me realize how often we skip the small luxuries that actually reset our mood. Now they text me photos of their own versions, tweaking the foam sweetness or adding a sprinkle of cinnamon, and somehow that's become our thing.
Ingredients
- High-quality matcha powder: Don't reach for the dusty stuff hiding in the back of the pantry—ceremonial grade makes a real difference in both taste and how smoothly it whisks.
- Hot water at 80°C (175°F): Boiling water burns matcha and turns it bitter, so let your kettle cool for just a minute or two after boiling.
- Milk of choice: Whatever you reach for in your coffee works here, though barista-style oat or whole milk creates the silkiest texture.
- Cold milk for foam: Keep this separate and genuinely cold—it froths better than milk that's been sitting at room temperature.
- Granulated sugar or simple syrup: Simple syrup dissolves into cold milk more easily, but granulated sugar works fine if you whisk long enough.
Instructions
- Sift and prepare:
- Pour the matcha powder into a bowl or mug and sift it to break up any clumps. This matters more than you'd think—lumpy matcha won't whisk smooth no matter how hard you try.
- Whisk to silky smoothness:
- Add the hot water and whisk vigorously with a bamboo whisk or small frother until you see tiny bubbles and the mixture turns smooth and slightly frothy. You'll feel the moment it stops being grainy and becomes velvety.
- Heat and pour:
- Warm your milk gently in a saucepan or microwave until steaming, then pour it into the matcha mixture and stir gently to combine. This is the base of your latte, and it should smell earthy and inviting.
- Make the foam:
- Combine cold milk and sugar in a frothing pitcher or jar. If using a frother, run it for 30-45 seconds; if shaking by hand, be prepared for a little arm workout—keep going until the volume doubles and you see thick, creamy foam.
- Assemble your drink:
- Pour the matcha latte into a glass and add ice if you want it cold. Spoon the foam generously on top and serve right away while everything's still at its best.
Save to Pinterest One afternoon I brought matcha lattes to my partner while they were working, and they looked up from their laptop like I'd just handed them something precious. It's funny how a drink can become a small gesture of care, and now whenever I make this, I think about that moment and how the best recipes are the ones that become part of someone's routine.
The Secret of the Foam
The foam isn't just decoration—it's textural contrast that separates this drink from every matcha latte you've had before. When cold foam sits on top of warm matcha, you get this moment where you're drinking something at three different temperatures and textures at once: the frothy cold top, the steamy middle, the smooth base. I learned this by accident when I over-whipped milk one morning and decided to use it anyway, and now I deliberately make it happen every time.
Sweetness and Balance
Matcha's natural bitterness needs the right partner, and sugar in the foam tastes different than sugar mixed throughout the whole drink—it hits your tongue first and feels like a treat rather than overwhelming the whole cup. If you're new to matcha, don't be shy with the sweetness; you can always dial it back once you develop a taste for that grassy, slightly vegetal flavor.
Making It Your Own
This is one of those drinks that invites tinkering without falling apart. I've seen people dust the foam with matcha powder for a bitter-sweet hit, sprinkle a tiny bit of cinnamon for warmth, or even add a vanilla syrup to the milk for something more dessert-like. The fundamentals stay solid, but the little flourishes make it feel like your own.
- Try shaking in a splash of vanilla or maple syrup if you want something sweeter and more indulgent.
- A pinch of sea salt on the foam brings out the matcha's depth in a way that might surprise you.
- If you're making this for someone else, ask what kind of milk they love—it says you were actually thinking about them.
Save to Pinterest This drink has a way of turning a regular morning into something that feels a little more special. Make it for yourself when you need a moment, or for someone else when you want to say you care.
Recipe Q&A
- → What type of milk works best for the foam?
Whole milk or barista-style plant milks such as oat or almond create the best stable and creamy cold foam texture.
- → How do you whisk matcha without clumps?
Sift the matcha powder and vigorously whisk with a bamboo whisk or small frother to achieve a smooth, frothy base.
- → Can I make this drink vegan?
Yes, using plant-based milks like soy, oat, or almond ensures a vegan-friendly, creamy drink with rich flavor.
- → How is the cold foam prepared?
Combine cold milk and sugar, then vigorously froth with a milk frother or by shaking in a jar until the volume doubles and texture is foamy.
- → Is it better served hot or cold?
This latte is versatile; warm milk creates a comforting drink, while serving over ice keeps it refreshing and lively.
- → How can sweetness be adjusted?
Adjust sugar or simple syrup in the cold foam to taste, allowing control over the final sweetness level.