Mother's Day Iced Matcha Latte (Printable)

Silky vanilla cold foam crowns a chilled matcha latte for a refreshing, celebratory Mother's Day beverage.

# What You 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)

# Directions:

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!

# Expert Suggestions:

01 -
  • Vanilla cold foam feels like a barista’s finishing touch, but it’s surprisingly easy to whip up at home.
  • The balance of earthy matcha and creamy, fragrant foam creates a café-level treat without having to leave your slippers.
02 -
  • If your water’s too hot, the matcha will taste bitter and lose its brilliant green hue.
  • Cold foam only fluffs up properly when both cream and milk are straight from the fridge—I learned that the hard way on a humid afternoon.
03 -
  • Sifting matcha before whisking prevents pesky clumps that might otherwise sneak into your foam.
  • Low and slow whisking brings out the subtle sweetness in matcha—don’t rush this small ritual.
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