Description
A recipe for making a layered iced matcha latte topped with a sweet, creamy honey cold foam at home.
Ingredients
Scale
- 1 teaspoon ceremonial grade matcha powder
- 2 ounces hot water (175°F / 80°C)
- 8 ounces milk (dairy or non-dairy)
- 1 teaspoon sweetener (e.g., simple syrup or agave), optional
- 1/4 cup heavy cream
- 1 tablespoon whole milk
- 1 tablespoon honey
- Ice cubes
Instructions
- Prepare the matcha: Sift the matcha powder into a small bowl. Add the 2 ounces of hot water. Whisk rapidly in a ‘W’ or ‘M’ pattern until the matcha is fully dissolved and slightly frothy, with no clumps. Set aside.
- Prepare the cold foam: Combine the heavy cream, 1 tablespoon of milk, and honey in a small, deep container suitable for frothing.
- Froth the mixture using a handheld milk frother until it thickens significantly and holds soft peaks. This takes about 1 to 2 minutes. Do not over-froth to the point of stiff peaks.
- Assemble the latte: Fill a tall glass with ice cubes.
- If using, pour the optional sweetener into the bottom of the glass.
- Pour the 8 ounces of milk over the ice.
- Gently pour the prepared matcha mixture over the milk, allowing it to layer slightly.
- Spoon the honey cold foam carefully over the top of the matcha layer. Serve immediately.
Notes
- Use water slightly below boiling point (around 175°F) to prevent the matcha from tasting bitter.
- For a sweeter latte base, mix 1 teaspoon of simple syrup directly into the prepared matcha before adding it to the milk.
- If you do not have a handheld frother, you can shake the cold foam ingredients vigorously in a sealed jar until thickened.
- Use cold milk for the base to maintain the iced temperature.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Beverage
- Method: Mixing/Frothing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 drink
- Calories: 250
- Sugar: 18
- Sodium: 60
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 8
- Cholesterol: 50