Description

A homemade iced vanilla matcha latte topped with a stable, salty-sweet brown sugar cold foam. This recipe offers a cafe-quality drink at home with a calm caffeine boost from matcha’s L-theanine.

Ingredients

Scale

2 tablespoons (8g) culinary or ceremonial grade matcha powder
2 ounces (60ml) hot water (approx. 175°F / 80°C)
1 cup (240ml) milk (whole, oat, or almond)
1 teaspoon vanilla extract
1 tablespoon simple syrup or honey (optional)
Ice cubes
½ cup (120ml) heavy cream
2 tablespoons packed brown sugar
½ teaspoon vanilla extract
A tiny pinch of salt

Instructions

In a small mixing bowl or frothing pitcher, combine heavy cream, packed brown sugar, ½ teaspoon vanilla extract, and a pinch of salt.
Whip the mixture using a handheld frother or whisk for 30-60 seconds until soft peaks form and the mixture thickens like loose whipped cream. Set aside.
Sift 2 tablespoons of matcha powder into a separate bowl or mug to remove clumps.
Pour in 2 ounces of hot water (not boiling) and whisk vigorously in a ‘W’ motion until a smooth, glossy paste forms with no lumps.
Fill a large glass with ice.
Pour in the milk, 1 teaspoon vanilla extract, and optional sweetener. Stir gently.
Pour the matcha paste over the ice and milk without stirring to create a layered effect.
Spoon or pour the brown sugar cold foam over the top of the drink.
Serve immediately with a straw.

Notes

Water temperature is critical; do not use boiling water as it burns the matcha and causes bitterness. Keep heavy cream cold until whipping to ensure the foam holds its shape. The foam is best made fresh but the matcha paste can be stored in the fridge for up to 2 days.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Beverage
Cuisine: Japanese-inspired

Nutrition

Serving Size: 16oz glass
Calories: 280
Sugar: 15
Sodium: 50
Fat: 22
Saturated Fat: 14
Carbohydrates: 18
Protein: 4

Keywords: iced matcha latte, brown sugar cold foam, matcha recipe, homemade matcha, cold foam drink, matcha latte recipe, healthy caffeine drink