Mother's Day Iced Matcha Latte (Printable Version)

Silky vanilla cold foam crowns a chilled, layered matcha latte—bright, lightly sweetened and ready in 10 minutes.

# What You'll Need:

→ Matcha latte

01 - 2 teaspoons high-quality matcha green tea powder
02 - 1/2 cup hot water (about 176°F)
03 - 1 cup cold milk or dairy-free alternative
04 - 1–2 tablespoons honey or maple syrup, optional, to taste
05 - Ice cubes, as needed

→ Vanilla cold foam

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

# How to Prepare:

01 - Sift the matcha into a small bowl, add the hot water, and whisk briskly with a bamboo whisk or small regular whisk until fully dissolved and lightly frothy.
02 - While the matcha is warm, stir in honey or maple syrup to taste until completely incorporated.
03 - Divide ice between two tall glasses, pour 1/2 cup cold milk into each glass, then gently pour the prepared matcha over the milk to create a layered appearance.
04 - Combine cold heavy cream, cold milk or creamer, and vanilla syrup in a small bowl or frother; froth with a milk frother or whisk vigorously until the mixture is thick, pillowy, and roughly doubled in volume.
05 - Spoon the vanilla cold foam over each glass, garnish if desired, serve immediately with a straw.

# Expert Suggestions:

01 -
  • Foamy vanilla topping feels like a café treat, but it’s ridiculously easy—even for a sleepy Sunday.
  • The matcha flavor is gently sweet, never grassy, and customizable for anyone’s fancy.
02 -
  • Once, I scalded the matcha with boiling water and the result was bitter—let your kettle cool a little before pouring.
  • Frothing the cream straight from the fridge makes the foam hold its shape much longer than room-temp cream.
03 -
  • Keep all your cream and milk well chilled for the fluffiest, longest-lasting foam.
  • Experiment with the ratio of vanilla syrup—it’s easier to add more than to take away.
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