Mother's Day Iced Matcha Latte (Printable version)

Iced matcha layered over cold milk and ice, crowned with pillowy vanilla cold foam—an elegant celebratory drink.

# What You’ll 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 Advice:

01 -
  • The silkiness of the cold foam feels like a little luxury you made yourself.
  • It's endlessly adaptable to any milk or sweetener, so everyone at the table gets their perfect glass.
02 -
  • Once, I let the matcha water get too hot and the latte tasted almost seaweedy—now I stop just before boiling every single time.
  • Letting the cold foam whip longer than you think gives you café-level thickness, which won't disappear into your drink after a minute.
03 -
  • A quality bamboo whisk is worth it—no bitter bits, just smooth green velvet in every sip.
  • The colder your ingredients, the more dramatic (and stable) the foam will be on top.
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