Creamy Matcha Latte Foam

# What you'll need:

→ Matcha Base

01 - 1 teaspoon high-quality matcha powder

02 - 1/4 cup (2 fl oz) hot water, approximately 175°F

03 - 3/4 cup (6 fl oz) milk of choice, dairy or plant-based

→ Cold Foam

04 - 1/4 cup (2 fl oz) cold milk, preferably whole or barista-style plant milk

05 - 1 teaspoon granulated sugar or simple syrup

→ Optional

06 - Ice cubes as desired

# Directions:

01 - Sift matcha powder into a bowl or large mug to remove lumps.

02 - Add hot water and whisk vigorously with a bamboo whisk or small frother until smooth and frothy.

03 - Heat milk until warm without boiling and pour into matcha mixture. Stir gently to combine.

04 - Combine cold milk and sugar in a frothing pitcher or jar, then froth with milk frother or shake vigorously until volume doubles and foam forms.

05 - Pour matcha latte into a glass, add ice if desired, then spoon cold foam over the top.

06 - Serve immediately for optimal flavor and texture.

# Expert Tips:

01 -

The ritual of whisking matcha actually becomes meditative once you feel how the powder surrenders to the water.
That cold foam layer tastes like a secret—sweet, pillowy, and it makes every sip feel indulgent without any guilt.
It's naturally energizing without the crash of coffee, and your skin might actually thank you for the antioxidants.

02 -

Matcha clumps are your enemy—always sift, even if you think the powder looks fine, because those tiny knots of unmixed powder will betray you with every sip.
The temperature of your water matters more than you'd expect; too hot and it becomes bitter and harsh, too cool and the powder won't disperse properly, so aim for around 80°C if you can.

03 -