Mother's Day Iced Matcha Latte (Printable)

Iced matcha layered over cold milk with silky vanilla cold foam, elegant and ready in 10 minutes.

# 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 Tips:

01 -
  • Your friends will wonder how you got that perfect swirl and dreamily soft foam at home.
  • The gentle bitterness of the matcha plays off the vanilla cream in a way that feels refreshingly grownup and playful at once.
02 -
  • If the water is too hot, your matcha will taste bitter—patience with temperature makes all the difference.
  • Chilling the cream and bowl properly is the secret to getting that luxurious, pillowy cold foam every time.
03 -
  • Tasting your matcha before assembling ensures you catch unwanted bitterness early, so you can adjust with extra milk or sweetener if needed.
  • Using filtered water for the matcha really does enhance the clean, natural flavor profile.
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