Mother's Day Iced Matcha Latte (Printable View)

Silky iced matcha latte layered with cold milk and topped with vanilla cold foam — an elegant Mother's Day treat.

# Ingredient List:

→ Matcha Latte

01 - High-quality matcha green tea powder — 2 tsp
02 - Hot water (about 176°F) — 1/2 cup
03 - Cold milk (or dairy-free alternative) — 1 cup
04 - Honey or maple syrup — 1–2 tbsp, to taste
05 - Ice cubes — as needed

→ Vanilla Cold Foam

06 - Cold heavy cream (whipping cream) — 1/2 cup
07 - Cold milk (or dairy-free creamer) — 1/2 cup
08 - Vanilla syrup — 1 tbsp

# How to Make:

01 - Sift the matcha powder into a small bowl to remove lumps. Add the hot water (about 176°F) and whisk briskly with a bamboo whisk or small regular whisk until the mixture is fully dissolved and a fine froth forms.
02 - While the matcha is warm, stir in honey or maple syrup as desired, tasting and adjusting until the sweetness suits your preference.
03 - Fill two tall glasses with ice. Divide the cold milk evenly between the glasses, then gently pour the prepared matcha over the milk to create a layered appearance.
04 - Combine the cold heavy cream, cold milk and vanilla syrup in a small mixing bowl or frother. Froth with a milk frother or whisk vigorously by hand until the mixture is thick, pillowy and approximately doubled in volume.
05 - Spoon the vanilla cold foam generously over each matcha-topped glass, smoothing the surface for an even finish.
06 - Optionally dust with a light sprinkle of matcha powder or add edible flowers for a festive presentation. Serve immediately with a straw.

# Expert Tips:

01 -
  • Getting that perfect creamy foam on top feels like a tiny barista triumph at home.
  • The mix of cooling matcha and sweet vanilla turns even a regular afternoon into something special.
02 -
  • Once, I skipped sifting the matcha and ended up with a drink full of tiny lumps—learned my lesson for good.
  • Using milk straight from the fridge keeps your foam firm and the whole drink refreshingly cold without extra ice.
03 -
  • Investing in a bamboo matcha whisk (chasen) makes a difference—you get smoother, more café-like results with less effort.
  • Making your own quick vanilla syrup (sugar, water, real vanilla) lets you control the sweetness and keeps the flavor pure.
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