Refreshing iced matcha latte topped with silky vanilla cold foam — bright matcha, creamy milk, and optional honey.
# What You Need:
→ Matcha Latte
01 - 2 teaspoons high-quality ceremonial matcha powder
02 - 1/2 cup hot water (about 176°F)
03 - 1 cup cold whole milk or unsweetened dairy-free alternative
04 - 1 to 2 tablespoons honey or maple syrup, to taste (optional)
05 - Ice cubes as required
→ Vanilla Cold Foam
06 - 1/2 cup cold heavy cream
07 - 1/2 cup cold milk or cold plant-based creamer
08 - 1 tablespoon vanilla syrup
# How To Make It:
01 - Sift the matcha into a small bowl to remove clumps; add the hot water (about 176°F) and whisk briskly with a bamboo whisk or small whisk until the powder is fully dissolved and the surface is lightly frothy.
02 - If desired, stir 1 to 2 tablespoons of honey or maple syrup into the warm matcha until fully incorporated; taste and adjust the sweetness.
03 - Fill two tall glasses with ice, then divide the cold milk between them so each glass contains an even layer.
04 - Combine the cold heavy cream, cold milk or creamer, 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 roughly doubled in volume.
05 - Slowly pour the prepared matcha over the milk in each glass to create a layered effect, pouring gently over the back of a spoon if necessary to maintain separation.
06 - Spoon a generous portion of the vanilla cold foam over each glass, garnish as desired (a light dusting of matcha or edible flowers), serve immediately with a straw.
