Modern café·Lighter version available
Matcha cold foam
Green cap for an iced coffee, or a white cap for iced matcha
Works in both directions and both are good: matcha foam on coffee, or sweet cream foam on a matcha latte.
Tall glass
Matcha
1 g
Cream
60 ml
Whip
20 s
Servings
1
Ingredients
- matcha, sifted1 g
- water at 75 °C15 ml
- cold cream60 ml
- cold milk30 ml
- syrup8 ml
Method
1
Make a tiny matcha paste
1 g matcha with 15 ml warm water, whisked completely smooth, then chilled for a minute.
2
Combine cold and whip
Cream, milk, syrup and the matcha paste. Whip to pouring-yoghurt thickness.
3
Pour over iced coffee
The green over dark coffee is the whole point. Do not stir.
Notes
- Chill the matcha paste before it meets the cream or the warmth loosens the foam.
Lighter version
Works on any of the cream-free bases in the Cold foam lab. Matcha and skimmed milk are a natural pairing — both are lean and slightly astringent, and neither needs fat to taste like itself.
See the full cold foam guide — bases, whip times and how to rescue it.
What you need
- Handheld milk frother
- Small sieve