Cold Foam Matcha Latte

This cold foam matcha latte uses a concentrated 3-gram matcha base, 6 ounces of milk, and a separate 2-ounce vanilla cold foam. Keeping the latte and foam separate creates two textures instead of turning the whole drink into one airy mixture.

Ingredients for one 14-ounce glass

Matcha latte

• 3 grams matcha, about 1 1/2 level teaspoons
• 2 fluid ounces water at about 176°F
• 6 fluid ounces cold milk
• 1 to 2 teaspoons simple syrup, optional
• ice

Vanilla cold foam

• 2 fluid ounces cold 2% milk
• 2 teaspoons powdered sugar
• 1/8 teaspoon vanilla extract

Ippodo’s latte method uses 3 grams matcha with 100 milliliters each of water and milk. This iced version keeps the same matcha dose but reduces the water to make room for ice and a separate foam layer. The foam ratio is an editorial variation of Starbucks’ published at-home cold foam, scaled and slightly less sweet; it is not a Starbucks recipe.

Build the drink in two vessels

1. Sift the matcha into a small bowl or wide mug.
2. Add the 176°F water and whisk vigorously for about 15 seconds, following Ippodo’s basic latte technique. No thermometer? Boil water, pour it into a separate cup, then let it cool briefly before measuring; exact cooling depends on the vessel and room.
3. Stir optional syrup into the matcha while it is still warm.
4. Fill a glass with ice and add 6 ounces of cold milk.
5. Pour the matcha over the milk.
6. In a narrow second cup, combine the cold foam ingredients. Froth with the whisk head submerged, then lift it near the surface until the mixture expands but still pours.
7. Pour the liquid foam first and spoon the thicker portion on top. Stir before drinking if you prefer an even flavor.

Diagnose the layer you do not like

Matcha clumps remain

Sift before adding water, then whisk the concentrate before it touches milk. If clumps remain, press them against the bowl with the whisk rather than adding more powder.

The drink tastes watery

Use more ice, not more water, to chill it. Keep the 2-ounce matcha concentrate and pour it over fully cold milk. If your ice melts quickly, chill the glass or matcha concentrate first.

The foam disappears immediately

Start with refrigerator-cold milk and a narrow vessel. Keep the foam portion separate until the last step. Different dairy and plant-milk formulas behave differently, so switch milk only after confirming your technique is consistent.

The top is too sweet

Reduce the powdered sugar to 1 teaspoon or omit syrup from the matcha layer. Change one sweetener at a time so you know which layer needs correction.

Plant-milk variation

Use the same 6-ounce latte base with the plant milk you enjoy. For the 2-ounce foam, a product labeled for barista use may be formulated differently, but the label does not guarantee the same result across brands. Froth a small test portion before building the full drink. Do not claim it is dairy-free if the matcha mix, syrup, or shared tools contain ingredients that conflict with your needs.

Make-ahead boundary

Whisk the matcha concentrate shortly before serving for the cleanest suspension. Milk and prepared foam are perishable: keep them covered at 40°F or below. FDA guidance says perishables should not remain at room temperature for more than two hours, or one hour above 90°F. Discard the dairy mixture if it exceeds that limit.

Sources

• Ippodo Tea: Matcha Latte Recipe
• Starbucks Coffee At Home: Vanilla Sweet Cream Cold Foam
• FDA: Refrigerator Thermometers—Cold Facts About Food Safety