Iced matcha layered over milk, finished with pillowy vanilla cold foam — a bright, elegant Mother's Day treat.
# What You'll Need:
→ Matcha latte
01 - 2 teaspoons high-quality matcha green tea powder
02 - 1/2 cup hot water (about 176°F)
03 - 1 cup cold milk or dairy-free alternative
04 - 1 to 2 tablespoons honey or maple syrup, to taste
05 - Ice cubes, as needed
→ Vanilla cold foam
06 - 1/2 cup cold heavy cream
07 - 1/2 cup cold milk or dairy-free creamer
08 - 1 tablespoon vanilla syrup
# Cooking Steps:
01 - Sift the matcha into a small bowl, add the hot water and whisk briskly with a bamboo whisk or a small regular whisk until the powder is fully dissolved and the surface becomes frothy.
02 - While the matcha is still warm, stir in honey or maple syrup to taste, blending until fully incorporated.
03 - Divide ice between two tall glasses, pour 1/2 cup cold milk into each glass, then gently pour the prepared matcha over the milk to create a layered effect.
04 - Combine the cold heavy cream, cold milk (or dairy-free creamer) and vanilla syrup in a chilled bowl; froth with a milk frother or whisk vigorously until thick, pillowy and approximately doubled in volume.
05 - Spoon the vanilla cold foam generously over each matcha-topped glass, optionally dust with a bit of matcha powder or garnish with edible flowers.
06 - Place a straw in each glass and serve at once to preserve the foam texture.
