Save Last winter, when grey afternoons stretched on forever, a tiny tin of ceremonial matcha from my sister’s trip to Kyoto sat on my counter looking like emerald dust. I’d been making matcha the wrong way for years—clumpy, bitter, and sad—until a friend showed me how to whisk it into something that glows. Now this drink is my afternoon reset button, that moment when the kitchen goes quiet and I remember to breathe.
My roommate walked in while I was perfecting the foam technique, milk flying everywhere, and laughed at how seriously I take my afternoon caffeine fix. But then she tried one sip and stopped laughing. Now we fight over who gets to use the frother first.
Ingredients
- High quality matcha powder: Cheap matcha tastes like grass clippings—ceremonial grade is worth every penny for that smooth umami sweetness
- Hot water at 80°C: Boiling water scalds matcha and makes it bitter, so let it cool for a minute or use a thermometer
- Milk of choice: Whole milk creates the richest foam, but oat milk froths up surprisingly well and tastes creamy
- Cold milk for foam: The temperature difference between warm latte and cold foam is what makes this drink special
- Granulated sugar: Simple syrup dissolves faster in cold foam, but regular sugar works if you whisk it thoroughly
Instructions
- Sift like you mean it:
- Press the matcha through a fine mesh strainer into your bowl or mug—this tiny step is the difference between silky smooth and chunky disappointment.
- Whisk until it froths:
- Use a bamboo whisk in a zigzag motion or a frother on high speed until tiny bubbles cover the surface and the matcha looks vivid green.
- Warm your milk gently:
- Heat milk until it steams but never boils—hot milk kills the foam you’re about to create and makes the drink taste scorched.
- Combine with care:
- Pour warm milk into the matcha base slowly, tilting the mug to create layers if you’re feeling fancy, then stir once gently.
- Create the cold foam:
- Froth cold milk and sugar until it doubles in volume and holds soft peaks—shake it in a jar for thirty seconds if you don’t have a frother.
- Assemble with intention:
- Pour the matcha mixture over ice if you like it cold, then spoon that cloud of foam on top like a green velvet pillow.
- Serve right now:
- The foam starts collapsing after a few minutes, so carry it to your favorite chair immediately and take that first sip while it’s perfect.
Save This became my go-to when I quit coffee and needed something that felt like a ritual without the jitters. Now the smell of matcha whisking into hot water feels like coming home to myself.
Choosing Your Matcha
Ceremonial grade means the leaves were shaded longer before harvest, which creates higher chlorophyll and that gorgeous green color. Culinary grade is fine for baking, but for drinking straight, invest in the good stuff—small tins last forever because you only need a teaspoon at a time.
Frothing Without Tools
No frother, no problem. A French press works surprisingly well—pump the plunger up and down rapidly for thirty seconds to create foam. Or use a mason jar with a tight lid and shake it like you mean it, though your arm might regret it later.
Timing Your Layers
For the prettiest presentation, pour the warm matcha mixture over ice first, then gently spoon the foam on top so it floats as a separate layer. The first sip combines both textures, and that contrast is the whole point.
- Make the foam first if you’re multitasking—it holds up better than the matcha base
- Chill your glass beforehand for extra restaurant vibes at home
- Drink immediately because foam waits for no one
Save Some days this is just a drink, and other days it’s ten minutes of peace I didn’t know I needed.
Recipe FAQs
- → What type of milk works best for the foam?
Whole milk or barista-style plant milks like oat or almond froth well to create a creamy, stable foam.
- → How is the matcha prepared for this drink?
Matcha powder is sifted to remove lumps, then whisked vigorously with hot water to create a smooth, frothy base.
- → Can the sweetness level be adjusted?
Yes, sweetness can be tailored by modifying the amount of granulated sugar or simple syrup added to the cold foam.
- → Is it possible to make this drink vegan?
Absolutely. Using oat, soy, or almond milk instead of dairy milk will make it suitable for a vegan diet.
- → What tools are recommended for preparing this drink?
A matcha whisk or milk frother helps achieve the right texture both in the matcha base and the cold foam topping.