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Iced Matcha with Botanical Cold Foam

An aesthetic, cafe-quality beverage featuring earthy ceremonial grade iced matcha layered beneath a thick, velvety sweet cream cold foam infused with delicate sensory botanical notes like lavender or rose.
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 1 drink
Course: Beverage, Breakfast, Snack
Cuisine: Cafe, Japanese-Fusion
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Matcha Base
  • 1.5 tsp ceremonial grade matcha powder
  • 2 oz warm water 175°F / 80°C, not boiling
  • 6 oz cold filtered water or milk of choice
  • 1 tbsp honey or simple syrup optional
  • 1 cup ice cubes
Botanical Cold Foam
  • 3 tbsp heavy cream ice cold
  • 2 tbsp 2% or skim milk ice cold
  • 1 tbsp botanical syrup lavender, rose, or elderflower
  • 1/4 tsp vanilla extract
  • 1 pinch dried edible flowers lavender or rose, for garnish

Equipment

  • Fine-mesh sieve
  • Bamboo whisk (Chasen) or Electric frother
  • Tall glass (Ribbed preferred)

Method
 

  1. Sift Matcha: Place a fine-mesh sieve over a small bowl and sift the matcha powder to remove clumps.
  2. Whisk Concentrate: Pour warm water over the matcha (add honey if using). Whisk vigorously in a 'W' motion using a bamboo whisk or frother until smooth and frothy.
  3. Prepare Foam: In a frothing pitcher, combine ice-cold heavy cream, cold milk, botanical syrup, and vanilla extract.
  4. Froth: Use a handheld frother to aerate the dairy mixture for 20-30 seconds until it doubles in volume and becomes thick, velvety, and pourable.
  5. Assemble Base: Fill a tall glass with ice cubes. Pour in the cold filtered water (or milk base), leaving room at the top.
  6. Combine: Pour the whisked matcha concentrate over the ice and water. Stir gently.
  7. Layer and Garnish: Gently pour the cold foam over the back of a spoon to float it on top of the matcha. Garnish with a dust of matcha and dried edible flowers. Serve immediately without a straw.

Notes

Ensure your dairy is ice cold before frothing; warm cream will not hold the proper micro-bubble structure required for cold foam.