Mother's Day Iced Matcha Latte (Printable)

Silky vanilla cold foam over chilled matcha and milk — an elegant, quick drink for Mother's Day.

# What Goes In:

→ Matcha Latte

01 - 2 tsp high-quality matcha green tea powder
02 - 120 ml (1/2 cup) hot water (about 80°C / 176°F)
03 - 240 ml (1 cup) cold milk or dairy-free alternative
04 - 1–2 tbsp honey or maple syrup (optional, to taste)
05 - Ice cubes

→ Vanilla Cold Foam

06 - 120 ml (1/2 cup) cold heavy cream
07 - 120 ml (1/2 cup) cold milk or dairy-free creamer
08 - 1 tbsp vanilla syrup (store-bought or homemade)

# How to Make It:

01 - In a small bowl, sift the matcha powder. Add the hot water and whisk briskly with a bamboo whisk or small regular whisk until fully dissolved and frothy.
02 - Stir in honey or maple syrup to the warm matcha, adjusting sweetness to taste.
03 - Fill two tall glasses with ice cubes. Pour the cold milk evenly into the glasses, then gently pour the prepared matcha over the milk to create a layered effect.
04 - In a small mixing bowl or frother, combine heavy cream, cold milk, and vanilla syrup. Froth with a milk frother or whisk vigorously by hand until the mixture is thick, pillowy, and about doubled in volume.
05 - Spoon the vanilla cold foam generously over each matcha latte.
06 - Serve immediately with a straw and enjoy!

# Expert Tips:

01 -
  • This iced matcha latte feels like an indulgent secret but takes less than 10 minutes start to finish.
  • The vanilla cold foam makes each sip feel like a hug—no fancy cafe required.
02 -
  • If your matcha is lumpy or bitter, it likely needed a gentler whisk with properly hot (not boiling) water.
  • Chilling the cream and bowl before frothing helps your cold foam reach maximum fluff—it’s a game changer I only discovered after a few runny attempts.
03 -
  • For the greenest color and smoothest sip, sift your matcha every single time.
  • A tiny pinch of salt in the cold foam amplifies both the vanilla and matcha flavors unexpectedly well.
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