Creamy & mellow
White chocolate
Cold foam matcha · 5 min active, plus chilling
Make this recipeCold foam matcha
Salted maple cold foam matcha
Maple cream with a tiny pinch of salt, poured over an iced matcha latte. A simple variation made with a few fridge and pantry staples.
Step by step.
Sift the matcha
Measure 2 g matcha and sift it into a bowl. This breaks up small clumps before you add the water.
Whisk until smooth
Add 40 ml water at 75–80°C. Whisk briskly in a W motion until the powder is evenly mixed and no dry clumps remain.
Pour over milk and ice
Put a handful of ice and 150 ml cold milk into a roughly 400 ml glass. Pour in the matcha, then stir lightly. Leave room at the top for the foam.
Mix the maple cream
In a narrow mixing cup, combine 45 ml cold cream, 20 ml cold full-cream milk, 10 ml maple syrup and a tiny pinch of fine sea salt. Stir and taste; the salt should be subtle.
Froth softly
Use a handheld milk frother for about 30–60 seconds, stopping when the maple cream is airy and softly thickened. It should flow from the cup, rather than hold a stiff peak.
Top the matcha
Pour the maple foam gently over the iced matcha and serve straight away. Stir as you drink if you prefer the sweetness mixed through.
Start with the matcha.
These recipes use our everyday Hanacha Matcha. For a simple cup with water or milk, visit the preparation guide.
