White chocolate cold foam matcha

Step by step.

Allow extra time for the chocolate mixture to become completely fridge-cold before frothing.

1. 
   01

   Gently melt the chocolate

   Put the chopped white chocolate and 20 ml cream in a small microwave-safe bowl. Heat in 10-second bursts, stirring between each, just until smooth. Stop heating as soon as the chocolate melts.

2. 
   02

   Mix, then chill completely

   Stir in the remaining 25 ml cream and 15 ml milk. Transfer to a narrow mixing cup and refrigerate until completely cold. Chill completely before moving on to the foam.

3. 
   03

   Whisk the matcha

   Sift 2 g matcha into a bowl. Add 40 ml water at 75–80°C and whisk briskly in a W motion until smooth, with no dry clumps.

4. 
   04

   Build the iced latte

   Add a handful of ice and 150 ml cold milk to a glass of about 400 ml capacity. Pour in the whisked matcha and stir lightly, leaving room for the foam.

5. 
   05

   Froth until softly thickened

   Use a handheld milk frother to aerate the cold chocolate mixture. Check after 20 seconds and stop when it is thickened but still easy to pour. Aim for soft foam, rather than stiff whipped cream.

6. 
   06

   Pour and enjoy

   Pour the white chocolate foam slowly over the iced matcha. Serve straight away, sipping through the foam or stirring it into the drink as you go.