Matcha Cold Foam

Author: Jee Choe

Make your iced drink even better with this sweet matcha cold foam recipe!

5 from 1 vote

Prep Time 2

Total Time 2

Course Drinks

Yield serving

Put heavy cream, milk, and matcha into a French press. Mix well.
The matcha can clump easily, so I like to whisk it a bit to make sure the matcha is mixed well into the cream and milk.
Place lid and move the plunger up and down 40 times.
The cold foam will increase in volume.
Pour cold foam on top of an iced drink.

Making cold foam like Starbucks is all about creating tiny, uniform bubbles. The French press does a great job of making velvety foam at home.
Starbucks uses 2% milk but you can use any milk you like.
Use matcha in the $20-$30 range for this recipe. Less than $20, and the matcha will be more brown than green in color.
To make the cold foam lighter and using less ingredients, replace the cream and milk with half & half. Use 1/3 cup half & half and the same amount of vanilla syrup and matcha powder.
A handheld milk frother can also make cold foam, but a French press does a better job of creating the right kind of froth.
When frothing the ingredients, cold foam will at increase in volume, so be careful not to overfill the French press.
Don’t underfill the French press or it won’t foam at all. The French press filter must touch the ingredients before moving the plunger.
Cold foam can be stored in the fridge for up to 2 days. It’s best to make it and serve immediately.
Matcha cold foam can be added to any iced drink, replacing milk and sweeteners to give your drinks a sweet and creamy topping.
Try topping a cold brew, Iced Matcha Latte or an Iced Chai Latte with matcha cold foam.