Mother's Day Iced Matcha Latte (Printable)

A quick, elegant iced matcha latte finished with silky vanilla cold foam — perfect for a special Mother’s Day toast.

# What You'll Need:

→ Matcha Latte

01 - 2 teaspoons high-grade matcha green tea powder
02 - 1/2 cup hot water (about 176°F)
03 - 1 cup cold milk or dairy-free alternative
04 - 1 to 2 tablespoons honey or maple syrup, optional and to taste
05 - Ice cubes, as needed

→ Vanilla Cold Foam

06 - 1/2 cup cold heavy cream
07 - 1/2 cup cold whole milk or dairy-free creamer
08 - 1 tablespoon vanilla syrup

# How to Make It:

01 - Sift the matcha into a small bowl to remove lumps. Add the hot water and whisk briskly with a bamboo whisk or small whisk until the powder is fully dissolved and a light froth forms.
02 - While the matcha is warm, stir in honey or maple syrup to taste until fully incorporated.
03 - Fill two tall glasses with ice. Divide the cold milk evenly between the glasses.
04 - Gently pour the prepared matcha over the milk in each glass to create a layered appearance.
05 - Combine the cold heavy cream, cold milk (or creamer) and vanilla syrup in a chilled bowl or frother. Froth with a milk frother or whisk vigorously by hand until thick, pillowy and roughly doubled in volume.
06 - Spoon a generous layer of vanilla cold foam over each matcha-laced glass. Serve immediately with a straw.

# Expert Advice:

01 -
  • This recipe wafts vanilla sweetness and grassy matcha notes—like café luxury at home.
  • The layered effect looks supremely elegant, but you can whip it up in minutes.
02 -
  • Once, I used boiling water for the matcha and learned the hard way that it tasted harsh instead of fresh—a lower temperature is crucial.
  • Frothing the cold cream too little results in a runny topping; keep whisking until those soft peaks form for café-worthy foam.
03 -
  • Always use chilled cream and milk for the cold foam—it whips faster and holds up longer in the glass.
  • Invest in good matcha, even for special occasions—the flavor payoff is worth every pinch.
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