Description
Start your day with this addictive Iced Matcha Latte, featuring a healthier twist on the Starbucks-inspired vanilla cold foam. Sweetened with maple syrup and made with almond milk and a touch of cream, this version is just as creamy and delicious, but with a lighter, more wholesome touch. It’s the perfect way to elevate your morning matcha routine!
Ingredients
Scale
- 1 Gram Matcha Powder, about 1 tsp
- 1/4 cup water
- 1/2 cup almond milk
- 3 tbsp heavy cream
- 1 1/2 tsp maple syrup
- 1/4 tsp vanilla extract
Instructions
- Start by preparing the matcha: Sift 1 gram (1 tsp) of matcha powder through a small strainer into a bowl.
- Heat 1/4 cup of water to 175-180°F (80-82°C). Add half of the water to the matcha powder, then whisk in a fast W-pattern using a matcha whisk. Once well-mixed, add the remaining water and continue whisking. There should be no clumps, and the mixture should have a nice layer of foam on top. Set aside.
- In a milk frothing pitcher or cup, combine 1/2 cup almond milk, 3 tbsp heavy cream, 1 1/2 tsp maple syrup, and 1/4 tsp vanilla extract. Stir well with a spoon.
- Use a milk frother and insert it into the cup. Tilt the cup slightly, then turn on the frother and let the mixture begin to foam. After a moment, bring the cup back to a level position and hold the whisk in the center. Continue until the mixture thickens and forms a creamy layer of foam. Once you’re satisfied with the texture, turn off the frother and set aside.
- Fill a glass with ice, then pour the prepared matcha over the ice. Top with the vanilla cold foam. Stir with a straw and enjoy!
Notes
- Good to use a Ceremonial Grade Matcha Powder when making matcha for the best quality and taste.
- Use a good quality full fat cream to get a nice foam texture.
- You need to use a milk frother to get the proper texture for the cold foam.