Name: Matcha Cold Foam Recipe
Prep time: 3 min
Total time: 3 min
Cuisine: Japanese
Ingredients: 1 cup Heavy Cream; ½ cup 2% Milk; 3 teaspoons Matcha Powder, sifted; 3 Tablespoons Vanilla Syrup

Jump to Recipe· 4.8 from 23 reviews

If you’re anything like me and love a velvety, flavorful finish on your iced drinks, you’re going to adore this Matcha Cold Foam Recipe. It’s super quick to whip up—just three minutes—and transforms your ordinary cup into a creamy masterpiece. Whether you’re topping off an iced matcha latte, a cold brew, or any beverage in between, this cold foam adds that perfect hint of sweetness and lush texture that feels fancy but is so easy to make right at home. Stick with me, and I’ll share everything you need to know to get it just right!

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Why This Recipe Works

Speedy and Simple: You can make this creamy matcha cold foam in just 3 minutes with minimal tools.
Rich Creaminess: The combination of heavy cream and 2% milk creates a perfectly velvety texture that whips beautifully.
Balanced Sweetness & Flavor: Vanilla syrup adds subtle sweetness and depth, complementing the earthy matcha without overpowering it.
Customizable: You can tweak syrups, types of milk, or make it vegan for your personal taste or dietary needs.

Matcha Cold Foam, matcha cold foam recipe, how to make cold foam, iced matcha latte toppings, creamy cold foam for drinks - A white bowl filled with smooth, light green matcha cream being mixed by a thin metal frother attached to a black handle, creating a soft swirl in the center of the creamy mixture. The surface around the bowl is a white marbled texture, and in the background, there is another white bowl with a bamboo whisk partially visible, as well as a pink canister with a label. The sunlight gently highlights the creamy texture and fresh green color of the matcha mixture photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing quality ingredients really makes a difference in this Matcha Cold Foam Recipe. The heavy cream provides creaminess and structure for the foam, while the milk lightens it up so it’s not too thick. Freshly sifted matcha powder ensures no clumps and butter-smooth flavor that shines through. And vanilla syrup sweetens it just right without needing extra sugar.

Matcha Cold Foam, matcha cold foam recipe, how to make cold foam, iced matcha latte toppings, creamy cold foam for drinks - Flat lay of a small mound of vibrant green sifted matcha powder, a small white ceramic bowl filled with thick heavy cream, a small white ceramic bowl holding smooth 2% milk, a small white ceramic bowl with golden vanilla syrup, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Heavy Cream: This is the foundation of your foam, giving it richness and the ability to whip into those thick, billowy clouds.
2% Milk: I use this to lighten the foam so it’s creamy but not heavy; you can substitute with your favorite milk too.
Matcha Powder: Always sift your matcha before adding—it avoids lumps and provides a fresh, bright green color with balanced bitterness.
Vanilla Syrup: Adds a touch of sweetness and rounds out the sometimes grassy notes of matcha perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love customizing this Matcha Cold Foam Recipe depending on my mood or what I have on hand. Sometimes I add a flavored syrup like hazelnut or caramel for a twist, other times I swap out dairy for non-dairy alternatives to keep it vegan-friendly. Play around and see what combo makes you smile!

Variation: I once tried this with coconut cream and oat milk, and it was just as dreamy—so perfect if you’re avoiding dairy.
Sweetness Level: Feel free to adjust the amount of vanilla syrup or switch to a sugar-free option to suit your sweet tooth.
Matcha Strength: If you want a bolder earthy punch, bump up the matcha powder by half a teaspoon at a time.

Step-by-Step: How I Make Matcha Cold Foam Recipe

Step 1: Gather and Prep Your Ingredients

Start by measuring out your heavy cream, milk, and vanilla syrup, and don’t forget to sift the matcha powder! Sifting is key here—it keeps any clumps from ruining that silky smooth texture. I like to use a small mesh strainer and gently tap the matcha through right into my mixing bowl or tall container. It’s a small step that makes a big difference.

Step 2: Blend and Froth

Pour all your ingredients into a container with tall sides—you’ll want space to froth without spills. Using a handheld frother, blend everything together. Keep the frother moving gently up and down the sides and bottom so you create thick foam. This usually takes about a minute. Don’t rush—watch for the mixture to triple in volume and become delightfully creamy and airy.

Step 3: Top Your Drink

Now comes my favorite part! Spoon the matcha cold foam right on top of your chilled matcha, cold brew coffee, or any cold drink you love. Give it a gentle swirl with a straw or spoon to see the layers mingle. I guarantee the first sip will wow you with the smooth, sweet, and lightly bitter harmony.

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Pro Tips for Making Matcha Cold Foam Recipe

Use Cold Ingredients: I always chill my cream and milk beforehand. It froths better and holds the foam longer.
Sift Your Matcha: This prevents gritty clumps, giving your foam that smooth, luxurious feel.
Froth Patiently: Moving the frother around the container ensures even whipping and a stable foam.
Don’t Overdo It: If you froth too long, your cream might start turning into butter—stop as soon as you get stable peaks.

How to Serve Matcha Cold Foam Recipe

Matcha Cold Foam, matcha cold foam recipe, how to make cold foam, iced matcha latte toppings, creamy cold foam for drinks - Two clear glasses filled with green matcha tea are placed on a round wooden tray. Each glass has a dark green bottom layer that looks thick and a lighter green frothy top layer with small dark specks sprinkled on the surface. In the background, there is a white bowl holding a bamboo matcha whisk and a white jar with a silver lid sitting on the white marbled surface. Soft natural light brightens the scene, casting gentle shadows. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle a tiny pinch of extra matcha powder on top for a pop of color and a little extra flavor kick. Sometimes I go wild and add a light dusting of cinnamon or even a few little edible flowers if I’m feeling fancy—makes it look café-chic and tastes delightful.

Side Dishes

This creamy matcha cold foam pairs beautifully with light, simple bites—think buttery shortbread cookies, delicate almond biscotti, or even fresh fruit. One afternoon, I tried it with a lemon poppy seed muffin, and it was the perfect balance of rich and bright.

Creative Ways to Present

For special occasions, I like to serve the drink in a clear glass so that gorgeous bright green foam contrasts with a darker iced coffee or tea. Layering it over a scoop of vanilla ice cream turned into a fun adult float that my friends loved at a brunch party. A drizzle of caramel or chocolate sauce on top is another easy way to elevate the look.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover matcha cold foam (lucky you), transfer it to an airtight container and pop it into the fridge. It’ll keep well for up to two days, though the foam won’t be quite as fluffy when you pull it out. Before serving, just whisk or froth it again for a refreshed texture. I’ve done this more times than I can count, and it saves wasting goodness!

Freezing

When it comes to freezing, I skip it for this recipe. Heavy cream and milk change texture after freezing, and the frothy quality disappears. So, I recommend always making this recipe fresh or in small batches to enjoy the best texture.

Reheating

Reheating cold foam isn’t necessary because it’s best served chilled. If you want to warm your drink underneath, add the foam right before serving to keep that creamy layer intact. If your foam loses air after storage, just re-froth it cold, as warming tends to deflate the texture.

FAQs

Can I use non-dairy milk to make matcha cold foam?

Absolutely! You can swap out heavy cream and milk with coconut cream and your favorite non-dairy milk like oat or almond milk. The texture might be slightly different but still delicious and creamy.
What’s the best way to prevent clumps in matcha cold foam?

Sifting your matcha powder before mixing it into the cream and milk is the key. This simple step breaks up clumps and ensures a silky smooth foam that looks and tastes amazing.
How long does matcha cold foam stay fresh?

For the best flavor and texture, enjoy your foam fresh within a few hours. You can store leftovers in the fridge up to 2 days, but the foam might lose some volume and will benefit from a quick re-froth before serving.
Can I make matcha cold foam without a frother?

If you don’t have a frother, you can try vigorous whisking by hand or using an electric mixer until frothy. It’ll take a bit more effort but still works in a pinch!

Final Thoughts

This Matcha Cold Foam Recipe has genuinely become a little ritual of mine for brightening any afternoon or elevating a simple iced coffee moment. It’s one of those easy-from-home recipes that feel indulgent without the fuss, letting you add your personal touch and enjoy a café-quality drink anytime. If you’ve never made cold foam before, I promise it’s worth trying—and once you do, you might just find yourself making it all the time like I do!