Matcha Cold Foam Recipe

Matcha cold foam is one of my favorite things to make at home, especially in the warmer months.

It’s creamy, smooth, and has just enough earthiness to wake up an iced drink. You can use it on top of iced matcha, iced coffee, or even a glass of milk.

I started making matcha cold foam because I wanted that fluffy Starbucks-style topping without the mystery ingredients—and without paying $7 every time I craved it.

After lots of experimenting, I’ve settled on a version that’s fast, creamy, and so satisfying.

Let me walk you through everything: what ingredients to use, how to get that thick but airy texture, and a step-by-step guide to whipping it up in just a few minutes.

What Is Matcha Cold Foam?

Matcha cold foam is a creamy, whipped topping that’s made with milk, sweetener, and matcha powder.

It’s similar in texture to the cold foam you find at coffee shops—frothy, smooth, and just thick enough to float on top of iced drinks.

But instead of plain vanilla, this version has a subtle green tea flavor and a gorgeous green color that makes your drink instantly feel more exciting.

The key to a good cold foam is getting the texture right. You want it to be thick enough to sit on top of your drink, but still pourable, not so stiff that it looks like whipped cream.

I aim for that in-between spot where it glides off the spoon and blends slowly into the drink as you sip.

Ingredients You’ll Need

I keep this recipe simple and flexible. You only need a few ingredients, and you can easily customize it based on your taste or what you’re pairing it with.

1. Matcha Powder

Go with ceremonial grade matcha if you can. It’s more vibrant and smooth, which makes a big difference when matcha is the star.

Culinary grade works too, but it tends to be a little more bitter and dull in color.

Since we’re not hiding the flavor behind milk or espresso, quality really matters here.

2. Milk

I usually use oat milk because it froths beautifully and adds a subtle sweetness without overpowering the matcha.

Whole milk is great if you want something ultra creamy.

Almond milk can work too, but I find that some brands don’t foam as well.

Barista-style non-dairy milks are your best bet if you’re skipping dairy but still want a good froth.

3. Heavy Cream 

I love using heavy cream for cold foam.

Adding just a tablespoon or two of heavy cream makes the foam thicker and richer.

If I’m making it for guests or want it to feel like a full-on treat, I’ll use a mix of milk and cream.

4. Sweetener

I almost always add a little vanilla syrup or simple syrup.

Matcha has a naturally earthy, slightly bitter flavor, and just a small amount of sweetener helps balance that out.

Honey or maple syrup work too, especially if you’re using oat or almond milk.

You can skip the sweetener altogether if you like your drinks less sweet.

Tools You’ll Need

You don’t need a fancy milk frother to make cold foam, but having the right tools can make it easier and faster.

My Favorite Tools:

• Handheld milk frother – This is my go-to. It’s quick, easy to clean, and gives the perfect amount of foam in under a minute.
• French press – This works surprisingly well. Just add the ingredients and pump the plunger up and down until it thickens.
• Small blender or electric whisk – If I’m making a bigger batch or want it extra fluffy, I’ll use a mini blender.
• Mason jar (for manual method) – You can shake everything up in a jar if that’s all you have. It’s more effort, but it works in a pinch.

How to Make Matcha Cold Foam

You’ll be surprised how fast it all comes together. I usually make mine in under five minutes—even less once you get the hang of it.

Step 1: Sift the Matcha

Don’t skip this step. Matcha clumps easily, especially when it’s added to cold liquids.

I always sift about 1 teaspoon of matcha powder through a fine mesh strainer straight into my mixing container or glass.

It makes blending so much smoother and keeps the foam from looking gritty.

Step 2: Add Milk and Cream

In the same container, pour in 1/4 cup of oat milk and 2 tablespoons of heavy cream.

You can play around with the ratio depending on how thick you want it.

Note: If you’re skipping cream, do about 1/3 cup of milk instead.

Step 3: Add Sweetener

Next, add 1 to 2 teaspoons of vanilla syrup.

If I’m using honey or maple syrup, I’ll do the same amount and stir it in well.

Pro tip: Taste test after foaming and adjust if you want it sweeter.

Step 4: Froth It Up

Now comes the fun part. Use a handheld milk frother and blend the mixture for about 30 to 45 seconds until it thickens.

You’ll know it’s ready when it looks creamy and foamy and has just enough structure to sit on top of an iced drink without sinking.

If you’re using a French press, pump the plunger up and down until it fluffs up. It usually takes about 30 seconds.

Pro tip: If the foam is too thin, add a little more cream and froth again. If it’s too thick and stiff, add a splash of milk and blend for a few more seconds.

Step 5: Spoon It Onto Your Drink

Once it’s ready, spoon it right on top of your iced drink.

You can also pour it slowly to create a layered look.

How I Use Matcha Cold Foam

Here are some ways I use it regularly:

• On iced matcha lattes – Double matcha? Yes please. It adds an airy texture that makes the drink more fun and flavorful.
• On strawberry matcha – This combo is so good. The creamy matcha cold foam brings out the sweetness of the strawberry without making it too sugary.
• Over cold brew – Sounds strange at first, but the bitterness of cold brew works well with the sweet, earthy foam.
• On raspberry matcha – The mix of tart raspberry and smooth matcha foam is something I keep going back to. It tastes like a summer treat.
• On top of iced lavender matcha– If I want something caffeine-free but still café-style, this is my go-to.
• With iced chai – The spice from the chai and the green tea notes from the foam are such a cozy combo.

Matcha Cold Foam Storage Tips

If you make extra, it actually keeps better than you’d think.

I store mine in a sealed container in the fridge for up to 24 hours. It might separate slightly, but a quick shake or stir brings it right back.

You can even pre-whip it and store it in a jar, then give it a good shake before using it again. The texture might not be as airy on day two, but it still tastes great.

Troubleshooting Matcha Cold Foam

Here are a few things I’ve run into—and how to fix them:

• Foam too thin: Add more cream or froth longer. It usually means the fat content is too low or it wasn’t mixed enough.
• Foam too thick: Add a splash of milk and blend again to loosen it.
• Gritty texture: It almost always means the matcha wasn’t sifted. I learned that the hard way more than once.