Matcha Cold Foam

4.75 from 4 votes

This easy matcha cold foam recipe is made using 4 ingredients in 2 minutes!

Prep Time2

Total Time2

Course: Drinks

Cuisine: American

Servings: serving

Author: Jee Choe

Put heavy cream, milk, matcha, and vanilla syrup into a French press. Mix well.
Matcha can clump, so whisk or mix the matcha in the cream and milk.
¼ cup heavy cream, 2 tablespoons 2% milk, 1 teaspoon matcha, 1 tablespoon vanilla syrup
Place lid and move the plunger up and down 40 times.
The cold foam will increase in volume.
Pour matcha cold foam on top of an iced drink.

Use matcha in the $30-$50 range for any matcha drinks made with milk. Any less expensive and it'll be more brown than green in color.
Remember that cold foam will increase in volume as it froths, so be sure not to overfill the French press.
Don't underfill the French press either, or the plunger won't reach the ingredients and it won't create cold foam. Make sure the filter is touching the liquid before moving the plunger.
Cold foam can be stored in a refrigerator for up to 2 days but it's best to use it right away.
Matcha cold foam can be topped on any iced drink in place of milk or sweeteners to give your drinks a sweet matcha taste.
I tested a few ways to make microfoam at home and the best was with a French press. Another good option is an electric milk frother that has a cold foam setting.
A handheld milk frother also works but doesn't create uniform bubbles like the other 2 but I like using it if I want to do less dishes since it's so much easier to clean.