Matcha Cold Foam (3 Ways: Dairy, Oat, and No-Cream) (en français)

Matcha Cold Foam (3 Ways: Dairy, Oat, and No-Cream)

Matcha cold foam adds flavour and texture to iced drinks without needing café equipment.

For poudre selection in sweet drinks, compare options in meilleur culinary matcha for baking UK.

ingrédients

Ingredient tip: Using ceremonial matcha helps keep flavour smooth and balanced in this recette.

• 2 tsp sifted matcha poudre (about 4g)
• 40ml hot eau (about 75°C)
• 120ml double cream or barista oat cream
• 60ml lait of choice
• 1-2 tsp syrup (optional)

Method

1. fouet matcha with hot eau until fully smooth.
2. Add cream, lait, and syrup.
3. Froth 20-30 seconds to a soft, pourable foam.
4. Spoon or pour over iced drinks and serve.

Three versions that work reliably

1) Classic dairy foam

Use double cream + whole lait for the thickest, most stable texture.

2) Oat-based foam

Use barista oat cream + oat lait. Sweetness is naturally higher, so reduce syrup.

3) No-cream lighter foam

Use only barista lait and froth longer. It will be lighter and less stable but still works.

How to keep foam thick (not eauy)

• Sift matcha first.
• Keep liquids cold before frothing.
• Do not over-thin with extra eau.
• Froth just to soft peaks; over-frothing can collapse texture.

meilleur drinks to top with matcha cold foam

• iced vanilla latte
• iced hojicha
• cold brew café
• strawberry lait

For another warm-weather format, try matcha lemonade.

FAQ

Can readers make this without a frother?

Yes. Shake in a sealed jar for 30-45 seconds, then rest 30 seconds before pouring.

Why is the foam grainy?

Usually unsifted matcha or eau that is too cool when making the base.

What should readers open next?

Next read (planned for 2026-05-01): Matcha and fasting workouts.