How To Make Matcha Cream Top (Cold Foam)
Almost every coffee house we’ve explored serves some type of matcha drink. It’s hard to resist the gorgeous green hue and creamy top of this matcha cold foam. So as always, we were inspired to create an article on how to make matcha cream top for all your favorite drinks.
What is Matcha?
Matcha is a Japanese green tea powder. It’s specifically a shade grown green tea and unlike other tea that’s usually in leave form, Matcha is in powder form. The flavor of matcha is grassy, earthy, toasty and rich. Sometimes we’ll taste a hint of seaweed in some brands. The powder is then whisked in hot water to create matcha tea. Now it’s found in so many variations of tea and coffee drinks throughout coffee houses around the world.
Video: How to Make Matcha Cream Recipe
Using Frother vs Hand Whisk for Matcha Whipped Cream
Frothers are a quick and easy way to prepare small portions of matcha cream. Again, for just small portions. If the volume is too much, the frother isn’t strong enough to really get the cream to thicken to peaks. That’s where you can use a hand whisk for larger portions. Just whisk briskly and the heavy cream should thicken. The concept is the same as making hand whipped cream. But this time, it’s matcha whipped cream.
Ways to Use Matcha Cream or Matcha Cold Foam?
The creamy top is a decadent and nice add-on to drinks and even desserts.
- Matcha lattes can be made iced or hot. Add a few big dollops of the match cream on top to finish it off perfectly.
- Coffee is great with a dollop or two. If you love the flavor of matcha with your coffee drinks, then go for it.
- Iced teas are lovely if you love creamy milk-style teas
- Top it on a cookie, cupcakes or even a bowl of fruit.
How Sweet Do You Want the Cream?
You don’t need to sweeten it if you don’t want to! But if you prefer a sweet cream, then it’s all up to you. Our recipe for the matcha cream below uses a base and minimum level of sweetness.
How to Make Matcha Cream Top (Cold Foam)
Ingredients
- 1/4 cup (60 ml) heavy cream
- 2 teaspoons (8 g) matcha powder
- 1 teaspoon (5 ml) optional powdered sugar or maple syrup (or to taste)
Instructions
- For best results, start by chilling a bowl or cup in the freezer for about 15 minutes (you don’t have to, but the cream will whip better and quicker if using a chilled vessel). Add the 1/4 cup heavy cream to the bowl or cup.
- Sift the 2 teaspoons matcha over the cream.
- Add the optional sweetener to your preference.
- Whip with a frother or whisk by hand until the cream thickens and keeps soft peaks (after lifting the frother/whisk out, the cream will hold its lines but the top peaks will be soft and after a second or two will fall back on itself).
For multiple servings use a bowl and whisk (most frothers aren’t strong enough for larger portions)
- Using a cold bowl and whisk is better for making multiple servings of matcha cream. Whisk the ingredients until the cream starts to stiffen to soft peaks. Don’t over whisk or else you will lose the creamy texture of the cream.
- Top the matcha cream top over your favorite drink (iced/hot milk, matcha latte, coffee, espresso, London fog, etc.).
Video
Nutrition Information per Serving
Drink Ideas and Recipes for Home
- iced banana cream latte is better homemade
- pumpkin spice latte for the holidays is wonderful
- homemade thai iced tea recipe is just like what you get at the restaurants
- sugar free thai tea recipe
