Adding cold foam to matcha already elevates it with a creamy, luxurious layer—but Thai tea–flavored cold foam? That is next-level. The earthy matcha pairs perfectly with the sweet, fragrant Thai tea, giving each sip a hint of aromatic spices. Combining these two popular flavors creates the ultimate specialty drink. Try this matcha with Thai tea cold foam for a unique fusion of your favorite iced matcha.
How to make the Perfect Iced Matcha?
Sift 4g matcha into a bowl to remove any clumps.
Add 2–3 tbsp hot water (about 175°F / 80°C). Avoid boiling water, as it can scorch the matcha.
Whisk in a “W” motion using your wrist until the matcha is smooth and frothy.
Fill a glass with ice.
Pour in ¾ cup milk of your choice.
Top with the whisked matcha and enjoy.
Ingredients
Thai Tea
- 2 tbsp Thai tea mix
- ½ cup hot water
Cold Foam
- 2 tbsp Thai tea
- ¼ cup heavy cream
- 2 tsp condensed milk
Matcha Layer
- 4 g matcha
- Hot water (~175°F / 80°C)
Click on the images for the direct link to the ingredients/tools I used:
Matcha with Thai Tea Cold Foam Instructions
Using a tea steeper, combine 2 tbsp Thai tea mix with ½ cup hot water.
Let it steep for about 10 minutes, then remove the tea leaves.
In a cup or foam maker, combine 2 tbsp Thai tea, ¼ cup heavy cream, and 2 tsp condensed milk.
Froth using the cold foam setting on a foam maker, or whisk vigorously until light and airy. Set aside.
Sift 4 g matcha into a bowl.
Add hot water (~175°F / 80°C) and whisk until smooth and frothy.
Fill a glass with ice.
Pour in milk.
Pour in the prepared matcha.
Top with the Thai tea cold foam.
Matcha with Thai Tea Cold Foam
Ingredients
- Thai Tea
- 2 tbsp Thai tea mix
- ½ cup hot water
- Cold Foam
- 2 tbsp Thai tea
- ¼ cup heavy cream
- 2 tsp condensed milk
- Matcha Layer
- 4 g matcha
- Hot water ~175°F / 80°C
Instructions
- Using a tea steeper, combine 2 tbsp Thai tea mix with ½ cup hot water.
- Let it steep for about 10 minutes, then remove the tea leaves.
- In a cup or foam maker, combine 2 tbsp Thai tea, ¼ cup heavy cream, and 2 tsp condensed milk.
- Froth using the cold foam setting on a foam maker, or whisk vigorously until light and airy. Set aside.
- Sift 4 g matcha into a bowl.
- Add hot water (~175°F / 80°C) and whisk until smooth and frothy.
- Fill a glass with ice.
- Pour in milk.
- Pour in the prepared matcha.
- Top with the Thai tea cold foam.
Matcha with Thai Tea Cold Foam Tips
Make sure the Thai tea is cooled before making the cold foam. This will help the foam hold its structure.
Cold foam is best served immediately, so enjoy your drink right after preparing the foam.
Storage Tips
Store in an airtight container in the fridge for up to 24 hours. After that, the foam may start to separate or lose its frothiness.
If the foam does separate, whisk it again to restore some of the fluff.
If you enjoyed this matcha with thai tea cold foam recipe, you might also like my mango sticky rice matcha.
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