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Matcha with Thai Tea Cold Foam

A layered Thai tea matcha drink with creamy cold foam—refreshing, visually stunning, and perfect for iced matcha lovers.
Print Recipe

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.