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Ingredients
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Iced Drink Base
Vanilla Cold Foam
Garnish (optional)
Method
Iced Drink Base
Bloom matcha
Sift 2 tsp matcha powder into a small bowl. Add 1/2 cup cold water. Whisk briskly in a zig-zag motion with a bamboo whisk or small whisk until fully dissolved and lightly frothy, about 20–30 seconds.
Sweeten and combine
In a tall glass or shaker, add 2 tablespoons white chocolate syrup. Pour in the whisked matcha and 1 cup milk. Stir or shake gently until the syrup is evenly incorporated.
Assemble over ice
Fill a 16-20 oz serving glass with 1 cup of ice cubes. Pour the matcha-white chocolate milk mixture over the ice, leaving about 1–1.5 inches at the top for the cold foam.
Vanilla Cold Foam
Combine ingredients
In a chilled jar or frothing pitcher, combine 1/2 cup heavy cream, 1/4 cup milk, 1 tablespoon vanilla syrup, and 1 teaspoon powdered sugar (if using).
Froth to cold foam
Use an electric handheld frother, milk steam wand (low power/no heat), or a manual frother to whip the mixture until it thickens and forms a stable, velvety cold foam. Aim for a pourable but airy texture (about 20–40 seconds with a handheld frother or 10–15 seconds with a high-speed wand). Avoid over-whipping into butter.
Top the drink
Gently pour or spoon the vanilla cold foam over the prepared iced matcha white chocolate drink, filling to the rim and creating a distinct foam layer.
Garnish and Serve
Lightly dust 1/4 tsp matcha powder over the foam and sprinkle white chocolate shavings on top for visual appeal and extra flavor.
Serve immediately with a tall straw. Stir before drinking if you prefer a more integrated flavor.