Matcha
माचाماچا
mācā
Ceremonial or latte-grade green tea powder.
Its job: Earthy-sweet green tea flavor and caffeine.
Science-backed recipe
From the MedRise Food Science kitchenPublished
Iced Vanilla Matcha with Chocolate Cold Foam
Also called Chocolate Cold Foam Matcha · चॉकलेट कोल्ड फोम माचा · چاکلیٹ کولڈ فوم ماچا
Vanilla-striped glass, creamy iced matcha, a thick chocolate cold foam and a crunchy sprinkle finish.
From the MedRise Food Science kitchenPublished - Active
- 10 min
- Prep
- 10 min
- Total
- 10 min
- Serves
- 1 drink
Why this recipe works
- ✓Chocolate and matchaA surprisingly good pair.
- ✓Crunchy toppingChocolate crispy sprinkles.
- ✓Café drink at homeAbout 10 minutes.
- ✓Smooth matchaNever bitter.
What is chocolate cold foam matcha?
A café-style iced matcha latte sweetened with vanilla, crowned with chocolate cold foam and crunchy chocolate sprinkles.
Meet the ingredients
The main ingredients, with their English, Hindi and Urdu names.
Half-and-half
हाफ एंड हाफہاف اینڈ ہاف
hāf eṇḍ hāf
Cold.
Its job: The cold foam.
Chocolate syrup
चॉकलेट सिरपچاکلیٹ سیرپ
chŏkleṭ sirap
Any chocolate syrup.
Its job: The chocolate foam.
The lab notes
The science behind every step
Restaurant cooks do these things by habit. Here’s what each step is actually doing to the food, so you can cook by understanding instead of guesswork.
Lab note01
Hot, not boiling
Whisk matcha with water at about 175°F (80°C).
Matcha is powdered whole tea leaf. Boiling water pulls out more of its bitter, astringent catechins and dulls the grassy-sweet flavor; slightly cooler water keeps it smooth.
Lab note02
Sift and whisk
Sift the matcha, then whisk it into a little water before adding milk.
Matcha doesn’t dissolve; it’s a fine powder suspended in liquid. Sifting breaks up clumps, and whisking into a small amount of water first makes a smooth paste that disperses evenly in the milk.
Lab note03
Why cold foam works
Froth cold half-and-half with syrup until thick.
Milk proteins unfold around air bubbles and hold them in place; the fat in half-and-half makes the foam dense and creamy, and cold dairy holds its foam longer.
How to make it, at a glance
- Drizzle the glassDrizzle vanilla syrup around the inside of a tall glass and fill with ice.
- Whisk the matchaWhisk the matcha with the hot water until smooth and frothy, about 30 seconds.
- AssembleStir the vanilla syrup into the milk, pour over the ice, and pour the matcha on top.
- Chocolate cold foamFroth the cold half-and-half with the chocolate syrup until thick, 30–45 seconds.
- Top and serveSpoon the chocolate foam on top and finish with the crunchy sprinkles.
Exact amounts and timings are in the recipe card below.
Questions, answered
Can I make it hot?
Yes: skip the ice, steam the milk, and top with the cold foam just before serving.
About MedRise Food Science
Desi restaurant favorites, recreated at home and explained with food science: every recipe is tested in a home kitchen and comes with the why behind each step.
Recipe card
Iced Vanilla Matcha with Chocolate Cold Foam
Iced vanilla matcha latte in a vanilla-drizzled glass, topped with chocolate cold foam and crunchy chocolate sprinkles. Café-style at home, with the science of smooth matcha and stable cold foam.
Prep10 minCook0 minTotal10 minServes1 drink
Ingredients
Glass
Matcha
Chocolate cold foam
Topping
Instructions
- Drizzle the glassDrizzle vanilla syrup around the inside of a tall glass and fill with ice.
- Whisk the matchaWhisk the matcha with the hot water until smooth and frothy, about 30 seconds.
- AssembleStir the vanilla syrup into the milk, pour over the ice, and pour the matcha on top.
- Chocolate cold foamFroth the cold half-and-half with the chocolate syrup until thick, 30–45 seconds.
- Top and serveSpoon the chocolate foam on top and finish with the crunchy sprinkles.
Notes
- Caffeine
- Matcha contains caffeine.
- Less sweet
- Halve the syrups; the chocolate foam carries plenty of sweetness.
Equipment
- Matcha whisk or small frother
- Handheld frother
- Tall glass