Iced Brown Sugar Matcha Latte with Vanilla Cold Foam
An Iced Brown Sugar Matcha Latte with Vanilla Cold Foam is the ultimate coffee-shop worthy drink that can be easily (and cheaply!) made at home. This matcha latte is sweetened with a simple syrup made with warm brown sugar and vanilla bean paste. It has sweet caramel and vanilla notes, and it’s incredibly comforting and refreshing.
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Why This Recipe is So Good
The great thing about making drinks at home is that you have complete control over the ingredients as well as the sweetness. This iced brown sugar matcha latte is less sweet than Starbucks. But the brown sugar syrup recipe makes enough for 3 drinks, so you can add as much or as little sweetener as you desire.
Adding a little bit of this homemade brown sugar syrup to your daily matcha latte is such an easy way to upgrade your morning ritual. It’s made with water, brown sugar and vanilla bean paste, then simmered so all those wonderful, rich, molasses-y brown sugar and vanilla flavors become one. Even without the vanilla cold foam – a brown sugar oatmilk matcha latte is my number 1 go-to drink.
Recipe Ingredients
- Matcha powder – Ceremonial grade matcha powder is the best to use for matcha lattes and other drinks. This high-quality matcha powder has a bright green color and a smooth, grassy flavor. Culinary matcha powder can have a bitter flavor to it and because of that, it’s best reserved for baking and cooking.
- Brown sugar syrup – This simple syrup is made with brown sugar, vanilla bean paste and water. It’s sweet, molasses-y, and quick to make. It’s used to sweeten the matcha latte and the vanilla cold foam.
- Vanilla cold foam – Oat milk, heavy cream, and a little bit of the vanilla brown sugar syrup is whisked until foamy and delicious then poured over the matcha latte.
- Oat milk – Oat milk is very creamy, delicious, and similar to dairy milk. This one from Califa Farms is my favorite. However, you can swap it out for almond milk, soy milk or even coconut milk if you prefer.
How to Make an Iced Brown Sugar Matcha Latte with Vanilla Cold Foam
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Make brown sugar syrup
Add brown sugar, water and vanilla bean paste to a small sauce pot. Heat on medium-low until the brown sugar is melted, about 10 minutes. Remove from the heat then allow it to cool.
Make vanilla brown sugar matcha latte
In a matcha bowl, add matcha powder and warm water. Use a bamboo matcha whisk to stir the matcha until combined and frothy. If using a bamboo whisk, stir in a “M” pattern until frothy. Don’t overly whisk the matcha; we don’t want too much foam.
Stir in 2 teaspoons of the brown sugar syrup then set aside. Add oat milk to the glass along with the prepared matcha and ice cubes.
Make vanilla bean cold foam
In a small cup, add heavy cream, milk and 1 teaspoon of brown sugar syrup. Use an electric milk frother to whisk until combined and foamy. Pour vanilla cold foam slowly over your matcha latte and enjoy.
Tips and Tricks
- How do you get the foam to stay on top? Don’t whisk the matcha too much, just whisk until the matcha is combined with the water; otherwise, the matcha foam will swallow up the cold foam and everything will just blend together. Add matcha to the cup, ice, then slowly pour over the cold foam.
- Cold foam not whipping up right? Make sure you are using heavy whipping cream; its high fat content is vital for whipping up a nice and thick cream. Or it could be your batteries. My milk frother was struggling to whip the cold foam into a stable foam but once I replaced the batteries, it worked perfectly and the foam was chef’s kiss.
Looking For More Recipes?
- Iced Vanilla Matcha Latte
- Brown Butter Matcha Latte
- Iced Oat Milk Matcha Latte
- Honey Lavender Matcha Latte
- Salted Honey Oat Milk Matcha Latte
- Iced Lavender London Fog with Homemade Lavender Syrup
- Iced Matcha Chai Latte
- Matcha Frappuccino
- Blueberry Matcha Latte
- Strawberry Matcha Latte
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Iced Brown Sugar Matcha Latte with Vanilla Cold Foam
Equipment
- Small pot
- Electric milk frother
- Matcha bamboo whisk
- Small cup
Ingredients
Brown Sugar Syrup
- ¼ cup brown sugar
- ¼ cup water
- ½ teaspoon vanilla bean paste or pure vanilla extract
Matcha Latte
- 1 ½ teaspoon matcha powder ceremonial grade
- 3 tablespoons warm water
- 1 tablespoon brown sugar syrup or to your desired level of sweetness
- 6 – 8 ounces oat milk or your milk of choice
- Ice for serving
Vanilla Cold Foam
- 2 tablespoons heavy cream
- 1 tablespoon oat milk
- 1 teaspoon brown sugar syrup
Instructions
Make brown sugar syrup
- Add brown sugar, water and vanilla bean paste to a small sauce pot. Heat on medium-low until the brown sugar is melted, about 10 minutes. Remove from the heat then allow it to cool.
Make brown sugar matcha latte
- In a matcha bowl add matcha powder and warm water. Use a bamboo whisk to stir the matcha until combined and frothy. If using a bamboo whisk stir in a “M” pattern until frothy. Don’t overly whisk the matcha; we don’t want too much foam.
- Stir in 2 teaspoons of the brown sugar syrup then set aside.
- Add oat milk to the glass along with the prepared matcha, and add ice.
Make vanilla bean cold foam
- In a small cup, add heavy cream, milk and 1 teaspoon of brown sugar syrup. Use an electric milk frother to whisk until combined and foamy.
- Pour vanilla cold foam slowly over your matcha latte and enjoy.
Notes
How To Store/ Make Ahead
- Matcha lattes are best enjoyed immediately. Make the cold foam right before serving.
- Brown sugar syrup can last in the fridge for up to 2 weeks in an airtight container. If you see anything growing on top or it smells “off”, discard it immediately.
Tips and Tricks
- How do you get the foam to stay on top? Don’t whisk the matcha too much, just whisk until the matcha is combined with the water; otherwise, the matcha foam will swallow up the cold foa,m and everything will just blend together. Add matcha to the cup, ice, then slowly pour over the cold foam.
- Cold foam not whipping up right? Make sure you are using heavy whipping cream; its high fat content is vital for whipping up a nice and thick cream. Or it could be your batteries. My milk frother was struggling to whip the cold foam into a stable foam but once I replaced the batteries, it worked perfectly and the foam was chef’s kiss.
- Make it dairy-free but using a dairy free heavy cream alternative.
- Swap out the oat milk for your milk of choice such as coconut milk, soy milk or almond milk.
