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I have been loving this Salted Maple Matcha lately! Matcha is so fun to make, and homemaking the cold foam on top really takes it to another level. The sea salt and maple syrup really incorporate the perfect flavor that balances the savory notes of matcha. The cold foam is super easy to whip together because it takes less than a minute with a milk frother. It’s the perfect addition to this matcha that makes it so crave-worthy!
Nutritional benefits of this Salted Maple Matcha
- Matcha is rich in antioxidants, vitamins, and mineral that promote heart health, brain health, immune health, and more.
- Maple Syrup – A natural sweetener that’s lower on the glycemic index than refined sugar and packed with minerals like manganese, zinc, and potassium, along with antioxidants.
- Using milk and cream from grass-fed cows gives you a much purer, nutrient-dense product. The cows live a more natural, healthy lifestyle and therefore their milk products are going to be more nutrient dense and healthier. I’m all for sustainable and regenerative farming, and using grass-fed dairy is a great way to do that.
Ingredients for Salted Maple Matcha
Matcha – I love Naoki Matcha because it’s fully authentic and much higher quality than most matchas. You can tell just by the color alone being so much more vibrant, and then the flavor is truly unmatched.
Hot water – for mixing the matcha
Maple syrup – my favorite natural sweetener! It’s the sap from maple trees, and it’s rich in many antioxidants and minerals.
Milk – I always recommend grass-fed whole milk.
Vanilla extract
Sea salt
Heavy cream – as part of the cold foam, along with milk, maple syrup, and salt.
How to make a Salted Maple Matcha
- In a small cup, whisk the matcha and hot water until smooth. Add the maple syrup, salt, and vanilla extract and whisk again.
- Fill a 12-oz cup about 2/3 full with ice. Pour the milk into the cup, then pour the matcha mixture over the milk.
- Make the cold foam: In a narrow cup (like an espresso cup), blend the milk, heavy cream, maple syrup, and pinch of salt with a milk frother until thick and frothy, about a minute. Pour over the iced matcha and enjoy!
Modifications and variations
- Use honey, date syrup, or coconut sugar instead of maple syrup as the sweetener. You can also adjust the amount of sweetener to preference as well.
- Make it dairy-free by using a creamy cashew milk or oat milk.
- Make it hot by skipping the ice and heating on the stove until steaming.
Other recipes you’ll love
I hope you love this Salted Maple Matcha with Cold Foam! Please be sure to leave a comment and a rating if you give this recipe a try. I would love to know how it turned out for you!
PrintSalted Maple Matcha with Cold Foam
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 (12-oz) serving 1x
Ingredients
1 tsp matcha
1 oz hot water
1 Tbsp pure maple syrup, to taste
5–6 oz grass-fed milk
Several pinches of salt
Optional: 1/2 tsp vanilla extract
Cold foam:
2 Tbsp whole grass-fed milk
1 Tbsp grass-fed heavy cream
1/2 tsp pure maple syrup
Pinch of salt
Instructions
- In a small cup, whisk the matcha and hot water until smooth. Add the maple syrup, salt, and vanilla extract and whisk again.
- Fill a 12-oz cup about 2/3 full with ice. Pour the milk into the cup, then pour the matcha mixture over the milk.
- Make the cold foam: In a narrow cup (like an espresso cup), blend the milk, heavy cream, maple syrup, and pinch of salt with a milk frother until thick and frothy, about a minute. Pour over the iced matcha and enjoy!
Equipment
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