Ingredients
- For the Coffee Layer:
- 1 cup Vietnamese coffee or iced coffee of choice
- ¼ cup milk of choice (optional)
- 2 tablespoons condensed milk
- Ice, as needed
- For the Matcha Foam:
- 2 teaspoons matcha powder
- 2 teaspoons sugar or 1 tablespoon vanilla syrup
- 2 tablespoons milk
- ¼ cup heavy whipping cream
Instructions
- In a glass, mix Vietnamese coffee and condensed milk. Add optional milk for creaminess and stir until combined. Fill glass with ice.
- In a separate cup, whisk heavy cream, milk, sugar (or syrup), and sifted matcha powder using a frother until soft, pourable foam forms.
- Gently pour the matcha foam over the iced coffee. Serve as is or stir lightly before drinking.
Notes
- Use ceremonial-grade matcha for best flavor and color.
- Adjust sweetness to taste by changing condensed milk or sugar amounts.
- For a hot version, use hot coffee and warm milk before adding the matcha foam.
- Dairy-free alternatives work well—use oat milk and coconut cream.
- Re-froth leftover matcha foam if storing for later.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Whipping and Layering
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 glass
- Calories: 210
- Sugar: 18g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg
