Ingredients

  • 2 g of ceremonial matcha
  • 2 g of icing sugar (essential for the texture)
  • 15 ml of hot water at 80 °C
  • 200 ml of cold oat milk
  • Ice

Method

  1. Mix the matcha and the icing sugar in a small bowl or a tall glass.
  2. Add the 15 ml of hot water.
  3. Whisk with an electric frother for 2 to 3 minutes, until you have a dense, almost meringue-like foam. It will not reach the level of dalgona coffee, but it does become creamy and stable.
  4. Fill the glass with ice and cold milk.
  5. Spoon the foam on top. Serve straight away.

What the sugar is for

The icing sugar is what makes a stable foam possible. Without it, matcha foam collapses within seconds. It stabilises the air bubbles, exactly as in a meringue. A sugar-free version holds less well, but it still works.