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Matcha Cream Foam

Earthy and visually striking. Tops gin, vodka, and Shochu cocktails. Bloom matcha first — lumps will clog the nozzle. 2-day fridge life.

foamisimatchaeditorial
Riff this recipeOpen in batch scaler
FINAL ABV
2.0%
DILUTION
25%
TOTAL VOL.
38.44 oz
SERVED
×1

Ingredients

×1 serving
Heavy cream
other
6.76 oz
Ceremonial or culinary matcha powder
modifier
6.00 oz
White sugar
sweetener
25.00 oz
Whole milk (to bloom matcha)
other
0.68 oz
TOTAL38.44 oz
SERVED (post-dilution)48.05 oz
RATIO BY ROLE
sweetener65%
modifier16%
other19%

How to make it

3 STEPS · ~3 MIN
  1. 01
    Bloom matcha
    Whisk matcha powder with warm milk to a smooth paste with no lumps.
  2. 02
    Combine
    Whisk matcha paste, cream, and sugar until sugar dissolves and mixture is smooth.
  3. 03
    Strain & charge
    Fine-strain into a 0.5L ISI whipper. Charge with 2 N₂O cartridges. Refrigerate upright.