One of the things we love about matcha is that it’s endlessly versatile. We never get bored experimenting with new recipes! This time, we’re adding some favorite Southeast Asian flavors.
This kaya cold foam matcha latte is a combination of matcha and lightly sweetened coconut foam, unlike anything you’ve probably tried before. It’s creamy, tropical, and not overly sweet – it still lets the matcha shine through.
What is kaya?
Kaya is a traditional coconut jam that’s popular throughout Singapore, Malaysia, and parts of Indonesia. It’s typically made by slowly cooking coconut milk, eggs, sugar, and fragrant pandan leaves until it’s silky, rich and lightly caramelized.
Kaya is often described as slightly sweet, with notes of coconut, vanilla, and a hint of jasmine from pandan leaves. It's typically spread on toast, but is also delicious in coffee and tea.
Look for it in the international or Asian foods aisle in larger grocery stores. It's also widely available at Asian supermarkets and specialty food stores.
If you don't have a local store that carries it, several brands are available online. When shopping, look for traditional coconut and pandan kaya made with simple ingredients. Once opened, keep kaya refrigerated.
Ingredients
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2 teaspoons matcha powder
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3 tablespoons hot water (about 175°F)
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½ cup milk of choice
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2 tablespoons milk (for the cold foam)
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1 teaspoon simple syrup
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3 tablespoons heavy cream
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1 tablespoon kaya
Directions
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Sift the matcha into a bowl to remove any clumps.
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Add the hot water and whisk until smooth and frothy.
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Stir in ½ cup of milk along with the simple syrup.
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In a separate cup, combine the kaya, heavy cream, and remaining 2 tablespoons of milk. Froth until thickened but still pourable.
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Fill a glass with ice and pour in the prepared matcha latte.
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Slowly spoon or pour the kaya cold foam over the top.
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Sip through the foam and enjoy the creamy tropical flavor with every drink.
Tips & tricks
Use a high-quality matcha
Since this recipe isn't overly sweetened, the matcha's flavor shines through. So you want to pick a high-quality matcha powder, not a culinary-grade one.
Sift your matcha first
A quick sift prevents clumps and creates a smoother latte with a silkier texture.
Don't over-froth the cold foam
The foam should be thick enough to float on top of the drink but still soft enough to slowly mix into the matcha as you sip.
Adjust the sweetness
Different brands of kaya vary in sweetness. Taste your cold foam before assembling, and adjust the simple syrup as needed.
Bottom line
If you want to get a little creative with your matcha latte and try something new, this kaya cold foam matcha latte is an easy place to start. With creamy coconut foam, subtle caramel notes, and earthy matcha, you’ll be enjoying a drink that’s equal parts refreshing and indulgent.
If you loved this, give our other recipes a try:
Cherry Blossom Vanilla Matcha Latte
