Butterfly Pea Matcha Latte with Salted Cold Foam

If you’re looking to make a cup of matcha that’s as beautiful as it is delicious, you’ve come to the right place. This Butterfly Pea Matcha Latte with Salted Cold Foam is the perfect blend of flavor and aesthetics. With its dreamy layers of vibrant blue and green, it’s a drink that looks as stunning as it tastes. The light, floral notes of butterfly pea tea pair perfectly with the rich, grassy umami of ceremonial grade matcha, all topped with a creamy, slightly sweet salted cold foam that ties everything together. Whether you’re impressing guests or just treating yourself, this latte is sure to become a favorite.

Key ingredients

Ceremonial Grade Matcha: For this recipe, I used Marukyu Koyamaen matcha in the flavor Wako, which is known for its refreshing aroma and light, smooth finish—just as described on their official website. A friend of mine was kind enough to bring it back from Japan, and with the recent matcha shortage, it was no easy find! If you’re not able to get your hands on this specific brand, don’t worry—any high-quality ceremonial grade matcha will work beautifully in this latte. Just make sure it’s fresh and vibrant green in color for the best flavor and presentation.

Butterfly Pea Tea: The true star of the show! You can steep your own butterfly pea tea using dried butterfly pea flowers, or take a shortcut like I did and use a pre-made syrup. I’m using the Butterfly Pea Syrup from Bar Chefs Houston, which I picked up at a local farmers market. This syrup is super versatile and works beautifully in everything from alcoholic cocktails to mocktails—and of course, matcha lattes. According to the bottle, the flavor profile is slightly earthy and woody, with subtle notes of dried chiles balanced by the sweetness of cane sugar. But the real magic? This syrup changes color! When combined with something acidic like lemon juice, it transforms from a deep midnight blue to a light violet-pink. It’s mesmerizing to watch and adds a whimsical, color-shifting touch to your drink.

Dairy or Nut Milk: You can absolutely use any milk or plant-based milk you prefer for this latte—it’s all about what you like best. For my version, I went with almond milk because I love the subtle nutty flavor it adds to the overall profile of the drink. It complements both the floral notes of the butterfly pea tea and the earthy depth of the matcha beautifully. That said, I think oat milk would also be an amazing option if you’re looking for something creamier with a naturally sweet finish. Feel free to experiment with different milks until you find the one that tastes just right to you.

Heavy Cream: This is a must-have topping for just about any coffee or matcha drink, and it’s the secret to creating that luscious salted cold foam. I use heavy cream almost every time I make a drink at home—it adds the perfect rich, velvety texture that floats beautifully on top of your latte. For this recipe, I flavored the cream with a splash of vanilla syrup and a pinch of flaky sea salt to strike that perfect balance between sweet and salty. It’s the finishing touch that pulls the entire drink together and adds a creamy indulgence with every sip.

Ice: An often underrated but essential ingredient! I truly believe that ice makes all the difference, especially for drinks like this one. It keeps everything perfectly chilled and refreshing from the first sip to the last. No one wants a beautifully crafted latte turning lukewarm within minutes—so don’t skip the ice! Trust me, your matcha experience will be so much better with a generous handful of ice.

Matcha Set: While not technically an ingredient, a good matcha set is a must-have for making a high-quality cup of matcha. Having the right tools really makes a difference in both taste and texture. I got my set off Amazon (I’ll include the link below), and it’s been a total game-changer. It includes a tea bowl with a pouring spout, a bristle bamboo whisk (chasen), a bamboo scoop (chashaku), a scoop rest, a stainless steel sifter, a whisk holder, and even a tea towel. Each piece has a purpose and helps create a smooth, frothy matcha with no clumps. If you’re serious about making matcha at home, I highly recommend investing in one of these sets.

Now that we’ve gone over all the must-have ingredients and tools, let’s put it all together! Here’s how to make this stunning, delicious, and refreshing layered latte:

Step By Step Instructions

Step 1: Prepare Your Butterfly Pea Tea or Syrup

• If using dried flowers: Steep 1–2 teaspoons of dried butterfly pea flowers in about ¼ cup of hot water for 5–10 minutes. Strain and set aside to cool.
• If using syrup (like Bar Chefs Houston): Measure out about 2-3 tablespoons of syrup and set aside. No need to dilute—it’s ready to use!

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Step 2: Make Your Salted Cold Foam

• In a small bowl or frothing pitcher, combine:
  • ¼ cup heavy cream
  • 1–2 teaspoons vanilla syrup (adjust to taste)
  • A pinch of flaky sea salt
• Froth using a handheld frother or whisk until it thickens into a soft, creamy foam. Set aside.

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Step 3: Prepare the Matcha

• Sift 1–3 teaspoons of ceremonial grade matcha into your tea bowl.
• Add about 2 ounces of hot water (not boiling—aim for around 175°F / 80°C).
• Use your bamboo whisk in a zig-zag “M” or “W” motion until the matcha is frothy and fully dissolved. Set aside.

Tip: Sifting your matcha ensures no clumps and a smooth, creamy finish.

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Step 4: Add Ice and Milk

• Fill your serving glass about ¾ of the way with ice.
• Pour in your milk of choice (I used almond milk, but oat milk is another great option). Leave room at the top for the butterfly pea layer and cold foam.

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Step 5: Layer the Butterfly Pea Tea

• Slowly pour your cooled butterfly pea tea or syrup over the milk and ice. This should sit gently on top of the milk, creating that gorgeous layered effect.

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Step 6: Add the Matcha Layer

• Gently pour the prepared matcha over the back of a spoon or along the edge of the glass to create a clean layer above the butterfly pea tea.

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Step 7: Top with Salted Cold Foam

• Slowly pour your salted cold foam on top of the drink. Let it float like a cloud over the vibrant blue and green layers.

Ta-da! You’ve just crafted a stunning Butterfly Pea Matcha Latte with Salted Cold Foam—a drink that’s as beautiful as it is delicious.Thank you so much for stopping by my blog and taking the time to try out a new recipe with me. I hope this drink brings a little joy and creativity to your day. Don’t forget to share your creations and tag me—I’d love to see how yours turns out!