Filippo Berio

Matcha Latte with Olive Oil Cold Foam

Prep Time: 10 min

Cook Time: N/A

Total Time: 10 min

Servings: 1

RECIPE INGREDIENTS

  • 1 tsp matcha powder (ceremonial or high-quality culinary grade)
  • 2 tbsp hot water (160–175°F)
  • ¾ cup milk of choice (oat, almond, dairy, etc.)
  • Ice

    • - For the Olive Oil Cold Foam:

  • ¼ cup milk (preferably whole or oat for better foam)
  • 1 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1–2 tsp maple syrup or honey (optional, for sweetness)
  • Pinch of sea salt
  • ¼ tsp vanilla extract (optional)

RECIPE DIRECTIONS

    Prepare the Matcha:

    • Sift the matcha powder into a small bowl.
    • Add hot water and whisk vigorously in a zig-zag motion until frothy and fully dissolved.

    Make the Cold Foam:

    • In a small frothing pitcher or jar, combine milk, olive oil, sweetener, sea salt, and vanilla (if using).
    • Froth using a handheld frother or shake vigorously in a sealed jar until thick and foamy.

    Assemble the Drink:

    • Fill a glass with ice and pour in your milk of choice.
    • Add the whisked matcha over the milk.
    • Spoon or pour the olive oil cold foam on top.