Salted Honeycomb Iced Matcha
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- Prep Time: 10 mins
- Chill Time: None
- Servings: 1 Drink
- Category: Drink/Refreshment
Why You'll Love This Matcha Recipe
- Sweet Meets Salty: A luscious vanilla cream foam finished with crunchy honeycomb and a sprinkle of flaky sea salt.
- Café-Level Iced Matcha: Layered milk, matcha, and cream foam for a drink that looks straight out of a specialty café.
- Textural Contrast: Smooth matcha, silky cream, and crunchy honeycomb in every sip.
- Quick & Simple: Ready in about 10 minutes with no special equipment beyond a whisk or frother.
Ingredients
Salted Honeycomb Iced Matcha
- 5g matcha powder
- 80ml warm water
- 100ml milk (your choice, dairy or plant-based)
- 60g thickened cream
- Vanilla bean paste, to taste
- Sweetener of choice, to taste
- Honeycomb, for garnish
- Sea salt (flaky), for garnish
- Ice
Shop Your Matcha Ingredient
Directions
Step 1
Prepare the Matcha
- Sift 5g of matcha into a chawan (matcha bowl).
- Whisk with 80ml of warm water until smooth and frothy, with no clumps remaining. Set aside.
Step 2
Build the Base
- Fill a glass with ice. Pour in 100ml of milk.
- Pour the prepared matcha over the milk and stir gently to combine.
Step 3
Whip the Vanilla Cream Foam
- In a separate container, add the thickened cream, sweetener, and vanilla bean paste.
- Use a frother stick or whisk to whip until slightly thickened into a soft, pourable foam.
Step 4
Top & Garnish
- Spoon or pour the vanilla cream foam over the top of the matcha latte.
- Garnish with pieces of fresh honeycomb.
- Finish with a light sprinkle of flaky sea salt.
Pro Tips for the Best Salted Honey Matcha
- Use warm, not boiling, water when whisking your matcha, this keeps the flavour smooth and prevents bitterness.
- Don't over-whip the cream – a soft, pourable foam sits more beautifully on top than a stiff, spoonable one.
- Go easy on the salt – a light pinch is enough to balance the sweetness. You can always add a touch more to taste.
- Add the honeycomb just before serving so it stays crisp and crunchy rather than dissolving into the drink.
FAQs
1. Where can I find honeycomb?
Honeycomb candy (also called cinder toffee or hokey pokey) is available at most supermarkets and specialty grocers, or you can make your own at home with sugar, golden syrup, and bicarb soda.
2. Can I make this dairy-free?
Yes! Use your favourite plant-based milk and a whippable dairy-free cream alternative for the foam, coconut cream works particularly well here.
3. Can I serve this hot instead of iced?
This recipe is designed as an iced drink for the best texture and contrast, but you can warm the milk and skip the ice for a cosy hot version, just note the honeycomb will soften faster on a hot drink.
4. What sweetener works best?
Maple syrup, honey, or simple syrup all work beautifully in the cream foam. Adjust to taste, the honeycomb already adds a good amount of sweetness.
