Matcha · Drinks

Pandan Custard Matcha Latte

This pandan custard matcha latte is the drink that has been living in my head since I first tried pandan in a latte form. Earthy matcha meets fragrant pandan extract in the base, and the pandan custard cold foam on top takes the whole thing somewhere extraordinary. The foam is thick, lightly sweet, and carries that unmistakable pandan fragrance that makes every sip feel special. It is a drink that feels genuinely indulgent without being overly complicated to make at home. This is the recipe that started a new obsession and I am not even a little sorry about it.

Ingredients

Matcha Base

• 3g matcha powder
• 30g hot water (175°F / 175°F)
• 10g maple syrup
• 100ml milk of your choice
• 1–2 drops pandan extract

Pandan Custard Cold Foam

• 2 tbsp heavy cream
• 2 tbsp milk
• 2 tbsp pandan custard

Method

1. 1Sift matcha powder into a small bowl.
2. 2Pour boiling water into a teacup to cool to 175°F, then pour into the tea bowl with the matcha.
3. 3Add maple syrup and whisk vigorously for 15 seconds in an "M" shape until smooth and frothy.
4. 4For the pandan custard cold foam, whisk together heavy cream, pandan custard, and milk until thickened and foamy.
5. 5In your glass, add pandan extract, maple syrup and a tbsp of water to thin it out.
6. 6Add ice, pour in milk of your choice, then slowly pour the matcha on top.
7. 7Spoon the pandan custard cold foam over the top.

Tips & Notes

Use ceremonial grade matcha for the best flavour and colour. Make the pandan custard ahead of time and keep it in the fridge. The cold foam is best made fresh just before serving. Adjust the sweetness of the matcha base to your taste.