Matcha & Foam
This iced matcha latte—perfect for springtime—is constructed from Pacific Barista Series™ Hemp, matcha concentrate, and simple vanilla syrup, then shaken and strained over ice. Topped with egg white foam and dry shaken with a splash of simple vanilla syrup. This drink hits with a sea-foam green color, topped with white peaks, creating a complex drinking experience. Add rum to the matcha latte base to turn it into a cocktail. This recipe was created by Andrea Allen, co-owner of café-roastery Onyx Coffee Lab, and the 2020 United States Barista Champion and 2021 World Barista Champion runner-up. 
Ingredients
MATCHA LATTE
  • 2oz matcha concentrate
  • 4 oz Pacific Foods Barista Series Hemp
  • .5oz simple vanilla syrup
  • 1 ice cube, “2 x 2”
EGG WHITE FOAM
  • 5oz pasteurized egg whites
  • .5oz simple vanilla syrup
  • .25 oz lemon juice, or pinch of cream of tartar for consistency
  • dry matcha powder
Instructions
  1. Combine egg whites, lemon, and vanilla syrup in cocktail shaker. Shake vigorously with wire shaker ball or cocktail strainer spring until egg whites are foamy and beginning to be stiff, which could take several minutes. Set aside.
  2. Combine matcha, Barista Series™ Hemp, and vanilla syrup in a cocktail shaker with ice. Shake for 20 seconds to chill and froth.
  3. Place a large ice cube in an old-fashioned glass. Strain matcha latte over ice.
  4. Return to egg whites, shake briefly, and check consistency. Spoon foam on top of drink.
  5. Garnish with a dusting of dry matcha powder and enjoy!