A matcha americano is already one of the cleanest ways to drink matcha — just matcha, water, and ice, with nothing to get in the way of the flavor. This version keeps that clarity underneath, but tops it with a rich, spiced cream cloud that turns it into something closer to dessert.
The contrast is the whole point: a crisp, slightly bitter americano on the bottom, and a warm, honeyed cream on top that you sip through rather than stir in. It works equally well as a slow afternoon treat or as a menu item that photographs itself.
Ingredients
- 4 g Shiro matcha
- 45 ml hot water (75°C)
- 100 ml room-temperature water
- Ice
- 40 ml heavy cream (33%)
- 10 ml milk
- 10–15 g honey
- Salt, to taste
- Ground cinnamon, to taste
How to make
1. Whip the cream cloud
In a small bowl, whisk the heavy cream, milk, honey, a pinch of salt, and cinnamon together until it thickens into a soft, pourable cloud — you're looking for a texture that holds its shape loosely, not stiff peaks. Place it in the freezer while you prepare the matcha.
2. Prepare the matcha shot
Sift 4 g of matcha into a bowl, add the 45 ml of 75°C water, and whisk briskly until smooth and frothy, with no lumps remaining.
3. Build the americano
Fill a glass with ice and pour in the 100 ml of room-temperature water. Add the matcha shot on top.
4. Finish with the cloud
Spoon the chilled cream cloud over the americano and dust with a little extra cinnamon.
Tip
For the cleanest layering, pour or spoon the cream cloud over the back of a spoon held just above the drink rather than dropping it straight in — it lands more gently and sits on top instead of sinking.
Important
Use full-fat (33%) cream. Lighter cream won't hold enough structure to form a proper "cloud" — it will simply blend into the drink instead of sitting on top.
Which matcha to use
This recipe relies on the matcha holding its own under a fairly sweet, spiced topping. We recommend our Ceremonial Matcha Shiro — clean and mellow enough not to turn bitter once diluted, with just enough character to still come through under the honey.
Variation
Swap the honey for date syrup for a more regional character, or use oat milk in place of dairy milk in the cream cloud for a lactose-free version — it will be a little softer and less structured, but still works well.