How to Get Coffee Shop-Level Foam for Matcha, Chai, and Other Non-Coffee Drinks

You've mastered the latte. Now you want to make a matcha latte, chai latte, or golden milk with that same silky, café-quality foam. But here's the problem: these drinks don't have espresso, so how do you get that perfect foam on top?

Good news: it's the same technique. You just need to know a few tweaks.

The Foundation: It's All About the Milk

Whether you're making a matcha latte or a chai latte, the foam comes from the milk—not the drink base. So the frothing technique is the same as making a regular latte.

What you need:

• A milk frother (steam wand, electric frother, or handheld)
• Cold milk (whole milk or oat milk work best)
• Your drink base (matcha powder, chai concentrate, turmeric, etc.)

How to Make Each Drink

Matcha Latte (The Green One)

What you need:

• 1–2 tsp matcha powder
• 2 tbsp hot water
• 1 cup milk
• Optional: 1 tsp honey or sweetener

How to make it:

1. Whisk matcha powder with 2 tbsp hot water until smooth (no lumps).
2. Add honey or sweetener if using.
3. Froth 1 cup of cold milk using your Nespresso Aeroccino or steam wand.
4. Pour the matcha into a mug, then pour the frothed milk over it.
5. The foam will sit on top like a latte.

Pro tip: Use a small whisk or milk frother to mix the matcha—it prevents clumps and makes it smoother.

Chai Latte (The Spiced One)

What you need:

• 1/2 cup chai concentrate (or brewed chai tea)
• 1 cup milk
• Optional: cinnamon or honey

How to make it:

1. Heat chai concentrate in a mug (microwave or stovetop).
2. Froth 1 cup of cold milk.
3. Pour the frothed milk over the chai.
4. Top with a dusting of cinnamon.

Pro tip: If you're using chai tea bags instead of concentrate, brew 2 bags in 1/2 cup hot water for 5 minutes, then remove the bags before adding milk.

Golden Milk Latte (The Turmeric One)

What you need:

• 1 tsp turmeric powder
• 1/2 tsp cinnamon
• Pinch of black pepper (helps absorb turmeric)
• 1 tsp honey or maple syrup
• 1 cup milk

How to make it:

1. Mix turmeric, cinnamon, black pepper, and honey in a mug with 2 tbsp hot water.
2. Froth 1 cup of milk.
3. Pour the frothed milk over the turmeric mixture.
4. Stir gently and enjoy.

Pro tip: Golden milk is naturally earthy and slightly bitter. The honey and cinnamon balance it out.

Hot Chocolate (The Cozy One)

What you need:

• 2 tbsp cocoa powder (or 1/4 cup chocolate chips)
• 1 tbsp sugar
• 1 cup milk
• Optional: whipped cream, marshmallows

How to make it:

1. Mix cocoa powder and sugar with 2 tbsp hot milk to make a paste.
2. Froth the remaining milk.
3. Pour the frothed milk over the chocolate paste and stir.
4. Top with whipped cream or marshmallows.

Pro tip: Use dark cocoa powder for a richer, less sweet hot chocolate.

The Frothing Technique (Same for All Drinks)

Option 1: Steam Wand (Best Foam)

1. Pour cold milk into a frothing pitcher (fill only 1/3 full).
2. Insert the steam wand just below the surface.
3. Turn on the steam and create foam by keeping the wand near the surface for 5–10 seconds.
4. Lower the wand deeper to heat and texture the milk.
5. Stop when the pitcher is too hot to touch (around 150°F).
6. Tap the pitcher on the counter to pop big bubbles, then swirl.

Machines with steam wands: Gevi Commercial Espresso Maker, Gevi 20 Bar, CASABREWS 5418 PRO

Option 2: Electric Frother (Easiest)

1. Pour cold milk into the frother (up to the max foam line).
2. Press the button for hot foam.
3. Wait 60–90 seconds.
4. Pour immediately over your drink base.

Best for: Nespresso Aeroccino or standalone electric frothers.

Option 3: Handheld Frother (Budget Option)

1. Heat milk in the microwave for 30–45 seconds (warm, not boiling).
2. Use a handheld frother to froth for 20–30 seconds.
3. Pour over your drink base.

Pro tip: This makes airy foam, not microfoam, but it works for home use.

Which Milk Works Best?

Whole milk: Creamiest foam, best texture
Oat milk (barista blend): Best non-dairy option, froths almost as well as whole milk
Almond milk: Thin, doesn't froth well
Coconut milk: Adds a subtle coconut flavor, froths okay
Soy milk: Froths well but can curdle if too hot

Common Mistakes

Mistake 1: Adding the milk to the drink base before frothing
Froth the milk separately, then pour it over the drink base. This keeps the foam intact.

Mistake 2: Using hot milk
Start with cold milk. It froths better and gives you more control over the temperature.

Mistake 3: Overfilling the pitcher
Milk expands as it froths. Only fill the pitcher 1/3 to 1/2 full.

Mistake 4: Not whisking matcha or cocoa powder first
Lumps ruin the texture. Always whisk powders with a small amount of hot water before adding milk.

The Bottom Line

Making café-quality matcha lattes, chai lattes, or golden milk at home is the same as making a regular latte—just swap the espresso for your drink base and froth the milk the same way.

Whether you're using a Gevi espresso machine with a steam wand, a Nespresso Aeroccino, or a handheld frother, the technique is the same: cold milk, proper frothing, and pour it over your drink.

Now go make something colorful and delicious.