Iced Matcha Latte With Strawberry Cold Foam
An iced matcha latte with strawberry cold foam hits that sweet spot between refreshing and gently caffeinated, with earthy matcha, cool milk, and a light layer of strawberry cream.
Equipment
- Small saucepan
- Small bowl, mug, or matcha bowl
- Bamboo whisk (chasen) or small whisk or handheld milk frother
- Fine-mesh strainer (optional)
- Fork or spoon (for mashing)
- Small jug or mixing cup
- 2 medium glasses (about 12 oz / 360 ml each)
Ingredients
For the strawberry sauce
- 120 g strawberries fresh or frozen, hulled and sliced (about 1 cup)
- 25–35 g granulated sugar about 2–3 tbsp; adjust to taste
- 5 ml lemon juice 1 tsp
For the iced matcha latte base
- 4 g matcha powder culinary or latte-grade (about 2 tsp)
- 60 ml water room-temperature (about 1/4 cup)
- 360 ml cold milk of choice dairy or unsweetened oat/soy/almond (about 1 1/2 cups)
- 10–20 g simple syrup or sugar optional (about 2–4 tsp)
- ice cubes enough to fill two glasses about 2/3 full
For the strawberry cold foam
- 120 ml heavy cream cold (about 1/2 cup)
- 30 ml 2% or whole milk cold (about 2 tbsp)
- 30–45 ml prepared strawberry sauce from above, strained if chunky (about 2–3 tbsp)
- 2–4 g vanilla sugar or powdered sugar optional (about 1/2–1 tsp)
Instructions
- Make the strawberry sauce (10–15 minutes, plus cooling). Add the sliced strawberries, sugar, and lemon juice to a small saucepan. Stir and let sit for 5 minutes so the berries start to release their juices. Set the pan over medium-low heat and cook, stirring occasionally, until the strawberries soften and the juices look slightly syrupy, about 5–8 minutes. Light bubbling is fine; avoid a rapid boil.
- Cool and adjust the sauce. Lightly mash the softened strawberries with a fork or the back of a spoon. Taste and add a bit more sugar if needed. Transfer to a bowl and let cool to room temperature, then refrigerate until chilled. For a smoother sauce, press part through a fine-mesh strainer; reserve thicker bits for drizzling.
- Whisk the matcha with water. In a small bowl, mug, or matcha bowl, add matcha and a splash of the room-temperature water. Whisk (bamboo whisk, small whisk, or frother) into a smooth paste. Add remaining water and whisk in a fast zigzag until uniformly green with a thin layer of small bubbles.
- Sweeten the matcha layer (optional). Whisk in simple syrup or sugar until dissolved, keeping in mind the strawberry foam will add sweetness.
- Prepare the glasses with ice and strawberry drizzle. Fill two medium glasses about 2/3 full with ice. Spoon 1–2 teaspoons of the thicker strawberry sauce around the inside of each glass for streaks, plus another teaspoon over the ice in each glass.
- Add the milk and matcha. Divide cold milk between the two glasses. Slowly pour the whisked matcha over the milk (pouring over the back of a spoon helps keep a cleaner layer).
- Make the strawberry cold foam. In a small jug or mixing cup, combine cold heavy cream, cold milk, and 2 tablespoons chilled strawberry sauce (preferably smoother portion). Add vanilla sugar or powdered sugar if using. Froth/whisk (or pump in a French press) until thickened to a slightly thicker-than-melted-ice-cream consistency.
- Adjust the foam thickness. If too loose, whip longer. If too thick like whipped cream, stir in 1–2 teaspoons cold milk at a time to loosen.
- Top the matcha lattes. Spoon or slowly pour strawberry cold foam over each iced matcha latte, dividing evenly.
- Finish and serve. Optionally drizzle a little strawberry sauce over the foam. Serve immediately with a straw or long spoon; stir a little as you drink to blend the layers.
Nutrition
Calories: 240kcalCarbohydrates: 28gProtein: 6gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 70mgPotassium: 250mgFiber: 2gSugar: 24gVitamin A: 450IUVitamin C: 45mgCalcium: 220mgIron: 1mg
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