Strawberry Matcha Cold Foam Latte (Print)

Earthy matcha, sweet strawberry, and creamy foam combine for a refreshing, layered iced beverage.

# Components:

→ Strawberry Puree

01 - 3.5 ounces (100 g) fresh strawberries, hulled
02 - 1 tablespoon granulated sugar
03 - 2 teaspoons water

→ Matcha Layer

04 - 2 teaspoons matcha green tea powder
05 - 1/4 cup (2 ounces) hot water (not boiling)
06 - 1–2 teaspoons honey or maple syrup (optional)

→ Milk Layer

07 - 1 cup (8 ounces) cold milk, dairy or plant-based

→ Cold Foam

08 - 1/2 cup (4 ounces) cold milk, dairy or plant-based
09 - 1 tablespoon granulated sugar or vanilla syrup

→ To Serve

10 - Ice cubes

# Directions:

01 - Blend hulled strawberries with sugar and water until smooth. Evenly distribute the puree between two serving glasses.
02 - Fill each glass with ice cubes according to preference.
03 - Pour 1/2 cup (4 ounces) cold milk into each glass over the strawberry puree and ice.
04 - In a small bowl, vigorously whisk matcha powder with hot water until fully dissolved and frothy. Sweeten with honey or maple syrup if desired.
05 - Gently pour the whipped matcha mixture over the milk layer to create a visually distinct effect.
06 - Using a milk frother or small whisk, froth cold milk with sugar or vanilla syrup until a thick, creamy foam forms.
07 - Generously spoon the cold foam on top of each glass to finish.
08 - Serve immediately with a straw for swirling. Optionally garnish with strawberry slices or a dusting of matcha powder.

# Chef Secrets:

01 -
  • The way the matcha seeps into creamy strawberry cold foam will make you wonder why you ever stood in line for a coffee shop drink.
  • It’s ridiculously customizable and just as good with oat milk, so everyone in my circle finds their own favorite version.
02 -
  • I used to pour the matcha too quickly and it merged with the milk—now I use a spoon to slow it for better layers.
  • Fresh, not frozen, strawberries make all the difference in brightness and flavor.
03 -
  • Use chilled tools and cold milk for the fluffiest foam.
  • Sifting matcha before whisking prevents clumps and results in smoother drinks.
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