Birthday Cake Iced Matcha Latte (Edit recipe)

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This Birthday Cake Iced Matcha Latte is a fun, festive drink that tastes like dessert in a glass. A refreshing vanilla iced matcha latte is topped with dairy-free birthday cake cold foam and colorful sprinkles for a delicious balance of earthy matcha and sweet vanilla cake flavor.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

16

Serves: 1

Ingredients

Iced Matcha Latte

1.5 tsp Matcha Green Tea Powder
0.25 cup Hot Water
1.5 tsp Agave Nectar Syrup, or sweetener of choice; adjust to taste (optional)
0.25 tsp Pure Vanilla Extract
0.5 cup Ice Cubes
0.75 cup Almond Milk, or other dairy-free milk

Birthday Cake Sweet Cream Cold Foam

3 Tbsp Dairy-Free Whipping Cream, I like Country Crock Plant Cream
1 Tbsp Almond Milk, or other dairy-free milk
1 Tbsp Agave Nectar Syrup, or pure maple syrup
0.25 tsp Pure Vanilla Extract
0.125 tsp Almond Extract, optional but enhances the birthday cake flavor
1 pinch Salt

Toppings

1 tsp Rainbow Sprinkles, I used Supernatural Softies naturally colored sprinkles

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sift the matcha powder through a fine-mesh sieve into a matcha bowl or other small bowl, using a small spoon to push it through. Sifting helps prevent clumps. Add the hot water and whisk briskly in a zig-zag (W-shaped) motion for about 30 seconds, until fully combined and lightly foamy. (A bamboo whisk works best, but a regular whisk or handheld milk frother also works.)
Add your sweetener of choice and vanilla extract, if using. Set aside.
In a small glass, combine dairy-free heavy cream, 1 tablespoon dairy-free milk, agave, vanilla extract, almond extract, and salt.
Use a handheld milk frother to whip the mixture until thick and smooth, with the consistency of pourable whippped cream. If you don't have a milk frother, combine the ingredients in a jar, secure the lid, and shake until creamy — it won’t be quite as thick, but still delicious.
Fill a glass halfway with ice. Pour in the dairy-free milk, followed by the prepared matcha. Give it a light stir to combine. Leave about an inch of space at the top for the cold foam.
Pour the cold foam on top, finish with sprinkles, and enjoy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	324
Fat:	19 g
Carbohydrates:	32 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	564 mg
Fiber:	3 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated for total recipe.