Iced Strawberry Matcha Latte with Rose Cold Foam (Edit recipe)

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Enjoy the delightful combination of sweet strawberries, floral rose, and earthy matcha with this Strawberry Iced Matcha Latte with Rose Cold Foam. This vibrant, layered drink features fresh strawberry puree, energizing matcha green tea, and a dairy-free rose sweet cream cold foam for a refreshing café-style latte that's perfect for spring and summer.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

18

Serves: 1

Ingredients

Strawberry Puree

0.75 cup Strawberries, fresh or frozen; thawed if frozen
1.5 tsp Agave Nectar Syrup

Iced Matcha Latte

1.5 tsp Premium Organic Matcha - Matcha Nude
0.25 cup Hot Water
2 tsp Agave Nectar Syrup, or sweetener of choice, to taste (optional)
0.5 cup Ice Cubes
0.75 cup Almond Milk, or other dairy-free milk

Rose Sweet Cream Cold Foam

2 Tbsp Dairy-Free Whipping Cream
1 Tbsp Almond Milk, or other dairy-free milk
2 tsp Agave Nectar Syrup
0.25 tsp Vanilla Extract
0.125 tsp Rose Water
0.125 tsp Red Food Coloring, I used Watkins natural food coloring (optional)

Topping (Optional)

1 pinch Rose Petals

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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

Add the strawberries and 1 ½ teaspoons agave to a small blender. Blend until smooth. For a chunkier puree, pulse the blender a few times instead of blending completely smooth. Set aside.
Sift the matcha powder through a fine-mesh sieve into a matcha bowl or other small bowl, using a small spoon to press it through. Sifting helps prevent clumps. Add the hot water and whisk briskly in a zigzag (W-shaped) motion for about 30 seconds, until smooth and lightly foamy. (A bamboo whisk works best, but a handheld milk frother also works well. If using a milk frother, prepare the matcha in a glass or mug to help prevent splattering. A regular whisk can also be used in a pinch, though it may leave a few small clumps.)
Add your sweetener of choice, if using, and whisk to combine. Set aside.
In a small glass, combine the dairy-free heavy cream, 1 tablespoon dairy-free milk, 2 teaspoons agave, vanilla extract, rose water, and red food coloring, if using.
Use a handheld milk frother to whip the mixture until thick and smooth, with the consistency of pourable whipped 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.
Spoon the strawberry puree into the bottom of a glass. Use the back of the spoon to spread it up the sides of the glass, if desired.
Fill the glass halfway with ice. Pour in the dairy-free milk, followed by the prepared matcha. Give it a gentle stir to combine, leaving about an inch of space at the top for the cold foam.
Pour the cold foam on top. Sprinkle with edible dried rose petals, if using, and enjoy.

Notes

Tips for Success:

Whisk the matcha until it's lightly foamy. A layer of small bubbles (called microfoam) is perfect, but avoid creating too much foam if you want clean, distinct layers. Excess matcha foam can surround the pink cold foam topping instead of letting it float neatly on top once the latte is assembled.
Measure the rose water carefully. Rose water is very concentrated, and just a little too much can make the latte taste overly floral. If you don't have a ⅛-teaspoon measuring spoon, simply fill a ¼-teaspoon spoon about halfway.
Use a 16-ounce glass. Anything much smaller won't leave enough room for the strawberry puree, milk, matcha, ice, and cold foam unless you scale the recipe down.

I used Matcha Nude matcha powder — use code CHLOESCREATIVEKITCHEN to save 10%.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	330
Fat:	13 g
Carbohydrates:	49 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	130 mg
Fiber:	5 g
Sugars:	40 g
Sugar Alcohol:	0 g
Calculated for total recipe.