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Strawberry Cloud Matcha with Cold Foam

Close-up of a layered Strawberry Cloud Matcha with Cold Foam drink showing red, white, and green layers in a glass.

A recipe for a layered iced drink featuring strawberry puree, bright green matcha, and a creamy cold foam topping.

Ingredients

Scale
  • 1 teaspoon ceremonial grade matcha powder
  • 2 tablespoons hot (not boiling) water
  • 1 teaspoon sweetener (sugar or syrup), optional
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup ice cubes
  • For Strawberry Cloud: 1/2 cup fresh or frozen strawberries
  • 1 tablespoon water
  • 1 teaspoon sugar
  • For Cold Foam: 1/4 cup heavy cream
  • 1 tablespoon milk
  • 1 teaspoon sweetener

Instructions

  1. Prepare the Strawberry Cloud: Combine strawberries, 1 tablespoon water, and 1 teaspoon sugar in a small saucepan. Heat over medium heat until strawberries break down and the mixture thickens slightly, about 5 minutes. Mash well. Strain through a fine-mesh sieve if you prefer a smooth puree, or leave chunky. Set aside to cool.
  2. Prepare the Matcha Base: Sift matcha powder into a bowl. Add hot water and whisk vigorously with a bamboo whisk or small electric frother until no clumps remain and a light foam forms on top. Stir in sweetener, if using.
  3. Assemble the Drink: Pour the strawberry puree into the bottom of a tall glass. Add ice cubes. Gently pour the milk over the ice.
  4. Slowly pour the prepared matcha mixture over the milk layer.
  5. Prepare the Cold Foam: Combine heavy cream, milk, and sweetener in a small jar or using a handheld milk frother. Whisk or froth until soft peaks form. Do not over-whip; it should be pourable but thick.
  6. Spoon or pour the cold foam gently over the top of the matcha layer. Serve immediately.

Notes

  • Use cold, filtered water for the best matcha flavor.
  • For a sweeter drink, add sweetener directly to the matcha base or the cold foam.
  • If you do not have a milk frother, you can shake the cold foam ingredients vigorously in a sealed jar for about 60 seconds.

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