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Starbucks inspired pink drink with matcha cold foam topping.

Iced Pink Drink with Matcha Cold Foam

Strawberry açaí refresher and coconut milk are shaken with ice and freeze-dried strawberries, then topped with creamy vanilla matcha cold foam.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 1 large drink
Course: Drinks
Cuisine: American
Ingredients Method Notes

Ingredients
 

For the Pink Drink
  • ½ cup prepared strawberry açaí refresher, 120 ml
  • ½ cup chilled coconut milk beverage, 120 ml
  • 1 cup ice
  • 2 tablespoons freeze-dried strawberry slices, optional
For the Matcha Cold Foam
  • ¼ cup heavy cream, 60 ml (see notes for substitutions)
  • 2 tablespoons 2% milk, 30 ml
  • 1 tablespoon vanilla syrup, 15 ml (regular or sugar-free)
  • 1 teaspoon unsweetened matcha powder

Equipment

  • Measuring Cups and Spoons
  • Cocktail Shaker or Jar
  • Milk Frother or Narrow Container
  • Serving Glass Large

Method
 

  1. Add the prepared strawberry açaí refresher, coconut milk, ice and freeze-dried strawberries to a cocktail shaker or tightly covered jar.
  2. Shake for 10 to 15 seconds, then pour everything into a tall glass.
  3. Add the heavy cream, milk, vanilla syrup and matcha powder to a narrow container or cold milk frother.
  4. Froth for 20 to 30 seconds, or until the mixture has expanded and thickened while remaining pourable.
  5. Pour the matcha cold foam slowly over the pink drink. Serve immediately.

Notes

  • Use strawberry açaí concentrate only after preparing it according to the package directions.
  • Sift the matcha before frothing if it contains visible clumps.
  • Reduce the vanilla syrup if you're using a sweetened matcha latte powder.
  • I've tried making this with a French press instead of a frother and that worked well. Add the foam ingredients and pump the plunger repeatedly until the mixture expands.
  • I recommend using refrigerated or shelf-stable coconut milk for this, not canned coconut milk, for the best flavor.
  • Not in the US? Use whipping cream. I tried double cream but had to increase the milk a little so it didn't come out too thick (either 60 ml whipping cream with 30 ml semi-skimmed milk or 45 ml each of double cream and semi-skimmed milk).