Whether you’re walking past trendsetting cafes in NYC or scrolling through social feeds, cloud drinks have completely captured our attention. But beyond the cute visuals, there is pure magic in that very first sip when the velvety cold foam touches your lips, delivering an upbeat boost to your day. This strawberry cloud matcha latte pairs a sweet-tangy strawberry cold foam with a deeply fragrant, bitter-sweet Koicha (濃茶) base. By skipping diluting liquid milk in the middle, the vivid flavors of rich green tea and fresh strawberries sit cleanly on their own, balanced to perfection.
Recipe Overview
- Glass Size: Ideal for an 18 oz glass
- Prep Time: 15 minutes
- Yield: 1 serving
Strawberry Cloud Matcha Latte Ingredients
Strawberry Cloud Foam
- 115 g heavy cream
- 27 g Homemade Strawberry Sauce (approx. 1½ tbsp, cooled)
- 11.5 g granulated sugar (approx. 2.5 tsp)
- 5.8 g whole milk (approx. 1 tsp)
Sweetened Koicha Base
- 5 g ceremonial grade matcha powder
- 115 g warm water (70 °C / 158 °F)
- 24 g 1:1 simple syrup (equal parts sugar and warm water)
Glass Assembly & Toppings
- 40 g Homemade Strawberry Sauce (for glass bottom)
- 140–160 g ice cubes
- Freeze-dried strawberry powder
- Strawberry & flower-shaped Homemade Sprinkles
Step-by-Step Strawberry Cloud Matcha Instructions
1. Whip the Strawberry Cloud Foam:
Combine heavy cream, 27 g strawberry sauce, sugar, and milk in a chilled cup. Froth with a handheld milk frother for 20–30 seconds until soft, pillowy cloud peaks form. (Yields a tiny bit extra foam so your glass gets a full, luxurious top cap!) Set aside.
2. Whisk the Sweetened Koicha
Sift 5 g ceremonial matcha into a wide bowl. Add 115 g warm water (70 °C) and whisk in a “W” motion using a bamboo whisk (chasen) until smooth and frothy. Stir in 24 g simple syrup.
3. Layer the Base & Ice
Spoon 40 g of cold strawberry sauce directly into the bottom of an 18 oz glass. Fill the glass about 60–70% full with ice cubes.
4. Pour the Matcha
Slow-pour the sweetened matcha over the ice, allowing it to rest cleanly above the dense strawberry base layer.
5. Top & Decorate
Spoon or pour the whipped strawberry foam over the top to reach the brim. Dust lightly with freeze-dried strawberry powder, then float your homemade sprinkles like mine or any sprinkle or topping you like across the surface
Chef’s Notes for the Perfect Cloud Matcha
- What is Koicha (濃茶)?In Japanese tea traditions, matcha is prepared either as Usucha (薄茶, thin tea) or Koicha (濃茶, thick tea). While American cafes often refer to a concentrated matcha base as a “matcha shot,” traditional Koicha uses roughly double the matcha powder to water. This creates a rich, full-bodied liquid with intense umami. In this drink, using a Koicha-style ratio ensures the tea flavor cuts through the rich cold foam without needing added milk.
- Why an 18 oz glass?The 18 oz size provides just enough headroom for a 60–70% ice fill and a deep, pillowy layer of cold foam to sit neatly on top without overflowing.
- The Secret to Cold Foam Texture:A tiny splash of whole milk relaxes the heavy cream’s fat structure just enough so it pours like thick velvet rather than whipping into stiff butter.
Frequently Asked Questions (FAQ)
Q: My strawberry cloud foam turned out too thick. What happened and how can I fix it?
A: Strawberry puree contains natural pectin and acid, which causes cream to thicken faster when whipped. If your foam becomes too dense or stiff, simply splash in a little extra whole milk or coconut water and froth for a few seconds to loosen it back into a smooth, pourable cloud texture.
Q: Can I make this recipe with non-dairy or plant-based milk?
A: Yes, but plant-based options act differently than heavy dairy cream. Oat milk (especially barista-grade) or canned full-fat coconut milk whips up best for cold foam. If your plant milk isn’t holding a stable foam, add a tiny pinch of xanthan gum (about 1/16 tsp) before frothing to help stabilize and hold those velvety peaks.
Q: Why don’t you add milk to the matcha base in this recipe
A: I designed this recipe without a middle milk layer because the strawberry cloud foam is already rich and milky on its own. Stirring the cloud foam directly into the matcha as you drink provides just the right balance for my taste, while keeping the tea flavor bold. However, this is entirely up to your personal preference! If you love a milkier drink, feel free to pour a splash of your favorite milk over the ice before adding the Koicha layer.
Strawberry Cloud Matcha Latte
Equipment
- 1 18 oz glass
Ingredients
Strawberry Cloud Foam
- 115 g Heavy cream
- 27 g Homemade Strawberry Sauce chilled
- 11.5 g Granulated sugar
- 5.8 g Whole milk
Sweetened Koicha Base
- 5 g Ceremonial grade matcha powder
- 115 g Warm water 70 °C / 158 °F
- 24 g 1:1 Simple syrup equal parts sugar and warm water
Glass Assembly & Toppings
- 40 g Homemade Strawberry Sauce for glass bottom
- 140-160g Ice cubes
- Freeze-dried strawberry powder for dusting
- Strawberry & flower-shaped Homemade Sprinkles or toppings of choice
Instructions
Strawberry Cloud Foam
- Combine heavy cream, 27 g strawberry sauce, granulated sugar, whole milk, and vanilla extract in a small, chilled vessel or glass cup.
- Froth using a handheld milk frother for 20–30 seconds until soft, pillowy cloud peaks form. Set aside.
Whisk the Sweetened Koicha
- Sift 5 g ceremonial matcha powder into a wide bowl to prevent clumping.
- Pour in 115 g warm water (70 °C / 158 °F) and whisk vigorously in a “W” motion using a bamboo whisk (chasen) until smooth and frothy.
- Stir in 24 g simple syrup until completely combined.
Assemble & Decorate
- Spoon 40 g of cold strawberry sauce directly into the bottom of an 18 oz glass.
- Fill the glass about 60–70% full with ice cubes (140–160 g).Slow-pour the sweetened Koicha over the ice, allowing it to rest cleanly above the dense strawberry layer.
- Spoon or pour the whipped strawberry cloud foam over the top until it reaches the brim.
- Dust lightly with freeze-dried strawberry powder, then float your homemade sprinkles like mine or any sprinkle or topping you like across the surface.
Notes
- What is Koicha (濃茶)? Traditional Japanese Koicha uses a high ratio of matcha powder to water (roughly double standard Usucha), resulting in a rich, deeply fragrant, umami-forward green tea base. Using a Koicha-style base ensures the matcha flavor cuts through the rich foam without needing added liquid milk.
- Why an 18 oz glass? An 18 oz glass leaves ideal headroom for packing 60–70% ice while giving your generous 150 g cloud foam cap enough room to sit neatly without spilling.
- Cold Foam Science: Adding a splash of whole milk relaxes heavy cream’s fat network just enough so it froths into a pourable, velvety cloud texture rather than stiff butter.
