Strawberry Cloud Matcha Latte

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Strawberry Cloud Matcha Latte

A trendy, cute, and delicious layered iced latte featuring a sweet-tangy strawberry puree base, concentrated sweetened Koicha matcha, and a pillowy, velvety strawberry cold foam topping.

Prep Time15

Course: Drinks

Cuisine: Japanese fusion

Keyword: cloud drink, koicha matcha, strawberry cold foam, strawberry matcha latte

Servings: glass

Calories: 584kcal

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

US Customary - Metric

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.

Nutrition