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This cool pink iced latte mixes bright colors with light flavors, making a pretty drink that's both photo-ready and tasty. The natural pink color next to the bright green matcha looks amazing while giving you a mild caffeine kick just right for afternoon energy boosts.
I came up with this pink iced latte while throwing a backyard brunch for my friends during a hot spell last summer. It was blazing outside, and these colorful drinks didn't just cool everyone off – they ended up stealing the show at our get-together.
Ingredients
- Matcha powder: Go for good stuff here since it gives you that special taste and gentle energy boost
- Hot water: Don't use boiling water or you'll wreck the matcha's nice flavor
- Milk: Pick whatever kind you like; regular milk makes it creamy while options like oat milk add their own nice flavors
- Beetroot powder: This makes everything pink without fake coloring
- Honey or vanilla syrup: Takes the edge off the earthy matcha and beetroot taste
- Ice cubes: You can't skip these for that cool, refreshing feel
Step-by-Step Instructions
- Crown with Matcha:
- Pour your matcha mix carefully over the milk layer, using a spoon's back for clean layers. The green matcha should sit nicely on top of your white and pink layers.
- Add the Milk Layer:
- Pour your milk slowly over the pink part, maybe over the back of a spoon so it doesn't mix too much. Fill about two thirds of your glass, leaving space for matcha on top.
- Build the Foundation:
- Put ice in your glass first to help keep the layers separate. Pour your pink beetroot mix over the ice, filling about a third of the glass. The ice will cool it down right away for that refreshing base.
- Add Sweetness:
- Mix your sweetener into the pink stuff, starting with just a little bit and adding more if needed. You want it sweet enough to work with the matcha flavor coming later, but not too sweet.
- Create the Pink Layer:
- Mix the beetroot powder with a bit of your milk in another cup until it's completely smooth with no lumps. The beetroot gives color without changing the taste much.
- Prepare the Matcha Base:
- Mix matcha powder with hot water until it's smooth and a bit frothy. Use water around 175°F, not boiling hot or it'll taste bitter. A bamboo whisk works best, but a small regular whisk is fine too.
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I still love using matcha in this drink because it's so flexible and good for you. When I first made it, my daughter said no way to the "green tea" part, but after seeing how pretty it looked with the pink, she now asks for it all the time as our weekend treat.
Alternative Pink Options
Don't have beetroot powder? No problem! You can get that pretty pink color other ways too. Try mashed strawberries for a fruitier, naturally sweet taste. Steeped hibiscus flowers give a tangy, flowery flavor that goes great with earthy matcha. Even a little pomegranate juice works well, though it'll change the flavor a bit.
Make It Dairy-Free
This cool latte works with any diet. For non-dairy versions, oat milk makes it super creamy and froths up really well. Coconut milk adds a beach vibe that goes great with matcha. Almond milk keeps things lighter with a slight nutty taste. Whatever you pick, try to get the barista kind since they layer better and don't separate as much.
Make Ahead Options
You can get this pretty drink ready beforehand if you're having friends over. Just mix the matcha and pink parts separately and keep them in the fridge for up to a day. When you want to serve them, just put the layers together. If you're hosting a party, make a big batch of pink milk and matcha concentrate so guests can build their own drinks.
Perfect Pairings
This pink iced latte goes really well with light sweets. Serve it with vanilla cookies, almond pastries, or fresh fruit for an awesome afternoon snack. The slight bitter edge from the matcha works great with sweet treats, while the creamy milk helps smooth everything out between bites.
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This drink looks as good as it tastes, making it just right when you want something fancy to perk you up or impress your friends.
Frequently Asked Questions
- → Can I swap the milk for plant-based options?
Absolutely! Try almond, coconut, or oat milk for a dairy-free twist with a creamy taste.
- → What’s a good replacement for beetroot powder?
Use strawberry puree or mix in hibiscus concentrate for a bold pink hue and a different twist on flavor.
- → How do I get distinct layers in the drink?
Add the pink layer first, followed by foamy milk, then carefully top it off with matcha for that striped look.
- → What if I want it warm instead?
Easily adapt it to a warm drink by skipping ice and using heated milk. Layer just as you would for the iced version.
- → How can I tweak the sweetness levels?
Add or reduce honey or syrup to your liking. Start with about a teaspoon and adjust as you go.
- → What’s the right water temperature for matcha?
Keep it around 175°F (80°C), as boiling water can ruin the delicate matcha flavor.