Iced Strawberry Rhubarb Matcha Latte with Cold Foam
Why You’ll Love This Recipe
I have a confession to make β and I promise it is not the clichΓ© one you are thinking. I have never been a matcha person. To me, it always tasted like someone blended grass clippings with hot water and called it a day. But then, on a sweltering afternoon last June, I found myself staring at a pile of ruby red rhubarb from my neighborβs garden and a pint of strawberries that were about two days past their prime. I thought, there has to be a way to make this work.
That is how this Iced Strawberry Rhubarb Matcha Latte with Cold Foam was born. It is not just a drink. It is a redemption story for my taste buds. The tart, jammy sweetness of the strawberry-rhubarb syrup cuts through the savory, umami notes of the matcha in a way that feels completely intentional. And the cold foam? It is the creamy, cloud-like crown that brings everything together. If you have ever been skeptical about matcha, this is the recipe that will change your mind. I tested it seven times to get the perfect balance. You are welcome.
Ingredients
- 1 cup fresh strawberries, hulled and roughly chopped
- 1 cup fresh rhubarb, cut into 1/2 inch pieces
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 teaspoons high-quality matcha powder (ceremonial grade is best)
- 1/4 cup hot water (not boiling, around 175 degrees F)
- 1 cup milk of your choice (I use whole milk)
- 1/2 cup heavy cream (for the cold foam)
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- Ice cubes
Step-by-Step Directions
- First, make the strawberry rhubarb syrup. Get a small saucepan on the stove over medium heat. Toss in your chopped strawberries and rhubarb, then pour in the sugar and the water. Give it a good stir with a wooden spoon. Let it come to a gentle simmer β you will see tiny bubbles forming around the edges of the fruit. Do not walk away yet. Let it bubble away for about 10 to 12 minutes, stirring occasionally. The fruit will start to break down and the liquid will turn a gorgeous, deep ruby red. You will smell it before you see it β that sweet-tart aroma that fills your whole kitchen. Once the fruit is soft and the syrup has thickened slightly, take it off the heat.
- Now, strain the syrup. Set a fine mesh strainer over a medium bowl. Pour the cooked fruit mixture into the strainer. Use the back of a spoon to press down on the solids β really push to get every last drop of that beautiful syrup out. You should end up with about 3/4 cup of syrup. Let it cool completely. Do not throw away the leftover fruit pulp. I like to spread it on toast or mix it into yogurt. Waste not, want not.
- While the syrup cools, make the matcha base. Put your matcha powder into a small bowl. Pour the hot water over it. Whisk vigorously in a zigzag motion β not circles β until the matcha is completely dissolved and a bit frothy. This is called a matcha shot. Set it aside.
- Time for the cold foam. Pour the heavy cream, powdered sugar, and vanilla extract into a tall jar or a small bowl. Use a milk frother or a handheld whisk to whip it until it is thick and fluffy β like soft whipped cream but still pourable. This should take about 30 to 60 seconds. Pop it in the fridge for now.
- Assemble your drink. Fill a tall glass with ice cubes. Pour in the cooled strawberry rhubarb syrup. Slowly pour the milk over the ice. Then, gently pour the matcha shot over the milk. Watch it swirl and marble β it is genuinely beautiful. Finally, spoon the cold foam on top. Serve immediately.
Pro Tips for Success
Do not skip sifting the matcha powder before whisking it. Matcha loves to clump, and if you have lumps in your drink, you will be chewing your latte. Nobody wants that. Use a fine mesh strainer to sift it directly into your bowl.
The temperature of the water for the matcha matters a lot. If the water is too hot β above 180 degrees F β it will scorch the delicate tea and turn it bitter. If it is too cold, the powder will not dissolve properly. I use a kitchen thermometer, but you can also just let boiled water sit for about two minutes.
For the cold foam, make sure your heavy cream is very cold. Warm cream will not whip into stiff peaks. I keep my cream in the coldest part of the fridge until the last minute.
Servings and Timing
This recipe makes one large 16-ounce drink. The strawberry rhubarb syrup takes about 15 minutes to cook and cool, and the actual assembly takes about 5 minutes. So you are looking at roughly 20 minutes total, most of which is hands-off time.
Variations and Substitutions
If you want a dairy-free version, use oat milk or coconut milk instead of whole milk, and swap the heavy cream for full-fat coconut cream for the cold foam. The coconut flavor actually pairs beautifully with the strawberry and rhubarb.
For a stronger matcha flavor, use two teaspoons of matcha powder in the shot instead of one. Just be careful β too much matcha can get bitter.
If you cannot find fresh rhubarb, frozen rhubarb works perfectly. Just thaw it first and drain off any excess liquid before cooking.
What to Serve With This
This Iced Strawberry Rhubarb Matcha Latte with Cold Foam is a fantastic afternoon pick-me-up. I love to pair it with something crunchy and sweet. Try my Strawberry Rhubarb Whipped Cream Toast Crunch Cups for a perfect flavor match. The crunchy, buttery toast cups and the creamy, tart filling echo the same fruit notes in the latte.
If you are in the mood for something savory and salty to balance the sweetness, my Crispy Smashed Onion Ring Stack with Hot Honey Ranch is an incredible contrast. The hot honey and ranch dip cut through the creamy latte beautifully.
Storage and Reheating
The strawberry rhubarb syrup can be stored in an airtight jar in the fridge for up to two weeks. I make a double batch on the weekend so I can have this Iced Strawberry Rhubarb Matcha Latte with Cold Foam all week long. The matcha shot should be made fresh each time. Do not try to store it β it will oxidize and turn brown. The cold foam is also best made fresh, but you can keep it in the fridge for up to 4 hours. Just give it a quick whisk before using.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, absolutely. Frozen strawberries work great. Just thaw them first and drain off any excess liquid before cooking. The syrup might be slightly thinner, so simmer it for an extra two minutes.
What if I accidentally overcook the syrup and it gets too thick?
Do not panic. Just stir in a tablespoon or two of warm water while it is still in the pan. It will loosen right up. If it turns into a jam, congratulations β you have strawberry rhubarb jam. Spread it on toast and make a new batch of syrup.
Can I make this into a hot latte instead of iced?
Yes, but you will want to skip the ice and the cold foam. Heat the milk gently on the stove or in the microwave, then pour the syrup into a mug, add the hot milk, and top with the matcha shot. It is a completely different experience but still delicious.
My cold foam turned out runny. What went wrong?
Your cream was probably not cold enough, or you did not whip it long enough. Stick the bowl and the whisk in the freezer for 10 minutes before you start. Also, make sure you are using heavy cream with at least 36 percent milk fat.
Can I leave out the rhubarb and just use strawberries?
You can, but it will not be the same drink. The rhubarb is what gives the syrup its signature tartness that balances the sweet strawberries and the savory matcha. If you leave it out, add a squeeze of lemon juice to the strawberries to mimic that tang.
Conclusion
I hope you love this Iced Strawberry Rhubarb Matcha Latte with Cold Foam as much as I do. It is the kind of drink that makes you slow down and actually taste what you are drinking. The sweet-tart syrup, the earthy matcha, and the cloud-like foam β it is a little bit of magic in a glass. Try it on a warm afternoon, or when you need a break from the usual coffee routine. And please, let me know how it turns out. Did you add extra syrup? Did you use oat milk? I want to hear it all. Tag me in your photos or leave a comment below. Happy sipping.
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