Iced Mango Cream Matcha {Starbucks Copycat}
This Starbucks Iced Mango Cream Matcha copycat combines matcha with milk and a lightly sweetened mango cold foam for a drink that tastes just like a barista crafted it. It’s easy to make at home with just a few simple components and is perfect when you want a refreshing iced drink with a hint of mango.
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Makes: 1 drink
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Ingredients
- 1 ½ teaspoon unsweetened matcha powder
- ¾ cup 2% milk (or dairy/non-dairy alternative of your choice)
- 2 Tbsp plain simpe syrup (store-bought or homemade- can also use mango syrup if preferred)
- Ice
- ⅓ cup mango cream cold foam (recipe below)
Mango Cream Cold Foam
- ½ cup heavy cream
- ⅓ cup 2% milk
- 2 tablespoon mango syrup (store-bought or with recipe below)
Mango Syrup
- 1 cup water
- 1 cup granulated sugar
- 1 cup diced mango (if using frozen, thaw first and drain off extra liquid)
Instructions
- Put matcha powder in glass and add about 3 tablespoon milk. Whisk until powder is dissolved and mixture is smooth.
- Add remaining milk and stir in syrup. Pour mixture into an ice-filled glass.
- Top with mango cream cold foam.
Mango Cream Cold Foam
- Pour cream, milk, and mango syrup in a mason jar and shake well to combine. If you don't have a jar, mix all ingredients in a bowl. Keep in fridge until ready to use. This is your mango sweet cream.
- To turn into foam, you can either use an electric frother, hand mixer, or blender with ⅓ cup of cream at a time. Alternatively, you can shake the mixture in a mason jar until it's frothy.
Mango Syrup
- Put water, sugar, and diced mango in a medium saucepan and bring to a boil.
- Once boiling, lower heat and let mixture simmer for about 15 minutes until mangos are softening and mixture has thickened (it will continue to thicken as it cools).
- Strain syrup into a bowl, pressing down on the mango with a wooden spoon or spatula to extract as much juice as possible.
- Keep syrup in bowl or pour into a mason jar and place in fridge to cool completely before using.
Notes
- Cold foam recipe should make enough for about 3 drinks. Turn it into cold foam in batches and keep the leftover sweet cream in an airtight container in your fridge until ready to use.
- For more info on homemade mango syrup, see this post.
- If you're making classic/plain syrup, you can follow the mango syrup recipe, omitting the mango (after simmering, pour right into heat-proof airtight container; no need to strain).
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