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–+ servings

Copycat Café Ep. 14: Starbucks Iced Blue Coconut Matcha

A better-for-you version of Starbucks' Iced Blue Coconut Matcha made with homemade mango syrup, creamy matcha, and naturally colored blue coconut cold foam. Tropical, refreshing, and lower in sugar than the original.
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Servings 1 latte

Ingredients
  

Mango Syrup

  • 1 cup water
  • 1 cup granulated sugar or Lakanto monkfruit sweetener
  • 1 cup diced mango (fresh or frozen)

Blue coconut cold foam

  • 1/4 cup heavy cream
  • 2 tbsp coconut milk creamer
  • 1/2 tsp blue spirulina

Latte

  • 2-4 tbsp mango syrup
  • ice
  • 2 tsp matcha powder
  • 1/4 cup hot water
  • 4 oz milk of choice

Instructions
 

Make the mango syrup

  • Add the water, sweetener, and mango to a small saucepan.
    Bring to a gentle simmer and cook for about 10–15 minutes, until the mango is soft and fragrant.
    Blend until smooth and allow to cool completely.

Make the blue cold foam

  • Add the heavy cream, coconut milk creamer, and blue spirulina to a frother.
    Froth until thick, creamy, and fluffy.

Assemble the latte

  • Add 2–4 tablespoons of mango syrup to the bottom of a glass.
    Fill the glass with ice.
    Pour in your milk of choice.
    Whisk the matcha and hot water together until smooth, then slowly pour it over the milk.
    Top with the blue coconut cold foam and enjoy.
Tried this recipe?Let us know how it was!