Copycat Café Ep. 14: Starbucks Iced Blue Coconut Matcha | What Robin Eats
Copycat Café Ep. 14: Starbucks Iced Blue Coconut Matcha
0 mins prepServes 1
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.
Make the mango syrup
1 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
3 Add the heavy cream, coconut milk creamer, and blue spirulina to a frother.Froth until thick, creamy, and fluffy.
Assemble the latte
5 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.
