Refreshing Pink Iced Latte

This refreshing pink iced latte combines vibrant colors with delicate flavors, creating a beautiful drink that's as Instagram-worthy as it is delicious. The natural pink hue paired with the emerald matcha creates a stunning visual contrast while offering a gentle caffeine boost perfect for afternoon pick-me-ups.

I first created this pink iced latte when hosting a garden brunch with friends last summer. The weather was sweltering, and these colorful drinks not only cooled everyone down but also became the unexpected star of our gathering.

Ingredients

• Matcha powder: Your quality matters here as it provides the distinctive flavor and gentle caffeine boost
• Hot water: Using water that's not boiling preserves matcha's delicate flavor profile
• Milk: Choose your favorite variety; dairy adds creaminess while plant-based alternatives like oat milk bring their own subtle flavors
• Beetroot powder: The secret to that gorgeous pink color without artificial dyes
• Honey or vanilla syrup: Balances the earthiness of the matcha and beetroot
• Ice cubes: Essential for that refreshing chill factor

Step-by-Step Instructions

Prepare the Matcha Base:

Whisk the matcha powder with hot water until completely smooth and slightly frothy. The key is using water at approximately 175°F, not boiling, which would make the matcha bitter. A traditional bamboo whisk creates the best results, but a small regular whisk works well too.

Create the Pink Layer:

In a separate container, thoroughly mix the beetroot powder with a small amount of your chosen milk. Ensure it's completely dissolved for a smooth, lump-free pink base. The beetroot adds color without significantly altering the flavor profile.

Add Sweetness:

Incorporate your chosen sweetener into the pink mixture, starting with a smaller amount and adjusting to taste. The sweetness should complement rather than overpower the delicate matcha flavor that will come later.

Build the Foundation:

Fill your serving glass with ice cubes first; this keeps your layers more distinct. Pour the pink beetroot mixture over the ice, filling about one third of the glass. The cold ice immediately chills the mixture, creating that refreshing base.

Add the Milk Layer:

Slowly pour your milk of choice over the pink layer, ideally over the back of a spoon to create a gentle cascade effect that minimizes mixing between layers. Fill to about two thirds of the glass, leaving room for the matcha.

Crown with Matcha:

Carefully pour the prepared matcha over the milk layer, again using the back of a spoon technique for distinct layering. The green matcha should float beautifully on top of the white milk and pink beetroot layers.

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Matcha remains my favorite ingredient in this recipe because of its versatility and health benefits. My daughter originally turned her nose up at the "green tea" aspect, but after trying it in this pretty pink form, she now requests it regularly as our special weekend treat.

Alternative Pink Options

If beetroot powder isn't available in your pantry, several other ingredients can create that beautiful pink hue. Strawberry puree offers a fruitier flavor profile while adding natural sweetness. Hibiscus tea concentrate provides a tart, floral note that pairs wonderfully with the earthiness of matcha. Even a splash of pomegranate juice works beautifully, though it will add a slightly different flavor dimension.

Make It Dairy-Free

This refreshing latte adapts beautifully to any dietary preference. For dairy-free versions, oat milk creates the creamiest texture and froths surprisingly well. Coconut milk adds a tropical undertone that complements the matcha beautifully. Almond milk provides a lighter option with a subtle nutty flavor. Whatever alternative you choose, look for barista versions which tend to layer better without separating.

Make Ahead Options

This beautiful beverage can be prepared in advance for entertaining. Mix the matcha and pink components separately and refrigerate in airtight containers for up to 24 hours. When ready to serve, simply assemble the layers as directed. For a party shortcut, create a pink milk base and a matcha concentrate, allowing guests to build their own layered drinks according to their preferences.

Perfect Pairings

The delicate flavors of this pink iced latte complement light pastries beautifully. Serve alongside vanilla shortbread cookies, almond croissants, or fresh fruit for a delightful afternoon treat. The slight bitterness of the matcha balances sweet accompaniments, while the creamy milk component soothes the palate between bites.

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This drink is equal parts beauty and refreshment, perfect for a stylish pick-me-up or entertaining guests with flair.

Frequently Asked Questions

→ Can I use a non-dairy milk for this latte?

Yes, you can use almond, oat, or coconut milk to make this latte. Choose your favorite non-dairy option for a creamy texture.

→ What can I use instead of beetroot powder?

You can substitute beetroot powder with hibiscus tea concentrate or strawberry puree for a vibrant pink color and unique flavor.

→ How do I achieve the layered effect?

Pour the pink base into the glass first, followed by the frothy milk. Finally, gently pour the matcha over the milk to create layers.

→ Can I make this latte hot instead of iced?

Yes, skip the ice and use heated milk instead. Layer the ingredients the same way for a warm version.

→ How do I adjust the sweetness?

You can add more or less honey or vanilla syrup based on your taste preferences. Start with 1 teaspoon and adjust as needed.

→ What temperature should the water for matcha be?

The water should be around 175°F (80°C)—not boiling—to preserve the delicate flavor of the matcha.