Coffee Copycat

Drink in the verdant flavors of summer with my copycat Starbucks Iced Mango Cream Matcha Latte recipe! Milky green tea is topped with a dreamy mango cold foam for a sublime sipper that’s equal parts earthy, sweet, and tropically tangy. 

I love how creative Starbucks has gotten with matcha recipes in the past few years. While iced matcha lattes are lovely, the addition of flavored cold foams and fruity purées has opened up a whole new world of yum for me. Their newest iced mango cream matcha latte is being released with the late spring 2026 menu, but they’re confident enough to make it a permanent menu item.

Not that I can fault them—the combination of tropical mango brightness with the subtle earthy sweetness of matcha is a match made in heaven! I have a feeling that if you liked the iced double berry matcha topped with raspberry cream cold foam, this mango number will be right up your alley. 

Love mango-flavored drinks in the summer as much as I do? Check out my recipes for mango iced tea, iced mango cream chai latte, and Starbucks mango dragonfruit refresher next!

What does it taste like?

This iced mango cream matcha latte is smooth, creamy, and perfectly balanced between earthy and tropical. The matcha base brings a lightly grassy, subtly bitter flavor with a clean, silky finish, while the mango cream cold foam adds a burst of juicy sweetness right on top.

The foam is rich and airy, with bright mango flavor that tastes like ripe, sun-sweet fruit, lifted by a hint of citrusy lemon zing. As it slowly blends into the matcha, it softens the earthy notes and creates a mellow, refreshing sweetness that’s extra creamy-dreamy.

Each sip is layered and dynamic—cool and frothy at first, then smooth and slightly vegetal, finishing with a lingering tropical fruitiness. It’s like a matcha latte-mango creamsicle mashup, with just enough depth from the tea to keep it from tasting cloyingly sweet.

Why You’ll Love This Iced Matcha Latte Recipe

• Quick & Easy - All you need are just 4-5 ingredients (depending on your milk choice) and about 5 minutes of time in the kitchen to whip one up. You can’t even order at the counter that fast—plus, you can make all the customizations you like without feeling “extra.”
• Budget-Friendly - Starbucks specialty drinks generally fall within the $6-7 range, which, if I’m being honest, seems absolutely wild for just one drink. (There’s not even any booze in it!!!) Luckily, I can make my own DIY versions at home for a fraction of the price so I can pretend like it’s still the 90s. 😅
• Balanced - Matcha and mango are the ideal match, with the earthy flavor of green tea being balanced out by the tangy, juicy sweetness of fruit. I also love the even energy that matcha brings to the table—it’s less zippy than espresso, but still offers a bit of caffeine and the stress-relieving qualities of L-theanine. In other words, it’s the perfect midday refresher for when you’re feeling frazzled. 

Ingredients Needed

• Heavy Cream & Whole Milk - Using a ratio even more decadent than half & half ensures the cold foam fluffs up and holds its shape while you enjoy your drink. 
• Mango Syrup - Making your own at home requires just 3 ingredients, 5 minutes of prep, and a little patience, but feel free to swap in store-bought if you prefer.
• Hot Water - Even though this is an iced drink, matcha only dissolves well into hot water. Make sure it’s a little less than boiling, since green tea flavors can become burnt at too high of temps. (140ºF-175ºF is ideal.)
• Pure Matcha Powder - If you have the choice, reach for ceremonial grade matcha for the best flavor. Make sure to sift it first to prevent any clumps.
• 2% Milk - This is the preferred percentage of milk in our house—creamy enough to feel indulgent, but not so creamy that it’s heavy. I also like to reach for ultra-filtered milk (e.g. Fairlife), which is extra creamy-tasting and has an extra boost of protein.
• Ice - Start with filtered water for the cleanest taste. 

Substitutions

• Heavy Cream & Whole Milk - If you have cream and half & half, simply invert the ratio—swap the cream for half & half and the cream for whole milk to achieve the same fat ratio. You can also make it dairy-free by swapping in full-fat canned coconut milk or vegan whipping cream for the cream and full-fat oat or soy milk for the dairy milk.
• Mango Syrup - Cold foam can be made with any flavor of coffee syrup you like!
• 2% Milk - You’re welcome to use any percentage of dairy milk or any plant-based milk you prefer, though if possible, try to stick to “barista blends” for the best frothability.

How To Make Starbucks Iced Mango Cream Matcha Latte

Step 1: Make the Mango Cold Foam. Add heavy cream, 1 ½ tablespoons of mango syrup, and a splash of whole milk to a small glass or jar. Give it a good 20-30 second whirl with a milk frother until it's all nice and foamy, then set it aside.

Step 2: Brew the Matcha Base. Grab a microwave-safe jar or glass and add in some water. Pop it in the microwave for 30-45 seconds until the water is boiling hot. Then carefully sift in the matcha powder, whisking it together until you've got a smooth, slightly frothy matcha tea.

Step 3: Sweeten Milk. Start by filling a tall glass up with ice cubes. Pour in the milk and 2 tablespoons of mango syrup, then give it a good stir to combine everything.

Step 4: Add the Matcha. Now just pour the freshly whisked matcha right on top of the iced milk mixture. Give it one more quick stir.

Step 5: Top It Off. The final touch is spooning the fluffy mango cold foam right on top. Time to dig in. Sip, sip, hooray!

Optional Variations & Dietary Adjustments

• Protein-Boost - If you want your mango matcha to have a bit more staying power, try making protein cream cold foam instead. You can also whisk in some protein powder or collagen into the matcha base if you like.
• Sugar-Free - Swap in sugar-free mango syrup to make a diabetic-friendly version. If you’re using plant-based milk, make sure it’s unsweetened.
• Dairy-Free/Vegan - You can use any plant-based (preferably “barista blend” style) milk for the matcha base, then swap in full-fat canned coconut milk or vegan whipping cream and full-fat oat milk to make the mango cold foam.

Serving Suggestions

As with most coffeeshop-style drinks, this iced mango matcha is pretty sweet. To keep my blood sugar from skyrocketing and crashing, I like to pair it with high-protein and/or high-fiber snacks. My high-protein mango chia pudding or high-protein coconut chia pudding are natural matches that keep me full for hours.

For a smaller snack, a cranberry orange protein muffin or strawberry rhubarb protein muffin is fantastic. The tangy fruit flavors pair perfectly with the mango-matcha duo. My 5-minute matcha protein balls and coconut cream fat bombs are ideal if you just need a bite or two.

Recipe Success Tips

• Use Quality Matcha. For the best flavor, use a high-quality ceremonial-grade matcha powder. The better the matcha, the more vibrant the green color and fresh, grassy taste will be. Also, be sure to sift it to make sure there aren’t any chunks of dry powder to surprise you. (That’s a recipe for your drink to come out of your nose, which isn’t fun.)
• Blend It In. Don’t just stir the matcha and water together; froth it like you mean it! A bamboo whisk is the traditional tool, but a milk frother will get the job done too. Then, when you mix it with the milk, make sure to stir until everything is fully incorporated for a nice creamy base.
• Froth It Up. Be sure to froth the mango cold foam for a full 20-30 seconds to get it nice and airy. The longer you froth, the thicker and fluffier it will become—but don’t exceed about 40 seconds or it’ll get too stiff.
• Chill Out. Use plenty of ice to keep your latte nice and chilled. If you’re worried about dilution, freeze extra matcha latte into ice cubes. I also like to freeze my serving glass for about 30 minutes before making my drink to ensure it stays super frosty for as long as possible.
• Garnish for Gold. Don’t be afraid to invest a little extra time to make your tea break feel special. A slice of fresh mango, a sprig of fresh mint, or a dusting of freeze-dried mango powder will make this mango matcha perfectly Instagrammable!

FAQs

Homemade Iced Mango Cream Matcha Latte Nutrition

Each serving of this iced mango cream matcha latte comes in at 431 calories, with 16 grams of fat, giving the drink its velvety texture. And, at 12 grams per serving, this drink offers a bit more staying power than your typical coffee shop beverage, especially if you’re using dairy milk or soy. Sodium remains relatively low at 109 mg.

Carbohydrates total 63 grams, including 59 grams of sugar mostly from the mango syrup. This is what delivers the vibrant, tropical sweetness that balances the earthy matcha so well, but it can throw your blood sugar off if you’re sensitive. To combat this, either swap in sugar-free syrup and/or pair the drink with a fiber- or protein-packed snack.

Overall, I’d consider this mango iced matcha to be more of a special treat than a daily indulgence. Just make sure to balance out the rest of your day with plenty of water, nutrient-dense foods, and avoid any extra added sugars. Enjoy every tropical sip!

Total nutritional content per serving is:

• Calories: 431 calories
• Total Fat: 16 grams
• Protein: 12 grams
• Sodium: 109 mg
• Carbohydrates: 63 grams
• Sugar: 59 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Other Matcha Recipes

Print Recipe

5 from 1 vote

Iced Mango Cream Matcha (Starbucks Copycat)

Save yourself a fortune by learning how to make Starbucks Iced Mango Cream Matcha at home.

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Drinks

Cuisine: American

Keyword: Mango Cream Matcha

Servings: 1 drink

Calories: 431kcal

Author: Megan Byrd

Equipment

• 1 milk frother
• 1 small fine mesh strainer
• 1 matcha whisk

Ingredients

Mango Cold Foam:

• 2 tablespoon heavy cream
• 1 ½ tablespoon mango syrup
• 1 tablespoon whole milk

Iced Mango Cream Matcha:

• 3 tablespoon hot water
• 1 ½ teaspoon pure matcha powder sifted
• 1 cup milk of choice (I used 2%)
• 2 tablespoon mango syrup (or vanilla syrup)
• ice

Instructions

• Make the cold foam. Add the heavy cream, 1 ½ tablespoon mango syrup, and whole milk to a small glass or jar and froth with a milk frother for 20-30 seconds until foamy. Set aside.
• Add the water to a small microwave-safe jar or glass, and heat until boiling (30-45 seconds in the microwave). Sift the matcha into the hot water, removing any large clumps. Whisk the matcha and water together until smooth and slightly foamy. Set aside.
• Add ice to a tall glass, then top with the milk and 2 tablespoon mango syrup. Stir to combine. Add the matcha and stir again.
• Top the matcha with your mango cold foam. Drink up!

Nutrition

Serving: 1drink | Calories: 431kcal | Carbohydrates: 63g | Protein: 12g | Fat: 16g | Sodium: 109mg | Sugar: 59g

xoxo Megan

This creamy-dreamy, warmly spiced, Starbucks copycat Iced Banana Bread Matcha Latte is the perfect mashup of earthy green tea and classic bakery flavors in a refreshing beverage. If you’re in the market for a gentle pick-me-up with serious cozy vibes, this yummy drink is for you!

While I’ve been a fan of iced matcha lattes for nearly a decade, it’s only been in the last year or so that I started seeing what an amazing chameleon they are! From iced double berry matcha lattes and this iced banana bread matcha to iced Dubai chocolate matchas and iced lavender cream oatmilk matchas, matcha consistently plays well with other flavors. 

But of all the many matcha options to choose from, I think I’m most obsessed with this banana cream matcha latte. It takes all the sweet, cinnamon spiced, and very banana-y flavors of my favorite high protein banana bread, and layers them into a classic matcha latte by way of a banana bread flavored cold foam. 

So, if you enjoy other dessert-inspired café drinks like my banana bread latte, iced carrot cake latte, or zucchini bread latte, but need something with a little less oomph than cold brew, give this new Starbucks copycat iced banana bread matcha a try!  

What does it taste like?

This iced banana bread matcha latte tastes like a chilled, sippable version of your favorite bakery treat. The earthy, slightly grassy matcha is gently sweetened with rich brown sugar syrup, giving it warm, caramel-like notes that pair beautifully with the green tea.

On top, the banana bread cold foam is creamy, lightly spiced, and unmistakably nostalgic—think ripe banana, vanilla, and soft baked-good flavor. As the foam melts into the drink, it turns the latte extra smooth and dessert-like. Delightful!

Why You’ll Love This Iced Matcha Latte Recipe

• Cozy & Cold - My natural inclination is to reach for iced drinks in the afternoon, since warm ones can make me feel sleepy (even with caffeine!). But, sometimes I’m still craving something comforting. This iced banana bread matcha toes the line between perky and cuddly—just what I’m looking for on a cold day.
• Sweetly Refreshing - The earthy, grassy flavor of matcha can be a little off-putting for some, but let me tell you: banana bread cold foam is here to convert the skeptics. The cinnamon-spiced, nutty-sweet flavor blends beautifully with the matcha, much like a little cream and sugar can turn a cup of joe from a bitter, bracing bite to a dreamy treat.
• Budget-Friendly - I’m sorry, but spending $6-7 on a single iced matcha is, in a word, bananas. And that’s before tax and tip! Luckily, I’ve cracked the code on how to copy this new Starbucks star so you can replicate all the yumminess at home for a fraction of the price.

Ingredients Needed

• Heavy Cream & Whole Milk - We need a mix that’s a little fattier than regular half & half to get our cold foam to hold its frothy structure.
• Banana Bread Syrup - While you’re welcome to use store-bought, making your own is easy and will likely save you money.
• Hot Water - Even though this is an iced matcha, we need hot water to get the matcha powder to properly dissolve. 
• Pure Matcha Powder - Any culinary grade matcha will work, but ceremonial grade matcha is worth the splurge if you can afford it.
• 2% Milk - This is the milk of choice in our house. For an extra creamy mouthfeel and an extra boost of protein, use an ultra-filtered variety like Fairlife.
• Brown Sugar Syrup - Again, you’re welcome to use store-bought, but this simple recipe comes together in just a few minutes using pantry basics.
• Crushed Maple Sugar - Optional, but yummy for a crunchy topping.

Substitutions

• Heavy Cream & Whole Milk - You’re welcome to use slightly lighter whipping cream and half & half to get a similar mixture. You can also use your favorite dairy-free alternatives.
• Banana Bread Syrup - Feel free to swap in the flavored coffee syrup of your choice. For a similarly warm vibe, zucchini bread syrup, carrot cake syrup or pecan syrup are your best bet.
• 2% Milk - You’re welcome to customize your iced matcha using any percentage of dairy milk or any variety of plant-based milk you prefer.
• Brown Sugar Syrup - Brown sugar adds a caramelly richness that I love, but you could use toasted vanilla syrup or toffee nut syrup to get a similar vibe.
• Crushed Maple Sugar - Feel free to omit the topping, or swap in another garnish like cinnamon sugar or crushed biscoff cookies.

How To Make Starbucks Iced Banana Bread Matcha 

Step 1: Make the Banana Bread Cold Foam. Add the heavy cream, banana bread syrup, and whole milk to a small glass or jar. Froth for 20-30 seconds, until thick and foamy. Set aside.

Step 2: Sift. Pour the water into a small microwave-safe jar or glass and microwave until boiling (about 30-45 seconds). Sift the matcha into the hot water to remove any clumps.

Step 3: Whisk the matcha and hot water together until smooth and slightly frothy. Set aside.

Step 4: Build the Base. Fill a tall glass with ice, then pour in the milk and brown sugar syrup. Stir well to combine.

Step 5: Add Matcha. Pour the matcha into the glass and give it another quick stir.

Step 6: Top & Enjoy! Spoon the banana bread cold foam on top and finish with a sprinkle of crushed maple sugar (if using). Drink up!

Optional Variations & Dietary Adjustments

• Dairy-Free/Vegan - Use barista-style oat milk, almond milk, or soy milk and swap the heavy cream for a plant-based heavy whipping cream or coconut cream.
• Reduced Sugar/Sugar-Free - Use less brown sugar syrup and banana bread syrup, or swap it for sugar-free alternatives. 
• Higher Protein - Blend a scoop of vanilla protein shake (or a splash of high-protein milk) into the latte base for a more filling drink that feels like breakfast in a cup.
• Make it Dirty - Add 1 shot of espresso for a coffee-meets-matcha twist. The espresso + brown sugar + banana bread foam combo is so good.

Serving Suggestions

• Serve right away for the best foam. The banana bread cold foam is thickest and fluffiest right after frothing, so this iced matcha is best enjoyed fresh.
• Use a clear glass for the full café look. The layered matcha latte with the creamy foam on top looks pretty in a tall clear glass—very Starbucks-at-home vibes.
• Sip it layered or stir it up. Drink it as-is for a creamy “foam-first” taste, or give it a gentle stir to blend the banana bread flavor into every sip.
• Pair it with a breakfast treat. This latte is amazing with a warm slice of strawberry banana bread, high protein cinnamon roll overnight oats, or chocolate chip waffles for a cozy morning combo.

Recipe Success Tips

• Sift your matcha to avoid clumps. Matcha can get lumpy fast, so sifting it into the hot water makes the latte smoother and less gritty.
• Use hot water (not boiling-hot if you can help it). Super hot water can make matcha taste bitter. Aim for hot enough to dissolve the powder, but not aggressively boiling.
• Whisk until fully smooth and slightly foamy. A matcha whisk is great, but a handheld frother works even faster and gives that café-style texture.
• Let the matcha cool for a minute before adding to ice. Pouring piping hot matcha over ice can water down the drink quickly, so giving it a short cool-down helps keep the flavor strong.
• Stir the milk + brown sugar syrup first. Mixing the syrup into the milk before adding matcha helps it blend evenly so you don’t end up with syrup sitting at the bottom.
• Use cold ingredients for thicker foam. Cold heavy cream and cold milk froth up the best. If your foam seems thin, chill the mixture and froth again.
• No frother? No problem. Shake the cold foam ingredients in a jar with a lid until frothy, or whisk vigorously. It won’t be quite as thick, but it still gives you that creamy foam layer.
• Adjust sweetness to taste. Banana bread syrup and brown sugar syrup can vary by brand, so start with a little, taste, and add more if needed. (These recipes are made with my homemade syrups.)
• For extra “banana bread” flavor, add a pinch of spice. A tiny sprinkle of cinnamon or pumpkin pie spice in the foam makes it taste even more like a bakery treat.

FAQs

Homemade Iced Banana Cream Matcha Latte Nutrition

This copycat Starbucks iced banana bread matcha latte is definitely a treat-style drink, but it also has a few nutrition wins. With 443 calories, it’s more filling than a basic iced coffee, and the 12 grams of protein can help keep you satisfied longer (especially if you’re enjoying it as a snack or quick breakfast on the go). 

The 21 grams of fat—mostly coming from the creamy cold foam—adds richness and helps slow digestion, which can make the drink feel more satisfying overall. That said, it is fairly sweet, with 53 grams of carbs and 50 grams of sugar, so it’s best enjoyed as an occasional indulgence or paired with a higher-protein, higher-fiber food to balance out your energy levels. 

The good news is the sodium stays reasonable at 152 mg, and making it at home gives you easy ways to lighten it up by using less syrup or choosing lower-sugar options. Enjoy every bakery-inspired sip!

Total nutritional content per serving is:

• Calories: 443 calories
• Total Fat: 21 grams
• Protein: 12 grams
• Sodium: 152 mg
• Carbohydrates: 53 grams
• Sugar: 50 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Other Matcha Recipes

Print Recipe

5 from 3 votes

Iced Banana Bread Matcha (Starbucks Copycat)

This deliciously simple Iced Banana Bread Matcha recipe has all the yummy flavor of Starbucks for a fraction of the price.

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Drinks

Cuisine: American

Keyword: Iced Banana Bread Matcha

Servings: 1 drink

Calories: 443kcal

Author: Megan Byrd

Equipment

• 1 milk frother
• 1 small fine mesh strainer
• 1 matcha whisk

Ingredients

Banana Bread Cold Foam:

• 3 tablespoon heavy cream
• 1 ½ tablespoon banana bread syrup
• 1 tablespoon whole milk

Iced Banana Bread Matcha:

• 3 tablespoon hot water
• 1 ½ teaspoon pure matcha powder sifted
• 1 cup milk of choice (I used 2%)
• 2 tablespoon brown sugar syrup
• ice
• crushed maple sugar (optional for topping)

Instructions

• Make the cold foam. Add the heavy cream, banana bread syrup, and whole milk to a small glass or jar and froth with a milk frother for 20-30 seconds until foamy. Set aside.
• Add the water to a small microwave-safe jar or glass, and heat until boiling (30-45 seconds in the microwave). Sift the matcha into the hot water, removing any large clumps. Whisk the matcha and water together until smooth and slightly foamy. Set aside.
• Add ice to a tall glass, then top with the milk and brown sugar syrup. Stir to combine. Add the matcha and stir again.
• Top the matcha with your cold foam and crushed maple sugar (if using). Drink up!

Nutrition

Serving: 1drink | Calories: 443kcal | Carbohydrates: 53g | Protein: 12g | Fat: 21g | Sodium: 152mg | Sugar: 50g

xoxo Megan

Spring into warmer weather with my copycat Starbucks Iced Double Berry Matcha recipe. This technicolor dream features a lightly sweetened strawberry purée, milky matcha, and a raspberry cream cold foam, all layered to create a drink that’s as pretty to look at as it is to sip.

Remember last year’s raspberry cream cold brew topped with raspberry cold foam, or the iced strawberry matcha latte? Well, this year’s genius iced double berry matcha latte combines the latter two for a fantastically refreshing, cheerfully colorful drink that has just the right amount of pep to power me through the afternoon slump.

Sure, a plain iced matcha latte is delightful, but a two-time berry glow up is always welcome. Yes, the fact that there are 3 separate layers makes it a bit more of a time investment. But, all in, you’re still only looking at about 8 minutes from start to sip. If you’ve been looking for ways to inject a little sunshine into your day, this double berry matcha should be top of your list!

Love berry season as much as I do? Check out my iced blueberry matcha latte, white chocolate raspberry creamer and iced strawberry latte next!

What does it taste like?

This iced double berry matcha latte tastes like a fruity, creamy café treat with a fresh green tea backbone. The lightly sweetened strawberry purée brings bright, jammy berry flavor that’s fresh and slightly tangy, while the milky matcha layer adds a smooth, earthy balance that keeps the drink from being overly sweet.

On top, the raspberry cream cold foam is light, fluffy, and dessert-like, with a pop of tart berry flavor that melts into the drink as you sip. Every layer is cool, creamy, and refreshing—equal parts fruity refresher and cozy matcha latte, with a signature Starbucks-style sweetness that feels indulgent without being heavy.

Why You’ll Love This Iced Matcha Latte Recipe

• Lightly Caffeinated - I’m all for starting my morning with some high-octane coffee, but by the time 3 o’clock rolls around, I just need something to get me across the finish line. This double berry iced matcha latte accomplishes that in fabulously fruity style! It gives me just enough of a boost to power me through without keeping me up all night.
• Cheerfully Bright - They say we eat with our eyes first, and boy is this layered beauty a feast! Between the vibrant magenta berry purée, pale pink raspberry cold foam, and minty green matcha, just the look alone is enough to bring a smile to my face. (And once I get the first taste, I’m grinning ear to ear!)
• Budget-Friendly - Rather than spending $6-7 on a single drink (and that’s pre-tax and pre-tip), making your own Starbucks copycats at home costs just a fraction of the price. Sure, you have to shell out more at the front end to get all the ingredients, but the cost per drink rarely exceeds $2. If you’re looking to trim your spending, becoming your own barista is a great first step!

Ingredients Needed

• Hot Water & Cold Water - Even though this is an iced drink, matcha powder requires hot water to dissolve properly. The cold water comes in later, just to help thin out the purée. If possible, start with filtered water for the best taste.
• Pure Matcha Powder - As long as it’s pure matcha powder, not one doctored up with sweeteners and powdered creamers, you’re good to go. If you can swing the extra expense, ceremonial grade matcha powder is the bee’s knees.
• 2% Milk - This is our standard milk choice. If you want a bit of a protein bump and an extra creamy mouthfeel, reach for an ultra-filtered variety like Fairlife.
• Heavy Cream & Whole Milk - We need a ⅔ & ⅓ mixture to add enough fat for our cold foam to hold. Unfortunately half & half doesn’t quite hold up.
• Raspberry Syrup - Feel free to use store-bought if you’d like, but my homemade version comes together in just a few minutes!
• Fresh Strawberries - Yes, we’re adding real berry goodness to this double berry matcha. Make sure they’re deliciously fragrant—strawberries that don’t have much of an aroma tend to taste pretty watery and weak.
• Granulated Sugar - Just a touch of white sugar helps to balance out the tart flavor of the strawberries. 

Substitutions

• 2% Milk - Feel free to swap in any percentage of dairy milk or any plant-based milk you prefer. If you go the vegan route, look for a barista blend for the best mouthfeel.
• Heavy Cream & Whole Milk - Vegan whipping cream or coconut cream can replace the heavy cream, while full-fat oat, coconut, or soy milk can replace the whole milk. Make sure they’re nice and cold for the best whipping power.
• Raspberry Syrup - Feel free to swap in the berry-flavored syrup of your choice. I think blueberry syrup, blackberry syrup, strawberry syrup, or even blood orange syrup would all taste great.
• Fresh Strawberries - Frozen berries work just as well! Again, feel free to swap in the berries of your choice. Note that you may need to adjust the sugar to taste, as some varieties are more tart than others.
• Granulated Sugar - Natural cane sugar, superfine/caster sugar, or the cup-for-cup sugar-free sweetener of your choice can all be used instead.

How To Make Starbucks Iced Double Berry Matcha Latte

Step 1: Make the Matcha. Sift the matcha powder into your hot water (this helps prevent clumps). Whisk until smooth and a little frothy, then whisk in the milk. Set aside for now.

Step 2: Whip Up the Raspberry Cold Foam. Use a milk frother to blend the cream, milk, and raspberry syrup until thick, fluffy, and foamy. Set it aside.

Step 3: Blend Purée. Add the strawberries, granulated sugar, and cold water to a blender and blitz until smooth and pourable.

Step 4: Assemble. Pour the strawberry purée into your serving glass, then fill it with ice. Slowly pour the matcha latte over the ice so you get pretty layers.

Step 5: Top + Serve. Gently spoon the raspberry cream cold foam on top, grab a straw, and enjoy!

Optional Variations & Dietary Adjustments

• Vegan/Dairy-Free - Swap the 2% milk for barista-style oat milk, almond milk, coconut milk, or soy milk. For the cold foam, use a plant-based heavy cream (like oat or coconut cream) or a barista-style non-dairy creamer that froths well.
• Reduced Sugar/Sugar-Free - Use unsweetened milk, cut the sugar in the strawberry purée (or use a sugar-free sweetener like monkfruit), and choose a sugar-free raspberry syrup (or use less syrup overall). 
• Shortcut - Short on time? Swap the homemade strawberry purée for strawberry chia jam thinned with a little water or defrosted frozen strawberry purée. 

Serving Suggestions

• Serve immediately for the prettiest layers. This drink looks extra stunning right after assembling, when the strawberry purée, matcha latte, and raspberry cold foam stay nicely separated.
• Stir it up (or sip it layered). You can enjoy it as-is for a “three flavors in one” experience, or give it a quick stir to blend everything into a creamy berry-matcha treat.
• Use a clear glass + boba straw for the full Starbucks vibe. A tall clear glass shows off those gorgeous pink-and-green layers, and a wide straw makes it easier to sip up the strawberry purée.
• Make it a sweet & savory snack moment. Serve it alongside something light and salty like egg bites, sheet pan huevos rancheros, or a handful of roasted pumpkin seeds for a more balanced pick-me-up.
• Pair it with a sweet brunch bite. This latte is perfect with better-for-you bakery-style treats like a strawberry rhubarb protein muffin, high protein coconut chia pudding, fresh strawberry waffles, or a slice of high protein banana bread.
• Top it like a café drink. Add a few freeze-dried strawberries, a sprinkle of matcha powder, or even a couple fresh raspberries on top of the foam for a pretty finishing touch.

Recipe Success Tips

• Sift your matcha first. Matcha loves to clump, so sifting it into the hot water helps it whisk up smooth and creamy instead of gritty.
• Use hot (not boiling) water for matcha. Super hot water can make matcha taste more bitter. Aim for water that’s hot enough to dissolve the powder, but not rolling-boil hot.
• Whisk until frothy for that café texture. A bamboo whisk is great, but a handheld frother works too—just whisk until the matcha looks smooth and slightly foamy.
• Let the matcha cool slightly before layering. If your matcha is too warm, it can melt the ice fast and muddy the layers. Even 2-3 minutes of cooling helps.
• Blend the strawberry purée until totally smooth. You want it pourable and silky so it layers nicely at the bottom (and doesn’t clog your straw).
• Taste the strawberry layer before assembling. Strawberries vary a lot in sweetness! Add a little extra sugar if yours are tart, or reduce it if they’re super ripe.
• Go slow when pouring to keep the layers. Pour the matcha over the ice slowly (or over the back of a spoon) so it sits on top of the strawberry layer instead of mixing right away.
• Use cold ingredients for the best cold foam. Cold cream + cold milk froth up thicker and faster. If your foam seems thin, chill the mixture for a few minutes and froth again.
• Don’t over-froth the cold foam. You want it thick and spoonable, but still soft and creamy—not stiff like whipped cream.

FAQs

Homemade Iced Double Berry Matcha Latte Nutrition

This copycat Starbucks iced double berry matcha latte is a fun “treat drink” that still offers some solid nutritional perks. With 384 calories and 12 grams of protein, it’s more filling than a typical flavored latte. The 15 grams of fat also helps add richness and can slow down how quickly the sugar hits your bloodstream, which may help prevent a quick energy crash. 

That said, this drink is definitely on the sweeter side, with 50 grams of carbs and 45 grams of sugar, so it’s best enjoyed as an occasional indulgence or paired with a protein-rich snack if you’re looking for more balanced energy. 

The good news is it’s relatively low in sodium (109 mg) and you can easily lighten it up at home by using less syrup or sugar-free syrup, reducing the sugar in the strawberry purée, and/or choosing an unsweetened milk. Enjoy every customizable sip!

Total nutritional content per serving is:

• Calories: 384 calories
• Total Fat: 15 grams
• Protein: 12 grams
• Sodium: 109 mg
• Carbohydrates: 50 grams
• Sugar: 45 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Other Matcha Recipes

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5 from 1 vote

Iced Double Berry Matcha (Starbucks Copycat)

My deliciously fruity copycat recipe for Starbucks Iced Double Berry Matcha is easy to make at home with just 8 ingredients.

Prep Time8 minutes mins

Total Time8 minutes mins

Course: Drinks

Cuisine: American

Keyword: Iced Double Berry Matcha

Servings: 1 drink

Calories: 384kcal

Author: Megan Byrd

Equipment

• 1 matcha whisk
• 1 milk frother
• 1 high-speed blender

Ingredients

Matcha Layer:

• 3 tablespoon hot water
• 1 ½ teaspoon pure matcha powder
• 1 cup milk of choice (I used 2%)

Raspberry Cold Foam:

• 2 tablespoon heavy cream
• 2 tablespoon raspberry syrup
• 1 tablespoon whole milk

Strawberry Layer:

• ¼ cup chopped fresh strawberries
• 1 tablespoon granulated sugar
• 1 tablespoon cold water

Instructions

• Add the 3 tablespoon water to a microwave-safe jar or glass, and heat until boiling (30-45 seconds in the microwave). Sift the matcha into the hot water, removing any large clumps. Whisk the matcha and water together until smooth and slightly foamy. Stir in the 1 cup of milk, then set aside.
• Make the cold foam. Add the heavy cream, raspberry syrup, and whole milk to a small glass or jar and froth with a milk frother for 20-30 seconds until foamy. Set aside.
• Add the strawberries, granulated sugar, and water to a high-speed blender and blend until smooth. Pour into a glass and top with ice.
• Slowly pour in the matcha milk to layer it on top of the strawberry puree, then top with the raspberry cold foam. Drink up!

Nutrition

Serving: 1drink | Calories: 384kcal | Carbohydrates: 50g | Protein: 12g | Fat: 16g | Sodium: 109mg | Sugar: 45g

xoxo Megan

Take your taste buds on an international adventure with a tall glass of the much-anticipated Iced Dubai Chocolate Matcha. Slated for release at Starbucks in January 2026, this copycat version is smooth, creamy, and indulgent—sweet pistachio-infused matcha topped with silky chocolate cold foam. A sprinkle of toasted phyllo shreds adds a crisp, buttery finish. Truly a feast for all the senses!

Yesterday, I debuted my Iced Dubai Chocolate Mocha recipe, so today it only feels right to share the second drink in the must-anticipated Starbucks winter menu release: Iced Dubai Chocolate Matcha! This drink in two words? Swoon. Worthy. 😍

With creamy, sweet pistachio-infused matcha, silky-smooth chocolate cold foam, and buttery, toasted phyllo shreds to top, the hype surrounding these drinks is totally justified. I love the contrast of silky, creamy, and crisp textures. Nutty pistachio complements rich chocolate like a dream, and grassy matcha balances the sweetness, making this drink feel a bit lighter than its mocha counterpart.

Although baristas are already dreading its complicated prep, at-home assembly really is, honestly, surprisingly simple. Once you've made the pistachio and mocha sauces (they keep so well!), it takes less than 5 minutes to whisk the matcha, make the pistachio milk, and froth the cold foam. From there, simply assemble, sip, and enjoy as your taste buds transport you to a posh Dubai café.

What Is an Iced Dubai Chocolate Matcha?

Iced Dubai Chocolate Matchas are among the much-anticipated Starbucks winter menu drinks slated to release on January 6, 2026. Inspired by Dubai's café culture and the increasingly popular Dubai chocolate bars (chocolate with a creamy pistachio filling), this copycat drink layers pistachio-infused matcha with creamy chocolate cold foam and a kataifi (toasted phyllo shreds) topping. The result is an earthy, creamy, nutty, and sweet drink that feels indulgent without being overly heavy.

What Does it Taste Like?

This isn’t your run-of-the-mill matcha! Each sip starts with silky, indulgent chocolate cold foam before it melts into the pistachio-matcha base. The sweet, nutty pistachio sauce softens the matcha beautifully, and once it’s poured over ice, the whole drink becomes creamy, balanced, and refreshingly frosty. The light yet rich chocolate topping plays so well with the matcha, giving the drink a dessert-like vibe without feeling heavy. Buttery toasted phyllo shreds finish out the drink—adding a final hit of texture and toastiness while making homage to phyllo's role in many traditional Middle Eastern desserts.

Why You'll Love Iced Dubai Chocolate Matchas

Let’s just say there’s a reason this drink is so highly anticipated! Here are a few reasons you’ll want to get in on the hype:

• Indulgent, Yet Balanced — Pistachio and mocha sauces add sweet richness, and the cold foam is lick-your-lips tasty, but the grassy matcha keeps the sweetness in check so it never feels over the top.
• DIY-Friendly — You only need a matcha whisk and a handheld frother to make this barista-style drink. It’s also super versatile, so you can easily adjust it to your taste and dietary preferences.
• Budget-Friendly — We all know how quickly that Starbies bill can add up! 😳 Save yourself the sticker shock by making these drinks at home.
• Balanced Energy — love sipping these chocolate matcha lattes when I need a pick-me-up but don’t want to feel wired. They’re energizing without the dreaded caffeine crash.
• Internationally-Inspired — Perfect for satisfying a bit of wanderlust—even if it’s just through your taste buds!
• Trendsetting — Get ahead of the Starbucks release with this well-researched copycat recipe. With high-quality ingredients, simple technique, and a bit of love, it’s worlds better than what you’ll find in stores.

Ingredients

Wondering what you need to make a Dubai matcha latte? Only a handful of ingredients stand between you and enjoying this beloved drink at home:

• Matcha Powder — For the smoothest flavor, use ceremonial grade matcha. Culinary grade also works; it just delivers slightly grassier notes.
• Hot Water — Used to dissolve the matcha before mixing it with the milk. Use hot, not boiling, water to prevent bitterness.
• Milk — Mixes with the pistachio sauce to create a smooth, creamy drink. Use your milk of choice; I often use 2%, but whole, low-fat, or non-dairy milk all work great.
• Pistachio Sauce — Adds sweet, nutty flavor. You only need 4 ingredients and 2 minutes to make it from scratch.
• Ice — Cools the Dubai matcha latte, keeping it frosty and refreshing.
• Heavy Cream — Whips with the mocha sauce and whole milk to create a light and airy yet rich cold foam. Use extra-cold heavy whipping cream for the best results—straight from the fridge is ideal.
• Whole Milk — Just one tablespoon lightens the cold foam while keeping it cool and creamy.
• Mocha Sauce — Adds rich chocolate notes to the cold foam. Homemade mocha sauce comes together with simple pantry staples and is one I almost always keep on hand.
• Kataifi — This toasted, shredded phyllo dough is an optional garnish that adds a buttery, crisp texture and gives a nod to baklava and other traditional Middle Eastern desserts. You can find kataifi in Middle Eastern markets, the grocery aisle of well-stocked grocery stores, and online.

Substitutions

Don't have every listed ingredient? No worries — this list of approved substitutions and swaps makes it accessible with other pantry staples and store-bought alternatives.

• Pistachio Sauce — Swap in pistachio syrup for a similarly nutty matcha. The flavor will be slightly less rich, but still delicious.
• Heavy Cream and Whole Milk — For a convenient 2-for-1 substitution, use 3 tablespoons of half-and-half in place of the heavy cream and whole milk.
• Mocha Sauce — High-quality chocolate syrup (made with cane sugar and natural cocoa) works well in place of homemade mocha sauce. The cold foam will be a bit less thick, but still tasty.
• Kataifi — If you can't find it, you can omit it or garnish with broken vermicelli or angel hair pasta, pan-toasted in a bit of butter. Chopped pistachios are also delicious!

How to Make an Iced Dubai Chocolate Matcha

Why hit up the drive-through when at-home prep is simple, quick, and budget-friendly?! Make the pistachio and mocha sauce, and you'll be set all week. Here's how to do it:

Step 1: Make chocolate cold foam. Add the heavy cream, whole milk, and mocha sauce to a small glass or mason jar. Froth with a milk frother for 20-30 seconds or until foamy. Set aside.

Step 2: Make matcha. Sift the matcha powder through a fine-mesh strainer to remove any lumps. Whisk the sifted matcha into the hot water until smooth and well combined. Set aside.

Step 3: Make pistachio milk. Add ice to a tall glass. Stir the milk and pistachio sauce until smooth and pour over the ice.

Step 4: Assemble. Add the matcha to the milk and stir until combined. Top with the chocolate cold foam and toasted kataifi if desired. Drink up!

Optional Variations & Dietary Adjustments

• Dairy-Free & Vegan — Use cold coconut milk instead of cream and milk for the cold foam, swap pistachio syrup for the sauce, and add the matcha to your favorite non-dairy milk, such as oat, almond, and coconut.
• Decaffeinated — Swap decaffeinated matcha for traditional matcha for a low-caffeine drink. The mocha sauce will add a small amount of caffeine, but the overall effect will be much milder.
• Dark Chocolate — For a deeper chocolate flavor that pairs beautifully with the nutty pistachio, make the mocha sauce with dark cocoa powder.
• Dirty — Whisk a shot (or two!) of fresh-pulled espresso into the matcha for an extra boost and bolder flavor.
• Reduced Sugar — Lighten up the latte and prevent a sugar crash by making the pistachio sauce with sugar-free sweetened condensed milk and the mocha sauce with monkfruit sweetener.
• Pistachio Garnish — A sprinkle of crunchy pistachios adds delightful extra texture and nutty flavor.
• Cardamom — Whisk up to ½ teaspoon of ground cardamom into the matcha for a warm, fragrant finish.
• Rose Water — Explore more classic aromatic Middle Eastern aromatics by stirring up to ¼ teaspoon into the pistachio milk before assembling the drink. Rose can be strong, so start small and adjust to taste.
• Tahini — Another nutty Middle Eastern staple! Replace one of the tablespoons of pistachio sauce with drippy tahini for lightly bitter, earthy undertones that beautifully complement the chocolate and pistachio.

Serving Suggestions

• Slow Morning Sipper — Banish bleary eyes by enjoying this Starbucks Dubai matcha with yogurt and berries, avocado toast, or High-Protein Banana Muffins for a nutritious and energizing start to the day.
• Afternoon Boost — Sip it as a refreshing mid-afternoon lift so you have steady energy for the evening ahead.
• Café-Worthy Pairings — Create a full Starbucks-at-home moment by enjoying the Dubai Starbucks copycat alongside Cranberry Bliss Bars, Double Chocolate Zucchini Muffins, or Vanilla Bean Scones.
• Entertaining Extraordinaire — What's brunch without a fun specialty drink? Mix the matcha with the pistachio milk ahead of time, then set it out with the chocolate cold foam and a selection of toppings (pistachios, kataifi, or even dried coconut) so guests can customize their drinks.
• Evening Unwind — Make it with decaf matcha for a gentler sip that helps you unwind at the end of the day.

Recipe Success Tips

• Make perfect cold foam. Use straight-from-the-fridge cold cream and milk for light, airy, and rich cold foam. Froth it until thick but pourable—overwhipping can make it thick and stiff.
• Don't boil the water for the matcha. Boiling water can ruin the matcha's flavor, making it bitter instead of smooth and sweet. Use water that is hot, but not boiling, or about 160-175°F.
• Whisk the matcha until frothy. Don't just mix the matcha; whisk it well with a matcha whisk until smooth and frothy.
• Adjust the sweetness to taste. Matcha brands vary in flavor, so feel free to adjust the mocha or pistachio sauce to suit your preferences.
• Layer carefully. For a beautiful, café-style presentation, pour the matcha mixture over ice first, then spoon the cold foam on top.

FAQs

Nutritional Info

Like many specialty drinks, this Starbucks matcha latte copycat recipe lands squarely in the indulgent-dessert category rather than the everyday-drink camp. Coming in at 415 calories with 20 grams of fat, 15 grams of protein, 45 grams of carbohydrates, and 39 grams of sugar, it’s fairly rich but still decently balanced for satiety.

Fifteen grams of protein is impressive for a drink and supports muscle maintenance and fullness, but it’s outweighed by the 39 grams of sugar and 20 grams of fat. Typical recommendations for added sugar range from 25 to 36 grams per day, and much of the fat here is saturated—making this best enjoyed as an occasional part of a healthy lifestyle. Occasional indulgence, after all, is essential for sustainability.

If you’d like to lighten up this drink, there are plenty of ways to do so. Reduce the sugar by making the pistachio sauce with sugar-free sweetened condensed milk and the mocha sauce with monkfruit sweetener. Lower the calories by using half-and-half and low-fat or skim milk. You can also boost the protein content by using filtered milk or stirring collagen powder into the pistachio milk.

Total nutritional content per serving is:

• Calories: 415 calories
• Total Fat: 20 grams
• Protein: 15 grams
• Sodium: 165 mg
• Carbohydrates: 45 grams
• Sugar: 39 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Other Matcha Recipes

Print Recipe

5 from 1 vote

Iced Dubai Chocolate Matcha (Starbucks Copycat)

Experience the much-anticipated Iced Dubai Chocolate Matcha at home. This smooth and creamy drink layers sweet, pistachio-infused matcha with silky chocolate cold foam and a sprinkle of toasted phyllo for a crisp, buttery finish. Once you make the mocha and pistachio sauces, you can enjoy drinks for the weeks to come!

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Drinks

Cuisine: American

Keyword: Iced Dubai Chocolate Matcha

Servings: 1 drink

Calories: 415kcal

Author: Megan Byrd

Equipment

• 1 milk frother
• 1 matcha whisk

Ingredients

Chocolate Cold Foam:

• 2 tablespoon heavy cream
• 1 tablespoon whole milk
• 1 tablespoon mocha sauce (or chocolate syrup)

Iced Dubai Chocolate Matcha:

• 1 ½ teaspoon pure matcha powder sifted
• 3 tablespoon hot water
• 1 cup milk of choice (I used 2%)
• 2 tablespoon pistachio sauce
• ice
• toasted Kataifi (optional for topping)

Instructions

• Make the cold foam. Add the heavy cream, whole milk, and mocha sauce (or chocolate syrup) to a small glass or mason jar and froth with a milk frother for 20-30 seconds until foamy. Set aside.
• Sift matcha powder using a fine mesh strainer, removing any clumps. Whisk the sifted matcha and hot water together until smooth and well combined. Set aside.
• Add ice to a tall glass. Stir together your milk and pistachio sauce until no clumps remain and pour over the ice. Add the matcha and stir until combined.
• Top with chocolate cold foam and toasted Kataifi if desired. Drink up!

Nutrition

Serving: 1drink | Calories: 415kcal | Carbohydrates: 45g | Protein: 15g | Fat: 20g | Sodium: 165mg | Sugar: 39g

xoxo Megan