The viral pink cold foam matcha latte has been trending everywhere, so we decided to give it a go and we just had to share the recipe! The most delicious way to top off our ceremonial grade matcha.



100ml Whippable Oatly Cream
1/2 tsp freeze dried strawberry powder (added gradually) or strawberry syrup
1/4 tsp vanilla


1. Sift half of your strawberry powder or pour your syrup into your cream.
2. Using a mini hand held milk frother, begin to whip the cream, lifting the whisk up and down to create a foam.
3. Add your vanilla & continue to whisk.
4. Adjust the shade of your pink foam by adding more if you want.
5. Continue to whisk until cream has doubled or tripled in size and is nice ‘n’ thick & foamy!

Pour over an iced JENKI Matcha latte, and sip or stir!