FYI, Pink Matcha Exists

Just a PSA for all the matcha girlies!

FYI, Pink Matcha Exists

Ingredients:

For the Pink Matcha:

• 1 tsp beet powder

• 1 tsp pitaya powder

• ¼ cup hot water (about 175°F, not boiling)

For the Dairy-Free Cold Foam:

• ½ cup full-fat canned coconut cream (chilled overnight, solids only)

• 1–2 tbsp unsweetened almond milk

• 1 tsp maple syrup (optional)

• tiny pinch sea salt

For the Latte:

• 1 ½ cups unsweetened almond milk

• 1–2 tsp maple syrup (optional)

• ½ tsp vanilla extract

• pinch sea salt

• dried strawberry, for topping (optional)

Instructions:

1. Sift the matcha into a bowl. Add the hot water and whisk briskly using a bamboo whisk in a fast zig-zag or “M” motion (not circular), using your wrist until a fine foam forms on top, about 15–20 seconds.

2. In a separate glass or bowl, whisk the beet or pitaya powder into the almond milk until completely dissolved and evenly pink. Stir in maple syrup, vanilla, and a pinch of salt.

3. In a chilled bowl, whip the thick coconut cream solids until fluffy. Add almond milk 1 tablespoon at a time to loosen into a smooth, pourable cold foam. Lightly sweeten with maple syrup and a tiny pinch of salt if desired.

4. Fill a glass with ice and pour in the pink almond milk. Slowly top with the whisked matcha to create distinct layers.

5. Spoon or gently pour the coconut cold foam over the matcha layer and serve immediately. Chef Bae Tip: Stir before drinking for the perfect creamy blend.

6. Enjoy!

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