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Sugar cookie cream matcha ready to serve, topped with silky vanilla cold foam and red and green sprinkles

Iced Sugar Cookie Cream Matcha (Homemade Copycat)

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A homemade matcha latte with pourable sugar-cookie-flavored cold foam and red-and-green sprinkles. Vanilla and a tiny optional drop of almond extract replace bottled specialty syrup.

  • Total Time: 8 minutes
  • Yield: 1 drink

Ingredients

Scale
  • 1 1/2 teaspoons (about 3 g) plain unsweetened matcha powder
  • 2 tablespoons warm water, for the matcha
  • 1 teaspoon granulated sugar, for the matcha
  • 3/4 cup cold 2% dairy milk, for the matcha base
  • 3/4 cup ice cubes
  • 2 tablespoons cold heavy whipping cream, for the foam
  • 1 tablespoon cold 2% dairy milk, for the foam
  • 2 teaspoons granulated sugar, for the quick sugar-cookie syrup
  • 2 teaspoons warm water, for the quick sugar-cookie syrup
  • 1/4 teaspoon pure vanilla extract
  • 1 drop almond extract, optional (do not use more)
  • 1/2 teaspoon red-and-green sprinkles
  • 1 small sugar cookie for serving, optional (not included in nutrition)

Instructions

  1. Make the sugar-cookie flavoring: stir 2 teaspoons sugar into 2 teaspoons warm water until fully dissolved, then mix in vanilla and the optional single drop of almond extract. Set aside briefly to cool.
  2. Sift the matcha into a small bowl. Add 2 tablespoons warm water and the remaining 1 teaspoon of sugar. Whisk for 20 to 30 seconds until mostly smooth and bright green.
  3. Pour the cold heavy cream and 1 tablespoon cold 2% milk into a tall frothing container. Add the cooled flavoring and froth for 15 to 25 seconds until silky, aerated, and still pourable.
  4. Fill a 16-ounce or larger glass with 3/4 cup ice. Add 3/4 cup cold 2% milk, followed by the whisked matcha, and stir gently to combine.
  5. Pour the sugar-cookie cream foam slowly over the back of a spoon so it rests on top. Add 1/2 teaspoon festive sprinkles and serve immediately, with an optional cookie on the side.

Notes

  • Independent Starbucks-inspired homemade recipe, not an official Starbucks formula. The U.S. holiday drink was introduced in November 2026.
  • Use plain matcha, not sweetened matcha latte mix; otherwise reduce the sugar and recalculate nutrition.
  • One drop of almond extract is optional and strong. Omit for an almond-free flavor profile; check extract and topping labels when avoiding allergens.
  • The foam should pour. Stop frothing before it becomes stiff whipped cream.
  • For a dairy-free version use suitable plant milks and a plant-based whipping product; the nutrition values then change.
  • Nutrition estimate assumes 3/4 cup plus 1 tablespoon 2% milk, 2 tablespoons heavy cream, 3 teaspoons sugar, about 3 g matcha, and 1/2 teaspoon sprinkles. The optional cookie is excluded. Brand variation applies.
  • Keep milk and cream refrigerated at 40°F (4°C) or below. Serve immediately; fully assembled iced drinks do not store well.
  • Author: Adam Moretti
  • Prep Time: 8 minutes
  • Cook Time: 0 minutes
  • Category: Drinks
  • Method: No-Cook / Whisking and Frothing
  • Cuisine: American café-inspired
  • Diet: Vegetarian (contains dairy; toppings and extracts should be checked if specific restrictions apply)

Find it online: https://www.healthyamericanbites.com/iced-sugar-cookie-cream-matcha/