Ingredients
Scale
- 2 level teaspoons matcha powder (about 4 g), preferably sifted
- 1/4 cup (60 mL) warm water, approximately 175°F / 79°C
- 2 cups (480 mL) cold 2% dairy milk, for the matcha base
- 1 1/2 cups ice cubes, divided between two glasses (adjust to glass size)
- 1/4 cup (60 mL) very cold heavy whipping cream, for the topping
- 2 tablespoons marshmallow crème / marshmallow fluff (about 13 g total; check brand label)
- 2 tablespoons (30 mL) cold 2% dairy milk, for the topping
- 1/4 teaspoon vanilla extract
- 2 crisp vanilla wafer cookies (about 12 g total), crushed just before serving
- Optional: 1 teaspoon powdered sugar in the entire foam batch for extra sweetness (not in nutrition)
- Optional: 4 mini marshmallows for garnishing both drinks (not in nutrition; may contain gelatin)
Instructions
- Sift 2 level teaspoons matcha into a small bowl. Add 1/4 cup warm water at roughly 175°F (79°C). Whisk for 30 to 45 seconds, until smooth and lightly foamy.
- In a chilled bowl, stir 2 tablespoons marshmallow crème with 2 tablespoons cold milk and 1/4 teaspoon vanilla until mostly smooth. Add 1/4 cup very cold heavy cream.
- Using an electric hand mixer on medium-low (or a handheld frother), beat the topping about 45 to 75 seconds, until airy and forming soft, loose folds. Stop while still spoonable and slowly pourable; do not whip it stiff.
- Fill two tall 12- to 16-ounce glasses with approximately 3/4 cup ice each. Pour 1 cup cold 2% milk into each. Divide the prepared matcha concentrate evenly between the glasses and stir briefly.
- Spoon half the marshmallow cold foam onto each glass. Crumble one crisp vanilla wafer over each topping just before serving. Add optional sugar or mini marshmallows only if desired; these extras are excluded from the nutrition calculation.
- Serve immediately while the green matcha layer is cold, the foam is airy, and the cookies are crisp.
Notes
- The official 2026 Starbucks Snowcap Marshmallow Matcha was announced for December 1, 2026, but no full company recipe or official nutrition for this drink was publicly supplied in the November 9 announcement. This is a separate Starbucks-inspired homemade formula.
- For marshmallow crème measurement, one U.S. product labels 2 tablespoons as 13 g and 45 calories for the full batch. Brand weights and ingredients vary. Several products contain EGG WHITES.
- Nutrition estimate assumes 2% dairy milk, regular heavy cream, Jet-Puffed-style marshmallow crème (13 g total), two plain vanilla wafers (~12 g), and 4 g matcha for the entire two-serving batch. Ice and warm water add no calories; optional powdered sugar and mini marshmallows are not included.
- Contains MILK; may contain EGG from marshmallow crème and WHEAT from cookies. Do not mark as vegan, dairy-free or gluten-free. Regular optional mini marshmallows can contain gelatin.
- This recipe makes two drinks in 10 minutes with marshmallow crème. Replacing crème with mini marshmallows requires a heating and cooling step, so it is not a direct swap.
- Matcha naturally contains caffeine; this recipe has no espresso. Caffeine values vary by matcha brand and are not quantified in the nutrition card.
- Keep dairy at 40°F (4°C) or below. Serve assembled drinks right away, or keep unfrothed foam mixture in the refrigerator for up to 24 hours and froth just before serving.
- Use crushed cookie crumbs immediately before serving. This topping is best when the cream is pourable, not whipped to stiff peaks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: Whisking and Frothing (No Cook)
- Cuisine: American-inspired café drink
- Diet: Lacto-ovo vegetarian when product labels are suitable; contains dairy, and may contain egg and wheat