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Starbucks Iced Banana Bread Matcha Recipe
Andrew

Starbucks Iced Banana Bread Matcha Recipe

Make this creamy Starbucks Iced Banana Bread Matcha Recipe at home in 12 minutes, smooth, sweet, and way cheaper than the café!
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Prep Time 10 minutes
Additional Time 2 minutes
Total Time 12 minutes
Servings: 1
Course: Drink
Cuisine: American
Calories: 220
Ingredients Method

Ingredients
  

Matcha Base (Quick Blender Version)
  • 2 tsp matcha powder
  • 2 tbsp brown sugar syrup
  • 1¼ cups 10 oz oat milk
  • 1 cup ice
Banana Sweet Cream Cold Foam
  • 100 ml Starbucks Vanilla Sweet Cream Cold Foam
  • 1½ tsp banana powder
Matcha Base (Traditional Whisk Version)
  • 2 tsp matcha powder
  • ¼ cup hot water
  • 2 tbsp brown sugar syrup
  • 1¼ cups oat milk
  • 1 cup ice
Homemade Banana Sweet Cream Cold Foam
  • 3 tbsp heavy cream
  • 2 tbsp milk
  • 1 tbsp vanilla syrup
  • 1½ tsp banana powder
Toppings:
  • Caramel sauce
  • Salted caramel seasoning
  • English toffee crumbles

Method
 

Quick Blender Method
  1. Start by pouring 100 ml of Starbucks Vanilla Sweet Cream Cold Foam into a measuring cup. Add 1½ teaspoons of banana powder. Use a handheld milk frother to mix it until the cream becomes thick and foamy. Set this aside while you prepare the matcha.
  2. Pour 1 and ¼ cups of oat milk into your blender. Add 2 teaspoons of matcha powder, 2 tablespoons of brown sugar syrup, and 1 cup of ice. Blend on low speed until everything is smooth and mixed well. Aim for a creamy, slushy texture, not watery.
  3. Pour the blended matcha into a tall glass. Gently spoon or pour the banana sweet cream cold foam on top. Sprinkle McCormick Salted Caramel seasoning over the foam. Put a lid on, and your quick Starbucks Iced Banana Bread Matcha is ready.
Traditional Whisk Method
  1. Fill a small bowl with hot water. If you’re using your bamboo matcha whisk (chasen) for the first time, place it in the water for 1 to 2 minutes. For regular use, let it sit for 20 to 30 seconds to soften the prongs and clean the whisk, which helps your matcha come out smoother.
  2. Sift 2 teaspoons of matcha powder into a bowl to break up clumps. Then add 1 to 2 tablespoons of hot water (not boiling, around 175°F). Use your matcha whisk to mix the matcha and water into a smooth paste. This step makes your drink silky and free of graininess.
  3. Add ¼ cup of hot water to the matcha paste, whisking until smooth. Whisk using a quick zigzag motion for 1 to 2 minutes until the matcha is frothy with a soft foam on top. Set it aside.
  4. In a measuring cup, mix 3 tablespoons of heavy cream, 2 tablespoons of milk, 1 tablespoon of vanilla syrup, and 1 and ½ teaspoons of banana powder. Use your handheld milk frother to whip everything until thick and foamy. Set it aside.
  5. Drizzle caramel sauce around the inside of your glass for a pretty swirl and to add a sweet, buttery flavor at the bottom.
  6. Add 2 tablespoons of brown sugar syrup to the cup. Then, add 1 cup of ice. Pour in 1 ¼ cups of oat milk, then whisk in the prepared matcha. Stir gently to combine. Top it with the banana sweet cream cold foam. Sprinkle salted caramel and English toffee crumbles over the foam.