Iced Matcha Latte with Cranberry Cold Foam

Ingredients

Iced Matcha Latte with Cranberry Cold Foam

• Syrup:

• ½ cup cranberry juice

• 1 tablespoon Truvia® Cane Sugar Blend

• Latte:

• 1 teaspoon matcha powder

• 2 teaspoons hot water (about 175°F)

• ½ teaspoon Truvia® Cane Sugar Blend

• 1 cup low-fat milk or milk of choice

• Foam:

• 1 tablespoon cranberry simple syrup

• 2 tablespoons sugar-free whipped cream

Directions

• 1.  

  Combine cranberry juice and Truvia® Cane Sugar Blend in a small sauce pan over medium heat.

• 2.  

  Bring to a gentle simmer, stirring constantly until the sweetener dissolves. Simmer mixture for 2-3 minutes, then remove from heat and set aside and refrigerate until completely cooled, about 15-20 minutes.

• 3.  

  For latte: Whisk matcha powder and hot water together in a small bowl until completely smooth and frothy. Add Truvia® Cane Sugar Blend and whisk until all granules have dissolved.

• 4.  

  Fill a tall serving glass with ice. Add milk and gently pour in matcha mixture.

• 5.  

  For foam: Gently whisk together cooled cranberry simple syrup and whipped cream until light and foamy. Spoon or gently pour cranberry cold foam over iced matcha latte and serve.