Ingredients
Method
- Sift 2 teaspoons of matcha powder into a small bowl or cup. Add 2–3 ounces of hot water and whisk until completely dissolved and frothy.
- Let the prepared matcha cool slightly while you assemble the rest of the drink.
- Fill a tall glass with ice. Add 6–8 ounces of your milk of choice followed by 1–2 teaspoons of sugar-free vanilla syrup. Stir to combine.
- Pour the prepared matcha over the milk and ice.
- Add 2 ounces of cold sugar-free French vanilla coffee creamer and 1½ teaspoons of dry sugar-free banana cream Jell-O pudding mix to a milk frother.
- Froth until the mixture becomes creamy and airy.
- Pour or spoon the banana cream cold foam over the iced matcha. Serve immediately and sip through the foam to get some banana cream and matcha in each sip.
Nutrition
Notes
I found that 1½ teaspoons of sugar-free banana cream pudding mix combined with about 2 ounces of cold French vanilla coffee creamer gives the foam plenty of banana flavor while keeping it creamy. For best results, use the creamer straight from the refrigerator and serve the drink immediately after frothing.
Nutrition note: The sugar-free banana cream Jell-O label lists 5 g total carbohydrates per 6 g (¼ package). Because this recipe uses only 1½ teaspoons of the dry mix, those nutrition numbers should not be entered as though the entire 6 g serving were used. The nutrition for the complete drink will also depend on the specific milk, coffee creamer, matcha, and syrup used.