There’s something undeniably magical about the combination of creamy matcha and sweet, spiced peaches. This Peach Cobbler Matcha Latte takes everything you love about a cozy peach cobbler—cinnamon, brown sugar, and juicy peaches—and pairs it with the earthy, calming flavor of matcha for a refreshing summer drink that feels indulgent but balanced.
We’re layering flavors in this one: smooth matcha, creamy almond milk, a swirl of homemade Peach Cobbler Syrup, and a rich peach cobbler cold foam that melts beautifully over the top. It’s the kind of iced drink that’s perfect for slow mornings, afternoon pick-me-ups, or a treat-yourself moment when you’re craving something café-worthy.
Why You’ll Love This Matcha Latte
- 🍑 Fresh peach cobbler flavor in every sip
- 🍵 Grounding matcha for calm, focused energy
- 🧊 Iced and refreshing—perfect for summer
- 💚 Dairy-free base with creamy almond milk
- 💡 Simple ingredients, big coffee shop vibes
Ingredients You’ll Need
For the Matcha Latte:
- 2 teaspoons matcha powder
- ¼ cup hot water (not boiling)
- 1 tablespoon Homemade Peach Cobbler Syrup
- 8 ounces extra creamy almond milk (or any milk you like)
- Ice
For the Peach Cobbler Cold Foam:
- 1 tablespoon Homemade Peach Cobbler Syrup
- 2 tablespoons 2% milk
- 3 tablespoons heavy cream
- Ground cinnamon (for garnish)
💡 Don’t have my Homemade Peach Cobbler Syrup on hand? It’s easy to make with peaches, brown sugar, cinnamon, and a splash of vanilla. A little goes a long way! Or opt for a store-bought option like the Torani Peach Syrup.
How to Make a Peach Cobbler Matcha Latte
Step 1: Sift and Whisk Your Matcha
Start by preparing your matcha. You want your water to be hot but not boiling—about 175°F is perfect. If you don’t have a thermometer, think “just before a rolling boil.”
Place a matcha sifter over your matcha bowl. Use a matcha scoop or teaspoon to add the matcha powder to the sifter. Gently sift the powder through using the back of your scoop. This helps prevent clumps and ensures a silky-smooth blend.
Next, pour your hot water over the sifted matcha in a circular motion.
Using a bamboo whisk, whisk the matcha and water in a back-and-forth “M” or “W” motion until the mixture is smooth, frothy, and no clumps remain. This usually takes about 1–2 minutes.
Step 2: Assemble the Iced Matcha Latte
Fill your glass with ice, then pour in the Homemade Peach Cobbler Syrup.
Add the almond milk over the syrup, followed by the whisked matcha. Use a straw or spoon to gently stir the matcha and milk together until combined. Set aside while you make the cold foam.
Step 3: Make the Peach Cobbler Cold Foam
In a small cup, combine 1 tablespoon Peach Cobbler Syrup, 2 tablespoons 2% milk, and 3 tablespoons heavy cream. Use a handheld milk frother to whip the mixture into a thick, creamy cold foam.
Step 4: Top and Serve
Pour the peach cobbler cold foam over the top of your iced matcha latte. Finish with a sprinkle of ground cinnamon for that cobbler-inspired finish.
Then take a sip and prepare to be obsessed.
Tips & Variations
- Want it fully dairy-free? Replace the 2% milk and heavy cream with barista style oat milk and soy milk respectively for the cold foam.
- Use oat milk instead of almond milk for an even creamier texture.
- Switch up the syrup: Add a little salted caramel syrup or brown sugar syrup inside the matcha latte for an even more delicious and complex combination of flavors.
- Make it hot: For a hot matcha latte, warm or steam your milk then add to a cup with peach cobbler syrup and the whisked matcha. Top with peach cobbler cold foam (or skip the cold foam entirely) and add a sprinkle of cinnamon.
Recommended Matcha Equipment
This Peach Cobbler Matcha Latte is everything we love about summer: refreshing, flavorful, and just a little bit indulgent. It’s the kind of drink that makes you feel like you’re sitting at your favorite café—except you made it yourself at home.
If you’re already a fan of iced matcha lattes, this cobbler-inspired twist is a must-try. And if you’ve never made matcha at home before, don’t be intimidated—it’s easier than you think, and once you taste this combo, you’ll be hooked.
More Peach Cobbler Inspired Recipes
More Matcha Recipes
- Cranberry White Chocolate Matcha Latte
- Starbucks Iced Lavender Cream Oatmilk Matcha
- Raspberry Matcha Latte
Peach Cobbler Matcha Latte
Ingredients
For the Matcha Latte:
- 2 teaspoons matcha powder
- ¼ cup hot water not boiling
- 1 tablespoon Homemade Peach Cobbler Syrup
- 8 ounces extra creamy almond milk or any milk you like
- Ice
For the Peach Cobbler Cold Foam:
- 1 tablespoon Homemade Peach Cobbler Syrup
- 2 tablespoons 2% milk
- 3 tablespoons heavy cream
- Ground cinnamon for garnish
Instructions
- Start by preparing your matcha. You want your water to be hot but not boiling—about 175°F is perfect. If you don’t have a thermometer, think “just before a rolling boil.”
- Place a matcha sifter over your matcha bowl. Use a matcha scoop or teaspoon to add the matcha powder to the sifter. Gently sift the powder through using the back of your scoop. This helps prevent clumps and ensures a silky-smooth blend.
- Next, pour your hot water over the sifted matcha in a circular motion.
- Using a bamboo whisk, whisk the matcha and water in a back-and-forth “M” or “W” motion until the mixture is smooth, frothy, and no clumps remain. This usually takes about 1–2 minutes.
- Fill your glass with ice, then pour in the Homemade Peach Cobbler Syrup.
- Add the almond milk over the syrup, followed by the whisked matcha. Use a straw or spoon to gently stir the matcha and milk together until combined. Set aside while you make the cold foam.
- In a small cup, combine 1 tablespoon Peach Cobbler Syrup, 2 tablespoons 2% milk, and 3 tablespoons heavy cream. Use a handheld milk frother to whip the mixture into a thick, creamy cold foam.
- Pour the peach cobbler cold foam over the top of your iced matcha latte. Finish with a sprinkle of ground cinnamon for that cobbler-inspired finish.
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