Fairy Bread Matcha is a playful, café-style drink that layers the nostalgic Australian children’s party treat—white bread, butter, and rainbow sprinkles—into a creamy iced matcha latte. Urban baristas riff on the idea by rimming the glass with colorful sprinkles and adding a sweet, vanilla-kissed cold foam, so every sip balances earthy matcha with a hit of confectionary sweetness. It works because the grassy, slightly bitter notes of matcha are the perfect foil for buttery vanilla and crunchy sugar, making a drink that feels both indulgent and refreshing.
Ingredients
- 2 tsp (6 g) ceremonial or culinary grade matcha powder
- 1/4 cup (60 ml) hot water (not boiling, about 175°F/80°C)
- 2 tbsp (30 ml) honey or simple syrup, plus more to taste
- 1 1/2 cups (360 ml) whole milk (or your preferred milk)
- 1/2 cup (120 ml) heavy cream (or half-and-half for lighter foam)
- 1 tsp vanilla extract
- 1 tbsp (15 g) white sugar
- 1/4 cup (40 g) rainbow sprinkles (jimmies or nonpareils), for rimming
- 1 tbsp (15 ml) maple syrup or honey, for the foam (optional)
- Ice cubes
Instructions
- Prepare the sprinkle rim: pour the rainbow sprinkles onto a small shallow plate. Moisten the rims of two tall glasses with a little water or milk, then dip each glass into the sprinkles, rotating to coat. Set aside.
- Make the matcha base: sift the matcha powder into a small bowl to remove lumps. Add the hot water and whisk vigorously with a bamboo whisk or a small electric frother until the matcha is fully dissolved and slightly frothy. Stir in the honey or simple syrup until combined.
- Make the vanilla cold foam: in a separate bowl, combine the heavy cream, vanilla extract, white sugar, and maple syrup (if using). Whip with a hand mixer or a frother until soft peaks form—the foam should be thick but still pourable. If you don’t have a frother, shake the cream and sugar in a jar with a tight lid for 2–3 minutes until doubled in volume.
- Assemble the drinks: fill each prepared glass with ice cubes. Pour the milk evenly between the two glasses, leaving about 1 inch (2.5 cm) of space at the top.
- Add the matcha: slowly pour the sweetened matcha over the milk. It will sink and create a gradient—that’s fine.
- Top with foam: spoon the vanilla cold foam over the top of each drink, spreading it gently. Finish with a pinch of extra sprinkles on the foam if desired.
- Serve immediately with a straw or spoon for stirring, so each sip gets a bit of sprinkles, foam, and matcha.
Tips
- Matcha quality matters: Use a good-quality culinary or ceremonial matcha. Lower-grade matcha can taste bitter or muddy; if that’s all you have, reduce the amount to 1 1/2 tsp (4.5 g) and add a little extra sweetener.
- Don’t boil the water: Water that’s too hot (above 190°F/88°C) will scorch the matcha, making it bitter. Let boiling water sit for a minute before using.
- Make it dairy-free: Use oat milk or almond milk for the base, and coconut cream (chilled) for the foam. Coconut cream whips well but will add a coconut flavor—delicious, but not traditional.
- Sprinkle rim tip: If your sprinkles are large (like jimmies), they may fall off easily. Press them gently into the rim and let the glass sit for a minute before filling.
Serving Suggestions
Serve this as a fun afternoon pick-me-up or a dessert-like brunch drink. It pairs beautifully with shortbread cookies, buttered toast points, or a slice of vanilla pound cake. For a grown-up version, you can add a shot of espresso to make a “dirty” fairy bread matcha—the coffee adds depth that complements the vanilla.
Variations
- Fairy Bread Frappé: Blend the milk, matcha, honey, and 1 cup of ice until smooth, then top with the vanilla foam and sprinkles for a slushy texture.
- Berry Fairy Bread: Add 1/4 cup (60 ml) of strawberry or raspberry purée to the bottom of the glass before adding the milk. The tart fruit cuts through the sweetness.
- Toasted Coconut Fairy Bread: Rim the glass with toasted shredded coconut instead of sprinkles, and use coconut milk in the foam.
- Chocolate Fairy Bread: Drizzle chocolate syrup inside the glass before adding the milk, and use chocolate shavings instead of sprinkles.
Storage and Reheating
This drink is best enjoyed immediately—the foam deflates and the sprinkles get soggy within 15–20 minutes. If you must prepare ahead, make the matcha base and the foam separately, store them in airtight containers in the fridge for up to 24 hours, and assemble just before serving. The foam may need a quick re-whip. Do not microwave the finished drink; it will ruin the texture and make the matcha bitter. For a hot version, skip the ice and foam, and simply stir the matcha base into warm milk.
Frequently Asked Questions
Can I use regular green tea instead of matcha? No—regular green tea is not powdered, so it won’t dissolve or create the same vibrant color and creamy texture. You need actual matcha powder.
What if I don’t have a whisk or frother? You can shake the matcha and hot water in a sealed jar for 30 seconds, or use a fork—just be prepared to whisk longer to break up lumps. For the foam, a jar with a tight lid works well; shake for 2–3 minutes until thick.
Is this drink very sweet? It’s moderately sweet, thanks to the honey in the matcha and the sugar in the foam. If you prefer less sweetness, reduce the honey to 1 tablespoon (15 ml) and skip the sugar in the foam—the sprinkles still add a bit of sweetness.
Can I make this vegan? Absolutely. Use your favorite plant-based milk (oat works best) and coconut cream for the foam. Use maple syrup or agave instead of honey.
Why is my matcha clumpy? Matcha is fine and loves to clump. Always sift it before mixing, and use a whisk—not a spoon—to incorporate it into the water.
How many calories are in this? That depends on the milk and cream you use. With whole milk and heavy cream, it’s roughly 300–350 calories per serving. Using skim milk and skipping the cream foam will cut that to about 150–200 calories.
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