A simple recipe for Matcha Cream Soda, reimagined. Matcha, sparkling water and whipped cream make a refreshing drink, perfect for summer.
Disclosure: This post is sponsored by Aiya Matcha. All images and opinions expressed are solely my own. Thank you for supporting brands that help make Sift & Simmer possible!
Did you drink soda as a kid? I don’t remember drinking very much soda/pop as a kid, but I do remember the first time having a cream soda.
When I was a toddler, my dad had a peculiar request — he could only drink cold water. No room temperature water. (It’s OK, he’s adapted to drinking room temperature water)!
But along with the cold water request — he would also keep 1 or 2 bottles of soda in the fridge. Luckily my Mom convinced him otherwise, because I don’t recall seeing soda in the house growing up. But not before I would have my first cream soda.
For some reason, cream soda in Canada is pink in colour.
As a child, I was enthralled with the brightly pink liquid. It was so unique! Sugary sweet like bubble gum, with hint of vanilla. Nonetheless, it was one of those memories that’s forever stuck in my mind.
We generally don’t keep soda or pop drinks around but I thought, wouldn’t it be cool to create a “healthier” cream soda that isn’t loaded with sugar, yet still has a similar mouth-feel?
Enter Matcha Cream Soda.
Why you’ll like this recipe
It’s a fun, non-traditional spin on cream soda, except for it’s green and not pink.
The green colour comes from the matcha tea powder, and it’s lightly sweetened with sugar.
The bubbly carbonation comes from natural sparkling water, and then it’s topped off with a large dollop of whipped cream — hence, cream soda.
Ingredients you’ll need
You’ll need a few ingredients:
- matcha powder: I used Aiya Matcha’s culinary grade matcha
- granulated sugar: or any sweetener you like
- hot water: to dissolve the sugar and matcha
- ice cubes/crushed ice
- carbonated/sparkling water
- heavy whipping cream: with at least 36% milkfat, optional
How to make it
Dissolve the matcha powder, and sugar in hot water. Give it a whisk.
Pour the matcha into a tall glass.
Add crushed ice to the glass and top with carbonated/sparkling water.
Garnish with whipped cream and cherries, if you wish.
How to serve
Enjoy the Matcha Cream Soda right away.
You can also make the matcha base ahead of time and then top with carbonated water and whipped cream when ready to serve.
Other recipes you may like
If you’re looking for something with a little more chill, try these:
Cool, creamy, refreshing and delicious, this Matcha Cream Soda will be perfect for those warm autumn days when you’re not quite ready for those cozy sweaters.
Be sure to let me know if you try out this recipe! Tag me on Instagram @siftandsimmer or leave me a comment/rating below.
Matcha Cream Soda
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 Tbsp Aiya Culinary Grade Matcha
- 1 Tbsp granulated cane sugar
- ¼ C hot water
- ½ C crushed ice cubes
- ½ C natural sparkling water
- 2 Tbsp heavy whipping cream
- cherries for garnish optional
- Add matcha powder, sugar, and hot water to a bowl and whisk with a bamboo chasen until frothy and sugar has dissolved. It will be quite thick.
- Pour the thick matcha into a tall glass. Add crushed ice, and pour sparkling water over the ice.
- Top with whipped cream and garnish with a cherry. Stir with a straw and enjoy immediately.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.