This colorful iced latte combines matcha, beetroot powder and blue spirulina (often called blue algae) with cold milk. The drink is a recipe, not a detox or performance treatment. Use food-grade ingredients and follow each package’s serving and allergen directions.
Ingredients for one glass
- 1–2 g matcha
- 180–240 ml cold milk or a plant-based alternative
- ¼ teaspoon beetroot powder, or the amount on its label
- A small pinch of food-grade blue spirulina
- Ice and optional sweetener
Method
- Sift the matcha into a small bowl and whisk it with 30–45 ml warm water until smooth.
- Blend the cold milk, beetroot powder, blue spirulina and sweetener briefly. Start with very small amounts; blue spirulina can dominate the color and flavor.
- Fill a glass with ice and pour in the milk mixture. Add the matcha concentrate and stir or leave it layered.
Safety and troubleshooting
Choose ingredients labeled for food use, not cosmetic powders. Check the package for allergens, storage instructions and cautions; supplements and concentrated powders are not interchangeable with ordinary foods. Color additives and specialty powders are regulated differently by market, so do not assume a vivid color proves purity or a health benefit. If the drink tastes earthy, reduce the beetroot powder before adding more sweetener.
Keep the recipe chilled and make it fresh. The final color will vary with the milk, powder brands and amount of ice.