If you’ve ever stood in line at La La Land Kind Café, you’ve likely seen this golden iced beauty glide past, topped with a cloud of velvety vanilla foam. The La La Latte isn’t just an iced coffee or matcha. It’s a gentle blend of dreamy flavor and airy texture that feels like a midday reset.
Now you can bring that signature cloud home. This copycat La La Latte recipe lets you recreate both the espresso and the matcha versions with pantry-friendly ingredients. It’s customizable, easy to make, and just as photogenic as the real thing.
Table of Contents
How to make the Copycat La La Latte
You can choose between two directions here. If you love bold and roasty, go with espresso. If you prefer a mellow, earthy sweetness, matcha is the move. Either way, it starts with ice, milk of your choice, and a homemade vanilla foam that floats gently over the top.
What you’ll need:
- Milk (dairy, oat, almond, or soy)
- Espresso or ceremonial-grade matcha
- Homemade vanilla cloud foam (cream + vanilla + sweetener)
- Ice cubes
Prep time: 5 minutes
Total time: 7 minutes
Servings: 1
Calories per serving: Approx. 180 to 220 (depending on milk type and sweetener used)
Ingredients, instructions and tips
For the espresso version:
- 2 shots of espresso (or ½ cup strong brewed coffee)
- ¾ cup milk
- Ice
For the matcha version:
- 1 tsp ceremonial-grade matcha
- 2 tbsp hot water (to whisk the matcha)
- ¾ cup milk
- Ice
For the vanilla cloud foam:
- ¼ cup heavy cream or barista-style oat creamer
- 1 tsp vanilla extract or vanilla bean paste
- 1 tsp powdered sugar or maple syrup
Instructions:
- Make the base. Brew espresso or whisk matcha with hot water until frothy. Let it cool slightly.
- Fill your glass. Add ice and pour in milk. Leave room at the top for the foam.
- Blend the cloud. In a cold jar or mixing bowl, whisk heavy cream, vanilla, and sweetener until it becomes thick but pourable. You can use a milk frother or hand whisk.
- Assemble. Pour espresso or matcha over the milk. Spoon the vanilla foam on top to finish.
Pro Tips:
- Use a handheld frother for best results with the foam.
- Chill your glass beforehand to keep the drink extra cold.
- Try using oat milk with matcha for a slightly sweeter finish.
What to serve with the dish
This latte pairs beautifully with soft pastries or delicate sweets. Try it with:
- A flaky almond croissant
- Lemon shortbread cookies
- Chilled overnight oats for a full breakfast combo
If you’re sipping it in the afternoon, add a side of fruit and a granola bar to keep things light.
Ingredient substitutes
- Espresso or Matcha Base
Original Ingredient: Espresso or ceremonial matcha
Substitutes:
- Strong brewed coffee: For espresso, use ½ cup of strongly brewed coffee or cold brew concentrate.
- Culinary matcha: A more affordable choice, but slightly more bitter. Add extra sweetener if needed.
- Green tea: Lacks the body of matcha but still gives a gentle tea flavor.
- La La Cloud Foam
Original Ingredient: Heavy cream, vanilla, and sugar
Substitutes:
- Dairy-Free: Use coconut cream or barista oat milk creamer.
- Honey or agave syrup: For a natural sweetener.
- Skim milk: It won’t hold as stiff a foam, but still adds flavor.
- Milk
Original Ingredient: Whole milk
Substitutes:
- Oat milk: Naturally sweet and foamy.
- Almond milk: Lighter and nutty.
- Soy milk: Good protein content and froths decently.
- Sweetener
Original Ingredient: Sugar or syrup in the foam
Substitutes:
- Stevia or erythritol: For lower-calorie options.
- Maple syrup: Adds depth of flavor.
- Monk fruit sweetener: Plant-based, no-calorie option.
- Vanilla
Original Ingredient: Vanilla extract or paste
Substitutes:
- Almond extract: For a different twist. Use sparingly.
- Hazelnut syrup: Adds a nutty flavor while keeping sweetness.
- Real vanilla bean: Scrape the seeds in for that speckled look.
If you’re craving the café experience without leaving your house, this Copycat La La Latte might just become your go-to. The matcha is bright and calming. The espresso is creamy and bold. That foam? Always the star. Play with the ratios, try new milks, or swirl in seasonal syrups. Either way, you’re sipping something sweet, smooth, and kind to your schedule.
Ingredients
Instructions
Make the base. Brew espresso or whisk matcha with hot water until frothy. Let it cool slightly. Fill your glass. Add ice and pour in milk. Leave room at the top for the foam. Blend the cloud. In a cold jar or mixing bowl, whisk heavy cream, vanilla, and sweetener until it becomes thick but pourable. You can use a milk frother or hand whisk. Assemble. Pour espresso or matcha over the milk. Spoon the vanilla foam on top to finish.
