Strawberry Matcha Latte
Beverages
Tea
Ingredients:
- 150 g (1 cup) fresh or frozen strawberries
- 2–3 tbsp maple syrup (to taste)
- 2.2 g (½ tsp) vanilla extract
- 1 tsp ceremonial-grade matcha powder
- 60 ml (2 oz) hot water
- 5 ml (1 tsp) maple syrup
- 180 ml (¾ cup) unsweetened non-dairy milk
- ice
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Whisk the matcha vigorously with a small amount of liquid first before adding the rest — matcha clumps easily, and building a smooth paste first is what keeps the latte from turning gritty.
Instructions:
- Make the Strawberry Syrup: In a small saucepan, combine 150 g (1 cup) strawberries and 2–3 tbsp maple syrup. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries are soft and syrupy. Mash with a spoon. Stir in ½ tsp vanilla extract if using, then remove from heat. Let cool to room temperature.
- Prepare the Matcha: Sift 1 tsp ceremonial-grade matcha powder into a bowl. Add 60 ml (2 oz) hot water at 80°C (175°F) and whisk vigorously until smooth and frothy. Stir in 1 tsp maple syrup if desired.
- Assemble the Latte: Add 2–3 tbsp strawberry syrup to the bottom of a glass. Add ice. Slowly pour in 180 ml (¾ cup) non-dairy milk to create a middle layer. Gently top with the matcha mixture, pouring over the back of a spoon to keep the layers distinct.
Notes: Don’t use boiling water for the matcha — water above 80°C / 175°F makes it bitter. Let just-boiled water sit for 2–3 minutes before whisking. Strain the strawberry syrup for a clean, seed-free layer that looks beautiful against the green matcha.
Tips: Build the drink in layers for the most striking visual: milk first, then strawberry syrup, then matcha poured slowly over the back of a spoon.
Storage: The strawberry syrup keeps refrigerated for up to 1 week. Make a batch and add it to lattes, sparkling water, or yogurt bowls all week.
Swaps: Strawberry syrup can be swapped for raspberry or mango puree. Oat milk works best for creaminess but any non-dairy milk works well.
A few ingredients do most of the work in this recipe. The fresh or frozen strawberries adds bright sweetness and a pop of color. The vanilla extract rounds out the sweetness with warm, aromatic depth. The maple syrup brings natural sweetness with a hint of caramel depth. The –3 tbsp maple syrup brings natural sweetness with a hint of caramel depth.
Strawberry Matcha Latte
Ingredients:
- 150 g (1 cup) fresh or frozen strawberries
- 2–3 tbsp maple syrup (to taste)
- 2.2 g (½ tsp) vanilla extract
- 1 tsp ceremonial-grade matcha powder
- 60 ml (2 oz) hot water
- 5 ml (1 tsp) maple syrup
- 180 ml (¾ cup) unsweetened non-dairy milk
- ice
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The fresh or frozen strawberries adds bright sweetness and a pop of color. The vanilla extract rounds out the sweetness with warm, aromatic depth. The maple syrup brings natural sweetness with a hint of caramel depth. The –3 tbsp maple syrup brings natural sweetness with a hint of caramel depth.
Prep:
Whisk the matcha vigorously with a small amount of liquid first before adding the rest — matcha clumps easily, and building a smooth paste first is what keeps the latte from turning gritty.
Instructions:
- Make the Strawberry Syrup: In a small saucepan, combine 150 g (1 cup) strawberries and 2–3 tbsp maple syrup. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries are soft and syrupy. Mash with a spoon. Stir in ½ tsp vanilla extract if using, then remove from heat. Let cool to room temperature.
- Prepare the Matcha: Sift 1 tsp ceremonial-grade matcha powder into a bowl. Add 60 ml (2 oz) hot water at 80°C (175°F) and whisk vigorously until smooth and frothy. Stir in 1 tsp maple syrup if desired.
- Assemble the Latte: Add 2–3 tbsp strawberry syrup to the bottom of a glass. Add ice. Slowly pour in 180 ml (¾ cup) non-dairy milk to create a middle layer. Gently top with the matcha mixture, pouring over the back of a spoon to keep the layers distinct.
