Strawberry Matcha Latte
Beverages
What You’ll Need:
Strawberry Syrup
🍓 1 cup fresh or frozen strawberries, hulled and sliced
🍁 2–3 tbsp maple syrup (to taste)
🌼 1/2 tsp vanilla extract (optional)
Matcha Layer
🍵 1 teaspoon ceremonial-grade matcha powder
💦 2 oz hot water (about 175°F / 80°C)
🍁 1 tsp maple syrup (optional)
Milk
🥛 3/4 cup unsweetened non-dairy milk (oat, almond, soy)
🧊 Ice
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Make the Strawberry Syrup: In a small saucepan, combine strawberries and maple syrup. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries are soft and syrupy. Mash with a spoon or potato masher. Stir in vanilla extract (if using), then remove from heat. Optional: Strain for a smoother syrup or leave it chunky. Let cool to room temperature.
- Prepare the Matcha: Sift matcha powder into a bowl to avoid clumps. Add hot water and whisk vigorously using a bamboo whisk or milk frother until smooth and frothy. Stir in maple syrup if desired.
- Assemble the Latte: Add 2–3 tablespoons of strawberry syrup to the bottom of a glass. Add ice (if serving cold). Slowly pour in the 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. Serve layered or stir gently before drinking.
Tip: Make a larger batch of strawberry syrup and store it in an airtight container in the fridge for up to 5 days. It’s great in other drinks, oatmeal, or over toast!
Substituttions
Strawberry Matcha Latte
Ingredients:
Strawberry Syrup
🍓 1 cup fresh or frozen strawberries, hulled and sliced
🍁 2–3 tbsp maple syrup (to taste)
🌼 1/2 tsp vanilla extract (optional)
Matcha Layer
🍵 1 teaspoon ceremonial-grade matcha powder
💦 2 oz hot water (about 175°F / 80°C)
🍁 1 tsp maple syrup (optional)
Milk
🥛 3/4 cup unsweetened non-dairy milk (oat, almond, soy)
🧊 Ice
Features:
Instructions:
- Make the Strawberry Syrup: In a small saucepan, combine strawberries and maple syrup. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries are soft and syrupy. Mash with a spoon or potato masher. Stir in vanilla extract (if using), then remove from heat. Optional: Strain for a smoother syrup or leave it chunky. Let cool to room temperature.
- Prepare the Matcha: Sift matcha powder into a bowl to avoid clumps. Add hot water and whisk vigorously using a bamboo whisk or milk frother until smooth and frothy. Stir in maple syrup if desired.
- Assemble the Latte: Add 2–3 tablespoons of strawberry syrup to the bottom of a glass. Add ice (if serving cold). Slowly pour in the 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. Serve layered or stir gently before drinking.
Tip: Make a larger batch of strawberry syrup and store it in an airtight container in the fridge for up to 5 days. It’s great in other drinks, oatmeal, or over toast!
