Strawberry Matcha Latte
Beverages
Ingredients:
Strawberry Syrup
- 150 g (1 cup) fresh or frozen strawberries, hulled and sliced
- 2–3 tbsp maple syrup (to taste)
- ½ tsp vanilla extract (optional)
Matcha Layer
- 1 tsp ceremonial-grade matcha powder
- 60 ml (2 oz) hot water (about 80°C / 175°F)
- 1 tsp maple syrup (optional)
Milk
- 180 ml (¾ cup) unsweetened non-dairy milk (oat, almond, soy)
- ice
Equipments:
- Small saucepan (for strawberry syrup)
- Matcha whisk (chasen) or handheld frother
- Small bowl or matcha cup
- Fine mesh sieve
- Tall glass
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nutrition:
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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.
Strawberry Matcha Latte
Ingredients:
Strawberry Syrup
- 150 g (1 cup) fresh or frozen strawberries, hulled and sliced
- 2–3 tbsp maple syrup (to taste)
- ½ tsp vanilla extract (optional)
Matcha Layer
- 1 tsp ceremonial-grade matcha powder
- 60 ml (2 oz) hot water (about 80°C / 175°F)
- 1 tsp maple syrup (optional)
Milk
- 180 ml (¾ cup) unsweetened non-dairy milk (oat, almond, soy)
- ice
Features:
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.
