Strawberry Matcha Latte

1. 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.
2. 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.
3. 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!

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.