Strawberry Matcha Lattes

Crafting drinks is NOT my forte. I’m not even going to lie. Some people make gorgeous and unique drinks. I usually drool over my friend Marjorie’s drinks on Instagram. (FOLLOW HER! Homegirl is so adorable and so sweet!) Otherwise, I’ll pay half of my month’s rent for something pretty elsewhere, beit a gorgeously adorned drink from a hip cocktail bar that has Cuban cigar smoke erupting from it, or a CDB & collegen-infused turmeric latte with an activated charcoal palm tree stenciled on top.

Yet, I try. And practice makes perfect, I suppose.

I may not have the steady hand and skills of those that make gorgeous layered drinks at some of NYC’s top matcha spots, but nuts to a perfectly layered appearance. We’re all imperfect in some way, aren’t we? (Too philosophical? Ha!) What matters is that the taste of this drink is absolute perfection! Like…DAMN. The earthy matcha melds with the sun-dappled strawberries to make a drink that is refreshing and fulfilling.

While I try to go the dairy-free route as much as possible, I’ll just say this: This latte tastes the best with whole milk! (Insert an exponential amount of Drool emojis here.🤤)

Also, shout out to Tossware! I’ve been using their high quality BPA-free PET / rPET polymer tumblers for quite some time. (You’ve seen them in a previous recipe, Sparkling Apple Ginger Mocktails!) Believe me, they’ve come in handy when I’ve had quality over. They are easy to recycle, and I’ve even kept some and use them as regular glassware! Thank you – again! – for providing me this wonderful product for testing purposes. ✌️

Strawberry Matcha Lattes
(Adapted from the Cin, Cin, Let’s Eat! recipe for Strawberry Matcha Lattes)
(Makes 2 12-ounce cup servings)

Ingredients:

– 2 cups strawberries, hulled and quartered
– 3 tablespoons water (for strawberry sauce)
– 1/2 cup boiling water (for matcha)
– 2 tsp matcha powder
– 1 cup milk of choice (Please see Before We Get Started…)
– Ice (optional)

Before We Get Started:

– I tested this recipe in two 12-ounce short glasses. I found that roughly 3 tablespoons of the strawberry sauce, 1/2 cup of milk, and 1/4 cup matcha tea filled up one 12-ounce glass. Depending on the type of glassware you are drinking this latte from, feel free to adjust these measurements as you see fit, e.g. adding more milk. I did test one of these cups with some ice…but I only had two ice cubes, so I had little to work with. Ha! Directions on adding optional ice cubes are in Step #3.

– Feel free to add sweetener of choice to this drink, but I prefer to keep it free of added sugars, as the strawberries are sweet enough. If trying to keep this as low-sugar as possible, opt for unsweetened non-dairy milks.

– If you want to make the strawberry sauce en masse for future use, double (or triple! Quadruple!) this recipe and store in an airtight container – in your fridge – for up to one week.

Directions:

1.) In a medium saucepan, combine strawberries and 3 tablespoons of water over medium-high heat. Allow strawberries to cook and break down for 5 minutes. Remove from heat, allow to cool for 10 minutes, then add to food processor or blender. Puree until smooth. Allow mixture to cool to room temperature, or place in fridge to cool.

2.) When ready to assemble latte, bring 1/2 cup water to a boil in a small sauce pan. Add matcha powder and whisk with bamboo matcha whisk – or a regular whisk – until dissolved.

3.) To assemble drink, add 3 tablespoons of the strawberry sauce to the bottom of the glass. If adding ice cubes, add to glass. Slowly pour milk over the strawberry sauce. Slowly top milk with matcha. Slowly consume! 😆

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