Ingredients
Equipment
Method
Matcha Preparation
- In a small bowl, delicately sift in your matcha powder to prevent clumps.
- Pour in 2 oz of hot water (ideally around 175°F/80°C).
- Vigorously whisk with a bamboo whisk or milk frother until the matcha is fully dissolved, creating a smooth, frothy, and emerald green consistency.
- While still warm, stir in your liquid sweetener until fully integrated.
Assembling the Base
- Grab a clear glass and fill it about ¾ full with cubed ice.
- Gently pour in your 5 oz of milk, followed by your freshly whisked matcha.
- Give it a gentle stir to combine the milk and matcha thoroughly.
Crafting the Strawberry Cold Foam
- In a small bullet blender, combine the 2-3 medium strawberries, 2 oz heavy cream, 1 oz milk, and 1 teaspoon sweetener.
- Blend for just 5-10 seconds until you achieve a smooth, velvety consistency resembling thick, melted ice cream-like cold foam, not stiff whipped cream.
Layering and Finishing
- Slowly pour the luxurious, vanilla-scented strawberry cold foam on top of your matcha latte.
- For distinct layers, pour it very gently over the back of a spoon.
- Once poured, you can give it a gentle swirl with a spoon to blend the layers into a beautiful gradient.
Nutrition
Notes
This Strawberry Matcha Latte is best enjoyed immediately to preserve its distinct layers and fresh flavors. The strawberry sweet cream can be stored in an airtight container in the refrigerator for up to 2-3 days, and the whisked matcha base for about a day. Give components a gentle whisk before use if separated. Nutrition information is estimated based on common ingredients and serving sizes and may vary.