This drink combines fresh strawberries with matcha and almond milk for a refreshing summer drink that looks as good as it tastes. For best results, use a good quality matcha powder, one that is grown in Japan and that has a vibrant green color.
Iced strawberry matcha latte has 3 layers: the strawberry layer on the bottom, the almond or plant-based milk in the middle, and the matcha layer on top. This strawberry matcha recipe is refreshing and not too sweet, the perfect drink for summer, and a great way to use up any fresh strawberries you may have. You can also use frozen strawberries and make a strawberry puree, with maple syrup or monk fruit sweetener.
Iced Strawberry Matcha Latte
Makes 1 glass
5-7 fresh strawberries, hulled and cut in quarters
1 teaspoon maple syrup or monk fruit sweetener
1/2-3/4 teaspoon matcha powder
1/4 cup cold water
ice cubes
1/2-3/4 cup almond milk or plant based milk
Place strawberries in the bottom of a clear glass with the maple syrup or monk fruit sugar, if using a muddler or wooden spoon, press down on the strawberries and twist gently. Strawberries can also be placed in a food processor and pulsed a few times then added to the bottom of a glass.
In a small bowl sift the matcha powder to remove any lumps. Add cold water and use a matcha whisk until matcha is frothy. With the strawberries at the bottom of the glass, fill halfway with ice. Slowly pour almond milk over ice till about 2/3 full. Gently pour matcha mixture over the almond milk. Add a straw, and additional sweetener if needed to taste.
Note
For strawberry puree, place 1 cup of frozen strawberries, with 1/4 cup water, and 2 tablespoons sweetener into a pot, and slow cook on medium-low heat for about 20 minutes, macerating strawberries while stirring. Cool, then puree in a blender. You can prepare it in advance and keep it in the fridge for 2 to 3 days.
