Matcha latte with sweet and jammy strawberry purée. A sweet and refreshing drink perfect for warm weather.
Strawberry Matcha Latte
Matcha latte with sweet and jammy strawberry purée. A sweet and refreshing drink perfect for warm weather.
Print
Pin
Rate
Equipment
- Drinking glass
- Matcha bowl
- Matcha whisk or electric frother
- digital scale or 1 teaspoon measure
- Small fine mesh sieve
Ingredients
Strawberry Matcha Latte
- 1 teaspoon (about 2-3 grams) ceremonial grade matcha powder
- 2-3 tablespoons hot water ideally ~ 160°F
- 2-3 tablespoons strawberry purée recipe follows
- ice to preference
- 4-6 ounces milk of choice I like soy or oat milk
Strawberry Purée
- 16 ounces frozen strawberries
- 1/2 cup granulated sugar reduce to 1/4 cup for a less sweet matcha
- 1 teaspoon vanilla bean paste or vanilla extract
- pinch salt
Instructions
Make the Strawberry Purée
- Place the frozen strawberries into a container with a lid. Add granulated sugar and toss to coat. Cover and allow to thaw and macerate either A) overnight in the fridge, or B) on the counter for 2-3 hours. This will give the sugar time to dissolve and draw the juices out of the strawberries without cooking, so the purée has a super fresh flavor.
- Use an immersion blender to purée the mixture to a jammy consistency. Make sure there are no large chunks, especially if you plan to drink your matcha latte through a straw.
- Stir in the vanilla and a pinch of salt. This mixture will stay good sealed in the fridge for about a week. You can also freeze and defrost it as needed if you won't go through it that quickly.
Strawberry Matcha Latte
- Measure out 1 teaspoon (or about 2-3 grams) ceremonial grade matcha. Sift through a fine mesh sieve into a matcha bowl (chawan) or other bowl. Pour over about 2-3 tablespoons (20-30 mL) hot water. Even if you're planning to enjoy it iced, you'll extract the most flavor from the matcha if the water is around 160°F.
- If you have a matcha whisk (chasen), whisk vigorously in W shapes for about 15-30 seconds to break up any clumps of matcha and to create a fine foam. Alternatively, you can use an electric frother.
- Take a glass and spoon 2-3 tablespoons of the strawberry purée into the bottom. Add in ice and then pour in your milk — about 4-6 ounces depending on how strong you prefer the matcha flavor. Pour the frothed matcha over top, and enjoy. I think this is best sipped through a straw so you can slurp up some of the strawberry purée from the bottom!
Notes
- Can I use fresh strawberries (instead of frozen)? I prefer frozen strawberries because freezing/defrosting will break down their cell walls in advance. They will macerate faster, releasing more liquid. Frozen fruit also tends to be very consistent in terms of its ripeness. But if you want to use fresh strawberries, you definitely can! Just wash, trim, and quarter them. Macerate until they are very soft, then blend and season as directed.
- Favorite ceremonial matcha options: Ippodo is one of the most popular names in matcha and one of my personal favorites! Their Sayaka matcha is a great place to start, but they have many different varieties depending on the flavor profile you’re craving. The ceremonial blend from Rocky’s Matcha is another great option.
- Affordable matcha option: My favorite (semi) affordable matcha for everyday is the one from MatchaBar! It has a nice sweet, well-rounded flavor profile that I think anyone could enjoy. I also used to love Jade Leaf when I was first getting into matcha, but the flavor is slightly more bitter than the MatchaBar in my opinion.
- Cheap matcha: Be wary of matcha powders that are super cheap. They tend to have a grassy, bitter, and sometimes fishy flavor, and will probably have a less appealing color. Usually store-brand matchas fall under this category unfortunately.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.
Love the strawberry flavor with the matcha!
Super easy to make, tasty and uses ingredients I already had, thank you!