Description
A refreshing iced strawberry matcha latte topped with creamy strawberry cold foam, perfect for a warm day.
Ingredients
Scale
- 1 lb (454 g) strawberries, stems removed and quartered
- 1 cup (240 ml) filtered water
- ⅔ cup (134 g) granulated sugar
- 3 tablespoons (45 ml) heavy whipping cream
- 2 tablespoons (30 ml) half & half (or sweet cream coffee creamer)
- 1 teaspoon (5 ml) pure maple syrup
- ½ tablespoon reserved strawberries
- 1 teaspoon (2 g) ceremonial grade matcha powder
- 2 tablespoons (30 ml) hot water, 80º Celsius
- Ice (clear, clean)
- 1 tablespoon (15 ml) strawberry syrup (to taste)
- 1 cup (240 ml) non-dairy milk (almond, soy, or oat milk), unsweetened
Instructions
- Step 1: In a medium saucepan over medium heat, combine quartered strawberries, filtered water, and granulated sugar. Simmer for about 1 minute until bubbly to release strawberry flavor.
- Step 2: Continue cooking the strawberry mixture on medium heat for approximately 30 minutes, stirring occasionally to prevent burning. This slow cooking process thickens the syrup and enhances the strawberry taste. If syrup is not thickening, continue cooking for an additional 10 minutes, stirring regularly.
- Step 3: In a bowl, whisk together heavy whipping cream, half & half, pure maple syrup, and ½ tablespoon reserved strawberries until light and fluffy. Use a hand frother to achieve an airy, creamy texture ideal for topping your drink. If the foam is not fluffy enough, whisk an extra minute.
- Step 4: Sift 1 teaspoon matcha powder through a fine mesh sieve to remove clumps (optional). In a small bowl, whisk matcha with 2 tablespoons hot water (80º Celsius) using a bamboo whisk or regular whisk until fully dissolved and smooth. Adjust matcha amount starting with ¾ teaspoon if a less bitter flavor is desired.
- Step 5: In a serving glass, add 1 tablespoon strawberry syrup and fill with clear ice. Slowly pour the prepared matcha mixture over the ice and syrup. Pour gently, preferably over a spoon, to help create layered visual separation with syrup settling at the bottom.
- Step 6: Spoon the strawberry cold foam carefully over the layered iced matcha latte to form a creamy, airy topping that sits nicely on the drink surface.
Notes
- Refrigeration: Store any leftover iced strawberry matcha latte in an airtight container in the refrigerator for up to 2 days. Shake well before serving to recombine any separation.
- Freezing: Pour the latte into a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator and stir thoroughly before drinking.
- Syrup Storage: Keep leftover strawberry syrup in an airtight container at room temperature for up to 1 day or refrigerate for up to one week for best freshness.
- Use fresh, ripe strawberries that are bright red and firm without soft spots or mold for optimal sweetness and flavor in the syrup and foam.
- Choose ceremonial grade matcha for best flavor and health benefits; culinary grade can be used if on a budget. Sifting the matcha prevents clumps that cause bitterness or graininess.
- Clear, clean ice improves drink appearance and taste — freeze filtered water for best results.
- Whisk cold foam ingredients with a hand frother for the lightest texture; whisk longer if foam is too dense.
- Adjust matcha powder quantity starting with ¾ teaspoon for milder bitterness and increase to full teaspoon to suit taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified