Iced Strawberry Matcha Latte
Inspired by techniques from NYT Cooking.
A summery take on the latte: mashed sweet strawberries at the bottom, cold milk in the middle and a vivid float of whisked matcha on top, which you stir together as you drink.
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Method
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Equipment
- bowl and fork or potato masher
- small sieve
- small bowl and matcha whisk or mini milk frother
- 2 tall glasses (about 400 ml)
- wide straws
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 179 kcal |
| Protein | 7.7 g |
| Carbohydrate | 22.3 g |
| of which sugars | 19.2 g |
| of which free sugars | 4 g |
| Fat | 7.1 g |
| of which saturates | 3.9 g |
| Fibre | 2.8 g |
| Salt | 0.22 g |
Protein per 100 kcal
4.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Strawberry base
- 200 g ripe strawberries, hulled and finely chopped
- 8 g caster sugar, or to taste about 2 tsp
Matcha
- 2 tsp matcha powder
- 80 ml water at about 75 °C
To serve
- 400 ml cold whole milk (or oat milk)
- 200 g ice
- 1
Strawberries. Crush the chopped strawberries with the sugar using a fork or masher until pulpy and juicy, then leave them for 5 minutes so the sugar melts into the juice. Prefer it smooth? Pulse them in a blender instead.
- 2
Matcha. Sift the matcha into a small bowl, since it clumps easily. Add a splash of the warm water and rub it into a smooth paste, then add the rest and whisk briskly in a zigzag for about 30 seconds, until frothy with no lumps.
- 3
Build. Divide the strawberries between two tall glasses and fill them halfway with ice. Pour the milk in slowly over the ice so it sits above the red fruit.
- 4
Float. Pour the matcha gently over the back of a spoon so it spreads over the milk in a green layer. Serve with a wide straw and stir before sipping.
Storage
Best drunk straight away. The mashed strawberries keep for 1 day in the fridge, covered. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
