Description
Iced Strawberry Matcha Latte is the ultimate treat for a little pick-me-up! This layered drink combines earthy matcha and the sweet taste of strawberries, creating a creamy and refreshing latte. It’s surprisingly simple to make at home with a quick strawberry puree, keeping the fresh strawberry taste without being too sweet. This technique elevates the Strawberry Matcha Latte to a whole new level of deliciousness.
Ingredients
- Fresh Strawberries: 1 cup, hulled (ripe, plump)
- Granulated Sugar: 1 tablespoon (adjust to taste)
- Matcha Powder: 2 teaspoons (high-quality culinary-grade)
- Hot Water: 1/4 cup (not boiling, around 175°F)
- Milk: 1 cup (dairy or non-dairy)
- Ice: As needed
Instructions
- Make Strawberry Puree: Combine strawberries and sugar in a blender. Blend until smooth, about 30 seconds.
- Prepare Matcha: Whisk matcha powder with hot water until smooth and frothy, about 1 minute. Ensure no clumps remain.
- Assemble the Latte: Fill a glass with ice.
- Add Strawberry Puree: Pour the strawberry puree into the glass.
- Pour in Milk: Gently pour milk over the strawberry puree.
- Add Matcha: Slowly pour the prepared matcha over the milk, allowing it to layer on top.
- Stir (Optional): If desired, stir gently to combine the layers.
- Serve Immediately: Enjoy your Iced Strawberry Matcha Latte right away!
Notes
- Substitutions: Use honey, maple syrup, or agave nectar instead of granulated sugar. Almond milk, soy milk, or oat milk are great dairy-free options.
- Make-Ahead: The strawberry puree can be made up to 3 days in advance and stored in the refrigerator.
- Storage: This latte is best enjoyed fresh. However, leftovers can be stored in the refrigerator for up to 24 hours, though the layers may mix.
- Reheating: Not recommended as the ice will melt and dilute the flavors.
- Serving Suggestions: Garnish with fresh strawberries or a dusting of matcha powder. If you love Baked Chicken Drumsticks, try pairing it with that for brunch.
Nutrition
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