The ultimate summer drink for matcha lovers!

Cold brewed matcha lattes are my go-to pick-me-up any time of year. Now that summer is here in full force, I’ve been pairing my matcha lattes with different summer fruits such as mango, and strawberries.

Matcha strawberry latte is a popular drink among many bubble tea shops as the colorful layers are just so instagrammable (*eye roll*). I tried it once in NYC many moons ago but was not impressed. The strawberry puree was cloyingly sweet and I could barely taste the matcha. Sadly, I had to throw it away.

With this homemade version, you can adjust the sugar levels to your liking as well as add more or less of each component. No wasted ingredients here, just a refreshing semi-healthy summer treat!

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Iced Matcha Strawberry Latte

My favorite matcha at the moment is by Jade Leaf Matcha - they have various grades and price points you can choose from. I recommend using the barista grade matcha as there is a more pronounced flavor which works better for mixing lattes and such. Save the premium ceremonial grade for sipping on its own!

Makes 1 glass

Ingredients:

1 1/2 teaspoons matcha

1/2 cup (4oz.) filtered water

1/4 cup strawberry puree (recipe below)
1 or 2 strawberries, chopped (optional)
3/4 cup milk (whole/oat/almond, etc)
Ice cubes - enough to fill to the top of your glass

Directions:

In a small bowl or glass, pour in 2 oz. of water. Sift matcha into the water and whisk using a matcha chasen or electric frother until foamy, and there are no clumps left. Stir in remaining water. Set aside.

In a large glass, add the chopped strawberries and puree. Fill the glass with enough ice to fill the glass to the top. Slowly, pour the milk into the glass. Then carefully, add the matcha, making sure to hit the ice while pouring to help create the layered effect.

Strawberry Puree
Blend together:
1 cup strawberries (thawed, if frozen)
1/4 cup sugar (for less sweetness, start with 2 tablespoons and adjust from there)
1/2 cup water

Adapted from The Boba Book