Strawberry Matcha Latte

A gentle ritual. Sweetness of the earth meets the clarity of the leaves.

Ingredients (1 serving)

Strawberry base

• 4 to 5 fresh strawberries (or thawed frozen)

• 1 tbsp maple syrup (or honey/agave)

• 1 tsp lemon juice (optional)

Matcha layer

• 1 heaping tsp Sokai matcha (ceremonial or latte grade)

• 60 ml hot water (75–80°C / 170–175°F)

• 1 tsp simple syrup (optional)

Milk

• 200 ml barista-style plant-based milk (oat, almond, or coconut)

• Ice cubes (3 to 5)

Instructions

1. Blend the strawberries with the maple syrup and lemon juice until smooth. Pour into the bottom of a glass.

2. Sift the matcha into a bowl. Add hot water and whisk until smooth and frothy.

3. In the glass, add ice cubes over the strawberry base. Gently pour in the cold milk. Then slowly layer the matcha on top to create contrast.

Notes

• For a layered effect, pour the matcha slowly over the back of a spoon.

• Garnish with a strawberry slice if desired.

• To serve warm, skip the ice and heat the milk.