Strawberry Matcha

This Strawberry Matcha drink is the perfect balance of sweet and earthy flavors. It's cold and refreshing with a unique umami flavor that you're going to love.

Course beverage

Cuisine Asian

Diet Gluten Free

Prep Time 6

Total Time 6

Servings

Calories 230kcal

Author Dina

Equipment

1 bamboo whisk
1 mesh strainer

Ingredients

3 Tbsp strawberry puree (strawberries, sugar, water)
6-8 oz whole milk
2 tsp matcha powder
2 tsp granulated sugar
2 Tbsp warm water 165-170°F

US Customary - Metric

Instructions

In a small bowl, sift the matcha powder with a small mesh strainer to remove any clumps. Then add 2 tsp granulated sugar.
Pour the warm water (165–170°F) over the matcha and sugar and whisk using a bamboo whisk until smooth and frothy. Note: Make sure to soak your bamboo whisk in warm water for about five minutes before using. This will help soften the bristles and prevent them from breaking.
Set aside and work on the rest of the drink.
Add the strawberry puree to the bottom of a glass. Note: the recipe calls for 3 Tbsp of strawberry. But you can add as much as you want.
Fill the glass with ice, then pour in the milk.
Give the matcha a another quick whisk and slowly pour it over the milk for a layered effect. Stir before drinking and enjoy.

Notes

Do not use boiling water to dissolve the matcha. This can burn the delicate matcha and make it bitter, grassy, dull in color.
I prefer using homemade strawberry puree instead of muddled strawberries because it creates a smoother drink with stronger strawberry flavor and no chunks getting stuck in the straw.
Adding granulated sugar to the matcha mixture is optional. I just like to sweeten the Matcha so the sweetness of the drink isn’t only dependent on the purée.
If you want to create a clean "aesthetic" layered look, don’t add any sugar to the Matcha. Even the tiniest amount of sugar weighs the matcha down; it will fall through the milk faster and blend layers almost instantly.

Nutrition