Ingredients
Strawberry Syrup
2 cups fresh strawberries, chopped (about 6–7 strawberries)
1 cup cane sugar* (or maple syrup as a substitute)
1 cup water
1 tsp vanilla extract (optional)
Strawberry Oat Matcha Latte
Handful of ice cubes
1–2 fresh strawberries, diced (optional)
2–3 tbsp strawberry syrup
½ cup oat milk (or any milk of choice)
1 tsp matcha powder**
⅓ cup hot water
1 strawberry for garnish (optional)
Instructions
Strawberry Syrup
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Combine chopped strawberries, cane sugar, and water in a small saucepan. Bring to a boil, stirring frequently.
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Reduce heat and simmer for 15 minutes to extract strawberry flavor.
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Remove from heat and cool for 10–15 minutes.
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Strain syrup through a fine mesh sieve into a measuring cup. Stir in vanilla extract if using.
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Store syrup in an airtight jar in the fridge for up to 2 weeks.
Strawberry Oat Matcha Latte
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Fill a tall glass with ice and diced strawberries.
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Pour 2–3 tbsp of strawberry syrup over the ice.
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Froth oat milk if desired and pour over the syrup.
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Sift matcha powder into a bowl and pour hot water over it. Whisk until smooth.
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Slowly pour the matcha over the milk.
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Garnish with a strawberry and serve immediately.
Notes
- Sugar: Cane sugar is recommended for a clean flavor, but maple syrup or agave can be used. If using agave, reduce to ¾ cup since it is sweeter. Avoid dark brown sugar as it may overpower the strawberry flavor.
- Matcha: Use 100% pure matcha powder. One teaspoon is enough for a grande-sized drink. Starbucks matcha mixes contain sugar, so their drinks are sweeter.
- Syrup Yield: The syrup makes enough for 8–12 servings depending on how much syrup is used per drink.