Ingredients
For the Strawberry Syrup and Foam:
5 fresh strawberries, chopped
3 tablespoons granulated sugar
3 tablespoons water
3 tablespoons heavy cream
For the Matcha Iced Latte:
2 teaspoons matcha powder
2 teaspoons hot water
1 tablespoon honey (or to taste)
1 cup milk of choice (oat, whole, or almond milk)
Instructions
1. Make the Strawberry Syrup:
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In a small saucepan, combine chopped strawberries, sugar, and water.
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Cook over medium heat until strawberries are soft and syrupy.
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Strain through a sieve into a bowl to remove solids and let the syrup cool.
2. Prepare the Strawberry Foam:
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Combine cooled strawberry syrup with heavy cream in a bowl.
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Whip until soft peaks form, creating a light, airy foam.
3. Whisk the Matcha:
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In a separate bowl, add matcha powder and hot water.
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Whisk until smooth and fully dissolved.
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Stir in honey to taste.
4. Assemble the Latte:
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Fill a glass with ice and pour in your milk of choice.
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Add the whisked matcha.
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Gently top with strawberry foam.
Notes
- Alternative fruits: Try raspberries, blueberries, or peaches for variation. Adjust sweetness if using tarter fruits.
- Matcha quality: Use ceremonial-grade matcha for beverages; culinary-grade is better for baking.
- Whipping cream: Aim for soft peaks for a light, pourable foam. Over-whipping will make it stiff.
- Prep Time: 5 min
- Cook Time: 3 min