Warm Strawberry Matcha Latte (Printable)

A comforting blend of strawberry purée and frothy matcha with creamy milk to warm you up.

# What You'll Need:

→ Strawberry Purée

01 - 1 cup fresh or frozen strawberries, hulled and sliced
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon water

→ Matcha Latte

04 - 2 teaspoons matcha green tea powder
05 - 2 tablespoons hot water at 175°F
06 - 2 cups milk, dairy or plant-based such as oat or almond
07 - 1 to 2 tablespoons honey or maple syrup, optional to taste

# Method:

01 - In a small saucepan, combine strawberries, sugar, and water. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until strawberries soften and become syrupy. Mash lightly with a fork or blend until smooth. Set aside.
02 - In a small bowl, whisk matcha powder with hot water using a bamboo whisk or regular whisk until smooth and frothy.
03 - Heat the milk in a saucepan or microwave until steaming but not boiling. Froth using a milk frother, handheld whisk, or by shaking vigorously in a sealed jar.
04 - Divide the strawberry purée evenly between two mugs.
05 - Pour the hot, frothed milk over the strawberry purée in each mug.
06 - Gently pour the whisked matcha over the milk to create a layered visual effect.
07 - Sweeten with honey or maple syrup if desired. Stir gently before drinking.

# Expert Advice:

01 -
  • It feels fancy enough to impress but takes barely longer than boiling water, which means you can make it on a weeknight without guilt.
  • The strawberry layer creates natural sweetness so you don't need much added sugar, and the matcha keeps everything grounded and earthy instead of cloying.
  • It's a conversation starter—people always pause when they see that pink-and-green gradient and ask how you made it look so intentional.
02 -
  • The temperature of your water matters more than you'd think—I once used boiling water on matcha and the bitterness was so sharp it overshadowed everything else, teaching me that patience with that one-minute cool-down is worth it.
  • Layering depends on gentle pouring and timing; if the milk is too hot or if you pour the matcha too quickly, everything will blend together, which isn't wrong but loses that visual drama that makes the drink feel special.
03 -
  • Matcha powder can clump if it's old or exposed to humidity, so store it in an airtight container in a cool, dark place, and consider sifting it before whisking if you notice any lumps.
  • If you don't have a milk frother, warming the milk in a jar, securing the lid, and shaking it vigorously for about 30 seconds creates surprisingly good foam and becomes a little arm workout to boot.
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