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Ingredients

• 6 g Ceremonial Grade Matcha Powder (sifted through fine sieve before use)
• 120 g Water (heated to 170°F for whisking; additional water used in drinks as noted)
• 200 g Fresh Strawberries (hulled and cut into chunks)
• 200 g Cane Sugar (granulated, used for strawberry syrup)
• 10 g Lemon Juice (freshly squeezed)
• 10 g Freeze‑Dried Strawberries (adds vivid color without extra liquid)
• 100 g Water (for syrup) (helps blend the strawberry puree)
• as needed Ice Cubes (large cubes preferred for layered drinks)
• 120 ml Oat Milk (unsweetened, works well with matcha)
• 1 pinch Lemon Zest (adds bright aroma; avoid pith)
• 200 ml Yuzu Soda (store‑bought sparkling water flavored with yuzu; can substitute sparkling water + yuzu juice)
• 15 ml Orange Blossom Water (adds floral note; use to taste)
• 60 ml Heavy Cream (cold, for foam)
• 30 ml Coconut Cream (full‑fat, adds tropical flavor)
• 22 ml Cinnamon‑Infused Simple Syrup (made with equal parts sugar and water simmered with cinnamon sticks; can substitute 1 tsp ground cinnamon mixed into hot water)
• 1 pinch Ground Cinnamon (for garnish on hot drink)

Instructions

1. Sift and Whisk Matcha Base

   Place 2 g of ceremonial matcha into the fine sieve, tap to sift into the matcha bowl, then add 40 g of water heated to 170°F. Whisk briskly in a W‑shaped motion for 20‑30 seconds until a fine froth forms.

   Time: PT2M

   Temperature: 170°F

2. Prepare Strawberry Syrup

   Combine 200 g fresh strawberries, 200 g cane sugar, 10 g lemon juice, 10 g freeze‑dried strawberries, and 100 g water in the blender. Blend for about 1 minute until smooth. First strain through a regular sieve, then pass the liquid through cheesecloth to remove all pulp and seeds, yielding a thick, smooth syrup.

   Time: PT5M

3. Assemble Strawberry Matcha Latte (Cold)

   Fill a glass with large ice cubes, pour 120 ml oat milk, add 30 g of the strawberry syrup, then gently layer the prepared matcha base on top. Finish with a pinch of lemon zest.

   Time: PT2M

4. Assemble Yuzu Matcha Sparkler (Cold)

   Fill a tall glass most of the way with Yuzu soda, add 15 ml orange blossom water, and a handful of large ice cubes. Top with the matcha base and give a quick stir.

   Time: PT2M

5. Make Cinnamon‑Coconut Foam

   In a shaker, combine 60 ml heavy cream, 30 ml coconut cream, and 22 ml cinnamon‑infused simple syrup. Shake vigorously for about 30 seconds until the mixture increases in volume by roughly one‑third and becomes airy but not stiff.

   Time: PT2M

6. Assemble Creamy Cinnamon Hot Matcha

   In a mug, combine the matcha base with an additional 60 g of 170°F water (total ~100 g water). Stir gently, then carefully spoon the cinnamon‑coconut foam over the surface using the back of a spoon to keep layers distinct. Sprinkle a pinch of ground cinnamon on top for garnish.

   Time: PT2M

   Temperature: 170°F

7. Clean Up

   Rinse and wash all bowls, whisk, sieve, blender jar, cheesecloth, and measuring tools. Dry and store equipment in a dry place.

   Time: PT10M

Nutrition Facts

Calories

210

Protein

3 g

Carbohydrates

30 g

Fat

9 g

Fiber

2 g