If You Don’t Like Matcha, Watch This Video
If You Don’t Like Matcha, Watch This Video is a medium Japanese recipe that serves 3. 210 calories per serving. Recipe by Morgan Eckroth on YouTube.
Prep: 13 min | Cook: 5 min | Total: 28 min
Cost: $48.36 total, $16.12 per serving
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Can be made vegan by using plant‑based milk and coconut cream only
Allergens: Dairy (heavy cream), Coconut, Potential gluten in oat milk
Ingredient Substitutions
- Instead of Ceremonial Grade Matcha Powder: Culinary grade matcha (darker, less sweet)
- Instead of Fresh Strawberries: Frozen strawberries (thawed)
- Instead of Cane Sugar: Granulated white sugar, Organic cane sugar
- Instead of Lemon Juice: Lime juice
- Instead of Freeze‑Dried Strawberries: Dehydrated strawberry powder
- Instead of Oat Milk: Almond milk, Soy milk, Whole milk
- Instead of Yuzu Soda: Sparkling water + yuzu juice
- Instead of Orange Blossom Water: Rose water (different floral profile)
- Instead of Heavy Cream: Half‑and‑half
- Instead of Coconut Cream: Coconut milk (thicker)
- Instead of Cinnamon‑Infused Simple Syrup: Ground cinnamon dissolved in hot water
Equipment Needed
- Matcha Bowl
- Bamboo Matcha Whisk (Chasen)
- Fine Mesh Sieve
- Blender
- Cheesecloth
- Digital Kitchen Scale
- Hand Frother or Shaker
- Measuring Cup
- Spatula
- Glass or Ceramic Cup
Critical Steps — Do Not Skip
- Sifting matcha to avoid clumps before whisking.
- Whisking matcha with the correct water temperature (170°F) for proper froth.
- Double‑straining the strawberry syrup for a silky texture.
- Frothing the cream mixture only until airy, not whipped.
Chef Tips from the Video
- Soak the bamboo whisk in warm water for 2 minutes before the first use each day to keep the tines supple.
- Use large ice cubes to chill drinks without diluting them quickly.
- A pinch of lemon zest on the strawberry latte adds a bright aromatic contrast to the earthy matcha.
Troubleshooting
Matcha remains clumpy after whisking.
Ensure the matcha is sifted through a fine sieve before adding water, and whisk with a light hand using a W‑motion. If clumps persist, add a few extra grams of water and whisk again.
Strawberry syrup is too thick.
Stir in a small amount of additional water (5‑10 ml) until the desired pourable consistency is reached.
Foam turns into butter.
Stop whisking/frothing as soon as the mixture increases in volume by about one‑third; over‑whipping solidifies the cream.
Storage
Refrigerator: Matcha powder in airtight container; strawberry syrup up to 5 days; foam mixture up to 24 hours (re‑whisk before use).
Freezer: Not recommended for prepared drinks; matcha powder can be frozen for long‑term storage.
Room temperature: Yuzu soda and orange blossom water can be kept at room temperature until opened.
Make-Ahead Tips
- Prepare the strawberry syrup a day ahead and store refrigerated.
- Pre‑sift matcha and keep it in a small airtight container for quick use.
- Cinnamon‑infused simple syrup can be made in bulk and kept refrigerated for up to 2 weeks.
Frequently Asked Questions
What is the cultural significance and history of matcha in Japanese tea ceremony?
Matcha originated in China but was refined in Japan during the 12th century, becoming central to the Japanese tea ceremony (chanoyu). It symbolizes mindfulness, hospitality, and the aesthetic of wabi‑sabi, where the vibrant green powder is whisked into a frothy, meditative drink.
What are the traditional regional variations of matcha in Japanese cuisine?
In Japan, ceremonial grade matcha is used for the formal tea ceremony, while culinary grade matcha appears in sweets, pastries, and savory dishes like matcha‑flavored noodles. Regional specialties include Uji matcha from Kyoto and Nishio matcha from Aichi, each with distinct flavor profiles.
How is matcha traditionally served in a Japanese tea ceremony?
During a traditional tea ceremony, a measured scoop of ceremonial matcha is whisked with hot water (around 160‑170°F) in a chawan (tea bowl) until a fine foam forms. It is served in the same bowl, sipped slowly, and often accompanied by a small wagashi sweet.
What occasions or celebrations is matcha traditionally associated with in Japanese culture?
Matcha is central to seasonal tea ceremonies, especially during the Japanese New Year (Shogatsu) and the tea‑drinking festival (Hanami) in spring. It is also offered to guests as a sign of respect during formal gatherings and cultural events.
What makes the Strawberry Matcha Latte unique in the context of Japanese‑inspired beverages?
The Strawberry Matcha Latte blends the earthy umami of ceremonial matcha with a bright, fresh strawberry syrup, creating a balance of sweet, tart, and vegetal flavors. This combination is uncommon in traditional Japanese tea but reflects modern café creativity that pairs local fruit with classic matcha.
What are the most common mistakes to avoid when making matcha drinks at home?
Common errors include using water that is too hot (which burns the delicate matcha), not sifting the powder (causing clumps), over‑whisking (creating a bitter foam), and using culinary‑grade matcha for a plain drink, which can taste dull and overly bitter.
Why does this recipe use a bamboo whisk instead of an electric frother for the matcha base?
A bamboo whisk (chasen) gently incorporates air while preserving the fine texture of matcha, producing a smooth, velvety foam. Electric frothers can over‑aerate and break the delicate powder, leading to a gritty mouthfeel.
Can I make the strawberry syrup ahead of time and how should I store it?
Yes, the strawberry syrup can be prepared up to 5 days in advance. Store it in a clean, airtight glass jar in the refrigerator; give it a quick stir before using to recombine any settled sugars.
What texture and appearance should I look for when whisking the matcha base?
The whisked matcha should have a fine, glossy green color with a light, frothy layer on top. No visible powder should remain at the bottom, and the foam should be airy but not bubbly like a milkshake.
How do I know when the hot creamy matcha is done cooking?
The hot matcha is ready when the water reaches about 170°F and the whisked mixture is smooth with a thin foam. After adding the cream foam, the drink should be steaming but not boiling, ensuring the delicate flavors remain intact.
What does the YouTube channel Morgan Eckroth specialize in?
The YouTube channel Morgan Eckroth focuses on coffee and tea education, café culture, and creative beverage recipes, often featuring detailed technique breakdowns and product reviews for both home baristas and coffee shop professionals.
How does the YouTube channel Morgan Eckroth's approach to matcha differ from other tea channels?
Morgan Eckroth emphasizes the culinary versatility of matcha, showcasing both traditional preparation and modern flavor pairings like strawberry syrup and Yuzu soda, whereas many tea channels stick primarily to classic ceremony methods.
Last updated: August 31, 2026
