The best way to make an iced matcha latte!

Ingredients

• 2 tsp Matcha Powder (high‑quality ceremonial grade, sifted)
• 30 ml Warm Water (about 40°C, just warm to the touch)
• 2 whole Strawberries (ripe, hulled and quartered)
• 1 tbsp Vanilla Syrup (store‑bought or homemade)
• 240 ml Milk (any preferred type – dairy, almond, oat, soy)
• 1 cup Ice Cubes (freshly made, clean water)

Instructions

1. Sift Matcha

   Place the metal strainer over a small mixing bowl and sift the 2 tsp of matcha through it to break up any clumps.

   Time: PT1M

2. Whisk Matcha with Warm Water

   Add 30 ml of warm water to the sifted matcha and whisk vigorously with the bamboo whisk in a zig‑zag motion until a frothy, bright green liquid forms.

   Time: PT2M

   Temperature: 40°C

3. Prepare Strawberry‑Vanilla Puree

   In a separate cup, combine the hulled strawberries and muddle them with a muddler or the back of a spoon until fully broken down, then stir in 1 tbsp vanilla syrup.

   Time: PT2M

4. Add Ice to Glass

   Fill the serving glass about three‑quarters full with ice cubes.

   Time: PT30S

5. Pour Milk Over Ice

   Slowly pour 240 ml of your chosen milk over the ice, allowing it to chill.

   Time: PT30S

6. Add Strawberry‑Vanilla Layer

   Drizzle the strawberry‑vanilla puree over the milk, letting it settle at the bottom.

   Time: PT30S

7. Layer Whisked Matcha

   Gently pour the frothy matcha over the back of a spoon onto the top of the drink, creating a distinct green layer.

   Time: PT1M

8. Finish and Serve

   Give the drink a quick stir before sipping, or enjoy the layered look by sipping through a straw.

   Time: PT30S

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

22 g

Fat

4 g

Fiber

2 g