A strawberry matcha latte

Ingredients

• 5 medium Fresh Strawberries (choose the mushiest ones, washed and hulled)
• 1 tablespoon Granulated Sugar (adjust to taste)
• 1 cup Ice Cubes (plain water ice)
• 1 cup Milk (whole milk recommended for creaminess; can use plant‑based milk)
• 1 teaspoon Ceremonial Matcha Powder (high‑quality ceremonial grade; about 2 g)
• 2 tablespoons Hot Water (just boiled and cooled slightly (about 80‑85 °C))

Instructions

1. Prepare Strawberries

   Wash the strawberries, hull them, and place five medium, slightly mushy berries into a glass.

   Time: PT2M

2. Muddle with Sugar

   Add 1 tablespoon of granulated sugar to the berries and muddle with a spoon or muddler until the fruit is fully crushed and a sweet juice forms.

   Time: PT2M

3. Add Ice and Milk

   Fill the glass with 1 cup of ice cubes, then pour in 1 cup of cold milk.

   Time: PT1M

4. Whisk Matcha

   In a small bowl, combine 1 teaspoon of ceremonial matcha powder with 2 tablespoons of hot water (80‑85 °C). Whisk briskly with a bamboo whisk until a thick, creamy froth forms with no lumps.

   Time: PT2M

   Temperature: 80-85°C

5. Combine and Serve

   Pour the matcha froth over the strawberry‑milk mixture, give a gentle stir to blend, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

25 g

Fat

5 g

Fiber

2 g