Strawberry Matcha Latte (Asian Tea) - COFFEE BREAK SERIES - Honeysuckle

Ingredients

• 2 cups Strawberries (fresh, stemmed and quartered; can use frozen if out of season)
• 2 tablespoons Granulated Sugar (regular white sugar)
• 2 tablespoons Water (plain tap water)
• 1 teaspoon Matcha Powder (high‑quality Japanese ceremonial grade recommended)
• 0.33 cup Boiling Water (freshly boiled, about 100°C)
• 1 cup Whole Milk (cold, used to fill two‑thirds of the glass)
• as needed Ice Cubes (to fill the glass before milk)
• 0.25 cup Grass Jelly (pre‑made, cut into small cubes)

Instructions

1. Prep Strawberries

   Wash, stem, and quarter the strawberries. Measure out 2 cups and set aside.

   Time: PT5M

2. Cook Strawberry Compote

   In a small saucepan combine the strawberries, 2 tbsp sugar, and 2 tbsp water. Cook over medium heat, stirring occasionally, until the fruit softens and the mixture becomes syrupy, about 10 minutes.

   Time: PT10M

3. Mash and Cool Compote

   Remove the pan from heat and mash the softened strawberries with the back of a spoon or potato masher until smooth. Transfer to a bowl and let cool to room temperature.

   Time: PT5M

4. Prepare Matcha Tea

   Place 1 tsp matcha powder into a mixing bowl. Add 1/3 cup boiling water (100°C) and whisk vigorously with a bamboo whisk until frothy and fully dissolved.

   Time: PT2M

   Temperature: 100°C

5. Assemble the Latte

   In a tall glass, add ¼ cup of the strawberry compote, then a handful of ice cubes. Pour in whole milk until the glass is about two‑thirds full. Gently spoon the grass jelly cubes on top, and finally pour the frothy matcha over the milk layer.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

6g

Carbohydrates

45g

Fat

5g

Fiber

3g