Equipment Needed
- A small whisk or milk frother (a bamboo matcha whisk is ideal, but a small regular whisk works)
- A blender or food processor for the strawberries
- A tall glass
- A spoon or straw for swirling
- Measuring spoons and cups
Step-by-Step Instructions
Start by making your strawberry puree. I toss about half a cup of strawberries into my blender with a teaspoon of honey. If I’m making the iced version, which is my go-to, I’ll add an ice cube or two to help it blend into a slushy consistency. Blend until it’s completely smooth, then pour it into the bottom of your glass. The first time I did this, I was too impatient and didn’t blend it long enough, leaving chunky bits that got stuck in my straw—so give it a good 30 seconds for that perfectly silky texture.
Now, for the matcha layer. This is the step where I learned my biggest lesson: water temperature is crucial. Do not use boiling water! It will scorch the matcha and make it taste bitter. I heat my water to about 175°F—when tiny bubbles just start to form at the bottom of the kettle. I sift my teaspoon of matcha powder into a bowl to avoid clumps (a step I used to skip, and I always regretted it), then add the hot water. Whisk it vigorously in a “W” or “M” motion until it’s completely dissolved and has a little froth on top. This creates the perfect matcha paste, which is the foundation of your latte.
Next, it’s time for the milk. I pour my cold milk right over the strawberry puree. For a hot latte, you’ll want to gently heat and froth your milk first. Here’s a pro tip I discovered: if you want a beautiful, distinct layer, pour the milk slowly over the back of a spoon held just above the strawberry mixture. It helps the milk settle on top more gently. If you don’t mind a marbled look right away, you can just pour it straight in. Both ways are delicious, but the layered pour makes for a stunning reveal.
Finally, the grand finale: adding the matcha. Slowly and carefully, pour your whisked matcha paste over the top of the milk. Watch as that gorgeous green liquid settles on the surface. This is my favorite part. Then, take a long spoon or a straw and give it one gentle, slow stir from the bottom up. You’ll create these incredible pink and green swirls that are almost too pretty to drink. I always take a picture at this point—it’s that beautiful. Then, sip and enjoy the journey of flavors from sweet berry to creamy milk to earthy matcha.(See the next page below to continue…)