Strawberry purée, cold milk and bright green matcha make a striking layered drink. The sweetness is easy to adjust, and plant milk works well.
Ingredients
- 250 g ripe strawberries
- 2 tbsp sugar or maple syrup
- 4 tsp matcha powder
- 120 ml water heated to about 75–80°C
- 400 ml cold milk or plant milk
- A large handful of ice cubes
Method
- Mash or briefly blend strawberries with sugar. Divide between two tall glasses.
- Sift matcha into a bowl. Add warm, not boiling, water and whisk with a bamboo whisk or milk frother until smooth and foamy.
- Add ice over the strawberries and slowly pour in the cold milk.
- Gently pour matcha on top. Stir before drinking.
Tips and variations
- For distinct layers, keep the strawberry base thick and pour slowly.
- Oat or soy milk gives a particularly creamy result.
- Do not use boiling water for matcha or it can taste bitter.
