ICED STRAWBERRY MATCHA LATTE
Matcha is one of those things I find it hard to go a day without, which I tend to justify with its lengthy list of health benefits.
I credit my step-mom, Claire, for getting me hooked on it. Whether it be for tea, in a smoothie or in a latte, matcha has become my go-to mood-changer – comes in a close second to prayer! While ceremonial grade matcha is typically reserved for traditional tea, whisked with hot water only, I use a premium culinary grade matcha when incorporating it into recipes. Serving it over strawberry puree and ice is a refreshing way to enjoy it on those summer mornings when I need an extra energy boost. Frozen wild blueberries are a great alternative for strawberries and delicious alongside matcha.
Serves 1
YOU WILL NEED
2 teaspoons matcha powder
¼ cup hot water
¼ cup room temperature water
½ cup strawberries, chopped
½ cup ice
½ cup non-dairy milk
2 tablespoons maple syrup, optional
TO MAKE
In a small bowl, use a matcha whisk to briskly whisk the matcha powder and ¼ cup hot water, using a figure eight motion to break up am clumps and create a bit of froth at the top. Set aside to cool.
Meanwhile, stir together the room temperature water and strawberries in a shallow saucepan over medium high heat. Stir in maple syrup, if using. Bring to a simmer until the strawberries have softened and the cooking liquid thickens to red syrup, about 5 minutes.
Pour the strawberry mixture through a fine mesh sieve into a small bowl, using a spoon to press the softened strawberries through. Then pour the strawberry mixture into a drinking glass. Add ice, followed by the nondairy milk and cooled matcha. Serve right away.