In college, my friends and I loved to go out for milk tea during our study breaks. It was a favorite treat of ours, but there weren’t many milk tea shops around back then.
Nowadays there are a lot more milk tea places in Seattle and the variety of teas and drinks is huge! With so many different places popping up, people are getting creative with their drink combinations. One that I recently tried was a strawberry matcha latte, which inspired this version!
For the strawberry base, we took the easy route of simply mixing sugar with the strawberries. If you want a thicker syrup base, then I recommend heating up the strawberries in a saucepan first. This will allow the strawberry sauce to thicken, so that you can create more distinct layers in your drink. Another option for more distinct layers is to chill your strawberry base first. This is more for appearance than anything else.
We tried to make this drink with just regular almond milk, but the almond milk wasn’t thick enough for the matcha to sit on top of it. It also just didn’t give the drink enough of the creaminess that you get when you order a milk tea.
In the end, we found that vanilla soy creamer gave the drink the perfect creaminess and sweetness we were looking for. If you don’t have soy creamer, coconut milk would work as well!
Chef K learned the trick to pouring in each layer. You have to pour the matcha over the back of a spoon. This will keep the matcha from breaking the surface tension of the creamer, so that it can sit in a nice layer on top. Of course, if it does end up mixing together it’s not a big deal because you are going to mix everything together when you drink it anyways!
Keep your strawberries in your creamer, not the floor,
Your favorite alternative chefs, K & T
Strawberry Matcha Latte
Ingredients
- 2 tsp matcha powder
- ⅔ cup hot water
- 1 cup strawberries diced small
- 2 tbsp monk fruit sugar
- 1 cup crushed ice optional
- 1 cup vanilla soy creamer
Instructions
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In a small glass, whisk matcha powder with hot water. Set aside to cool.
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In a medium bowl, add the diced strawberries and sugar. Use the back of a fork to roughly mash them. Leaving some big chunks for texture.
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In 2 serving glasses, divide the diced strawberries evenly at the bottom of each. Optionally, add the crushed ice on top. Using the back of a spoon, gently pour a ½ cup of soy creamer into each glass. Finally, split the matcha between each glass, using the back of a spoon as well.