Strawberry Matcha
Sweet, crushed fresh strawberries layered with velvety coconut milk and vibrant, whisked ceremonial matcha over ice.
Strawberry season means a matcha upgrade! It is sweet, creamy, a little tangy, and endlessly aesthetic. Fresh sweet strawberries are lightly crushed with agave and lemon juice to create a vibrant jammy base, topped with silky coconut milk, plenty of ice, and crowned with a warm layer of whisked ceremonial matcha.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Muddle the Fresh Strawberries
In the base of a tall serving glass (or in a small bowl), combine 100 g diced fresh strawberries, 1 tbsp agave nectar, and 1 tsp fresh lemon juice.
- 2
Use a cocktail muddler or fork to crush and mash the strawberries into a juicy, jammy purée with a few textured fruit chunks remaining.
- 3
Whisk the Ceremonial Matcha
Sift 1 tsp ceremonial matcha powder into a small bowl or spouted pitcher to ensure there are no clumps.
The rest of this recipe
There’s 4 more ingredients and 5 more steps to go.
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Ivana Sanshia’s note
Pouring the warm whisked matcha slowly onto the highest ice cube breaks the velocity and prevents it from mixing straight down into the milk layer.
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