Strawberry Matcha Iced Latte

Once Spring hits, this gorgeous STRAWBERRY MATCHA ICED LATTE is on repeat from now into the summer months while strawberries are sweet and bountiful! The layers of strawberry sauce, cold creamy oat milk and grassy matcha is heaven in a tall glass. You can either stir it up before enjoying or if you’re like me, stir only partially so you get little hits of pure sweet strawberries counter balanced with hits of grassy matcha oat milk. Mmmm. I’m obsessed with this drink.

One batch of the quick strawberry sauce is enough to make 7 servings of STRAWBERRY MATCHA ICED LATTE (see recipe head note 2 below for storage tips). Let me know if you make this!

Eat well + be well,

Sonia x

strawberry matcha iced latte - recipe head notes

1.what is “ceremonial grade” matcha?

matcha is a finely-ground Japanese tea. “ceremonial grade” matcha is cultivated from young leaves and buds during the First Harvest season (late April to May). The shorter exposure to sunlight means those leaves have more chlorophyll hence are darker and more vibrant in colour. ceremonial matcha is specifically meant to be whisked with hot water to drink. “culinary grade” matcha is made from leaves picked during the Second Harvest season (June to July) and Third Harvest season. Since the leaves are older and have been exposed to sunlight longer, culinary matcha has a paler green hue.

2.can I store leftover strawberry sauce?

yes. The strawberry sauce can be refrigerated for 3-4 days or frozen for at least 3 months with no issues. For freezing, I suggest dividing the sauce into ice cube trays and defrost as needed to make future Strawberry Matcha Iced Lattes! A 1/4-cup cube mold would make perfect portions for this but of course you can freeze them in a standard ice cube tray with 2-tablespoon-sized cubes in which case, you would use 2 cubes of strawberry sauce for each serving of Strawberry Matcha Iced Latte. This recipes makes about 420ml or about 1 3/4 cups of strawberry sauce which should be enough to make 7 servings.

STRAWBERRY MATCHA ICED LATTE

Makes 1 serving.

INGREDIENTS

For the Strawberry Matcha Iced Latte:

1-2 tsp ceremonial matcha powder - see recipe head note 1

¼ C hot water

¼ C quick strawberry sauce (recipe below) or favourite high-quality strawberry jam

1 C ice

1 C unsweetened oat milk or other milk of choice

Optional sweetener such as maple syrup or simple syrup to taste (I like it unsweetened!)

For the strawberry sauce (see recipe head note 2 for storing extra sauce):

1 lb fresh strawberries, hulled and cut into halves or quarters

¼ C sugar or maple syrup for refined sugar free

¼ C water

2 tbsp fresh lemon juice, from half a large lemon

METHOD

To make the strawberry sauce (if making):

Add all ingredients into medium pot and bring to a simmer over medium-high heat. Simmer until strawberries are softened, about 3-4 minutes. Taste and add more sweetener if needed. Use an immersion blender (or small blender) to puree the sauce to the consistency of your liking – a little less for some chunks or all the way until smooth. Strawberry sauce keeps refrigerated for 3-4 days or freezes well for 3 months (tip: freeze them in ice cube tray for easy defrosting and use later).

To make Strawberry Matcha Ice Latte:

Sift and whisk matcha powder in a matcha cup or low bowl with the hot water in a zig-zag motion until frothy and no lumps remain. Add ¼ cup of strawberry sauce into bottom of a tall glass. Add ice cubes. Fill with oat milk. Top with matcha.

Enjoy!


🎥 watch strawberry matcha iced latte video:

Did you make this recipe? Tag me on Instagram at saltnpepperhere so I can see! Or let me know in comments below what you think of this recipe or if you have any questions. I am happy to help! x