Iced Strawberry Matcha
An iced strawberry matcha latte made with ceremonial grade matcha whisked with hot water and honey, poured over ice and milk, and topped with a blended strawberry cold foam made from fresh strawberries, heavy cream, vanilla syrup, and milk. The vanilla syrup is made from scratch in five minutes and keeps for a week. Beautiful pink and green layers in every glass and ready in under fifteen minutes.
Ingredients
For the Vanilla Syrup:
- 1/4 cup water
- 1/4 cup sugar
- 1 tsp vanilla
For the Matcha:
- 1 tsp Matcha
- 1/4 cup hot water
- 1 tsp honey
For the Strawberry Cold Foam:
- 2-3 Strawberries
- 1/4 cup Heavy cream
- 2 Tbs vanilla syrup
- 2 Tbs milk
For the Latte:
- 3/4 cup milk
- Ice
Instructions
Make the vanilla syrup:
- In a sauce pot, bring water and sugar to a boil until sugar is dissolved.
- Remove from heat and add vanilla. Let cool completely to room temperature. (you can store in an airtight container for up to one week and use in many different drinks!)
Make the matcha:
- Sift matcha into a small dish and pour over hot water and add honey. Use a bamboo whisk to vigorously mix until combined and bubbly at the top.
Make the strawberry cold foam:
- Add all ingredients to a small blender and blend until smooth, about the consistency of a milk shake (dont blend for too long because the whipping cream will get too thick!
Assemble:
- Fill a cup with ice and pour your matcha over.
- Fill the glass about 3/4 the way full with milk. Stir.
- Top with strawberry cold foam and enjoy!!