Strawberry Matcha Cloud Latte
A stunning, layered artisanal café beverage that combines sweet homemade strawberry purée at the base, creamy cold milk in the middle, and a vibrant emerald cloud of whisked ceremonial grade matcha on top. This visually hypnotic drink balances the fruity tartness of fresh strawberries with the rich earthiness of Japanese green tea.
Ingredients.
- 250gFresh ripe strawberries, hulled and diced
- 50gGranulated sugar or honey
- 10mlFresh lemon juice
- 6gCeremonial grade matcha green tea powder
- 60mlWarm water for whisking matcha
- 350mlWhole milk or plant-based milk
- 120gIce cubes
Directions.
- 1
In a small saucepan, combine the diced fresh strawberries, granulated sugar, and fresh lemon juice over medium heat. Cook the mixture for 8 to 10 minutes, gently mashing the berries with a fork or potato masher as they soften. Once the berries break down into a thick, jammy fruit compote with visible chunks, remove from heat and allow it to cool completely to room temperature.
- 2
Sift the ceremonial grade matcha powder into a dry bowl to eliminate lumps. Pour in 60 milliliters of warm water (approximately 80°C / 175°F). Using a bamboo matcha whisk, vigorously whisk back and forth in a tight zigzag motion until a dense, velvety layer of jade-green foam covers the surface.
- 3
Spoon equal amounts of the cooled strawberry purée into the bottom of two tall clear glass tumblers, ensuring some chunky fruit pieces cling to the interior walls for visual appeal.
- 4
Carefully fill each glass with ice cubes, placing them gently over the strawberry layer. Slowly pour the cold whole milk over the ice, filling the glasses up to about three-quarters full, leaving space at the top for the matcha.
- 5
Slowly and gently pour the freshly whisked matcha concentrate over the top of the milk. The contrasting colors of red strawberry, white milk, and green foam will settle into distinct artistic layers. Serve immediately with a straw.