Strawberry Matcha Latte
A sweet, fruity, earthy, and creamy strawberry matcha latte that is completely dairy-free and vegan. Enjoy cafe-quality layers right at home!
Ingredients
Strawberry Compote
- 150 g strawberries Hulled and quartered for easy cooking
- 60 g caster or superfine sugar Add 20g (0.7oz) extra for a sweeter drink
Matcha Base
- 2 tsp matcha powder Use ceremonial grade for the best flavor
- 100 ml cold water Used to dissolve the matcha powder
Latte Assembly
- 1.5 cups ice cubes Crucial for the perfect layered effect
- 300 ml unsweetened oat milk Provides a creamy, dairy-free base
Instructions
- Wash, hull, and quarter the strawberries. Toss them into a small, heavy-bottomed saucepan with the sugar. Let sit off the heat for about five minutes to draw out the natural juices.
- Cook on medium-low heat for about 15 minutes, stirring occasionally, until broken down into a thick, syrupy compote. Remove from heat and let cool completely.
- Sift the matcha powder into a small bowl to prevent clumps. Pour the cold water over it and whisk vigorously (with a bamboo whisk or frother) until completely smooth and lightly frothy.
- Divide the cooled strawberry compote evenly among four tall, clear glasses. Load each glass up with plenty of ice cubes.
- Slowly pour the oat milk over the ice so it settles on top of the strawberry without mixing. Finally, pour the whisked matcha slowly over the milk to create a layered waterfall effect. Stir well before drinking.
Notes
Make Ahead: The strawberry compote keeps in a sealed jar in the fridge for up to four days.
Tips for perfect layers: Don't skip sifting the matcha. Use plenty of ice to act as a barrier, and pour the milk and matcha very slowly (you can pour over the back of a spoon to slow it down).
Substitutions: You can use frozen strawberries instead of fresh; just let them thaw slightly before cooking. Almond, soy, or cashew milk can be used in place of oat milk.