This drink makes me want to frolic through a field of summer wildflowers, it’s that good.
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INGREDIENTS
STRAWBERRY SYRUP
1 part fresh strawberries by weight, sliced
1 part sugar by weight
STRAWBERRY MATCHA LATTE
30ml heavy cream
30ml coconut cream
25ml strawberry syrup
2g matcha powder
40ml warm water
6oz milk of choice
BUILD
Wash and slice your fresh strawberries. In a deli container or bowl, combine equal parts sliced strawberries and sugar by weight.
Gently mix to ensure that all strawberry slices are fully coated in sugar.
Cover and place in the fridge for 8-12 hours. Once a thick syrup has formed, strain out the strawberry solids and store the syrup in a clean jar.
Syrup should be stored in the fridge and will last up to two weeks.
This syrup can be made with any quantity of strawberries as it is simply a 1:1 ratio between the fruit and sugar.
In the bottom half of a shaker or pitcher, combine the heavy cream, coconut cream, and strawberry syrup. Using a hand-held milk frother, aerate the mixture until the cold foam has doubled in size (approximately 10-15 seconds).
Gently whisk together the matcha powder and warm water.
In a glass, stir together your matcha liquid and milk of choice. Add ice and then top with the strawberry cold foam.
Stir to lightly combine before enjoying.
