Iced Strawberry Matcha Latte

Iced Strawberry Matcha Latte (16 oz / ~470 ml)

Ingredients

• Strawberry purée: 80–100 g

• Ice cubes: Fill cup

• Matcha powder (high quality): 2 g

• Hot water (75–80°C): 50 ml

• Milk or oat milk: 180–200 ml

• Simple syrup (optional): 5–10 ml

Method

1. Add strawberry purée to the bottom of a clear cup.

2. Fill the cup with ice.

3. Whisk matcha powder + hot water until completely smooth.

4. Add milk (and syrup if used) to the matcha and stir gently.

5. Slowly pour the matcha latte over the ice to keep clean layers.

6. Serve cold. Do not stir for presentation.

Notes

• Target color: deep, rich green on top. If pale, increase matcha to 2.5 g or reduce milk.

• Strawberry layer must be thick, not juice-like, to avoid bleeding.