My daughter and I love Strawberry Matcha’s milk in the afternoon for a refreshing pick-me-up. This frozen drink has the perfect balance of ripe and aromatic berries and bright and rich green tea powder. I created our best version in this Match Match Strawberry Recipe with generous layers of sweet and smooth and salty matcha puree. We think you will agree that it is better than the Cafe version!
If you love the match and strawberries, try my Matcha biscuits, the Japanese strawberry tart and the matches ice cream recipes!
Because I love this recipe
- Fresh strawberry flavor – A luxurious layer of my easy strawberry puree adds a natural and nostalgic taste that I love.
- Rich and aromatic matcha layer – I agree with the perfect water temperature to bring out the humam and the aroma of the match and my bitter tips for a smooth consistency.
- Ready in 5 minutes – It is so fast and easy to make this drink fun and colorful coffee -style at home.
Matcha strawberry milk ingredients
- Frozen strawberries – or use fresh if mature and in the season
- Sugar AND waterfall – For the strawberry puree
- Match (green tea powder) e hot water (never boiling water)
- Milk – I used whole milk; You can also use vegetable -based milk
- Ice cubes
Find the printable recipe with following measurements.
Key equipment
How to make Matcha Strawberry tin
Preparation
- Prepare the strawberry puree. Add frozen strawberries, sugar and water, then mix until smooth.
- Add layer of strawberry and ice. Spoon a portion of the puree in the bottom of a high glass and a level. Gently add the ice cubes to the top.
- Bang Match tea. Sift the green tea powder on a matcha bow or bowl, then mix with hot water with a whisk until smooth and foamy.
Assemble
- Pour milk and cover with matcha layer. Slowly pour into a thin stream directly on the ice. Slowly pour a thin flow of Matcha tea around the milk surface.
- Serve. Add a straw and have fun!
The suggestions for Nami’s recipes
- In case of doubt, use Frozen – Collected with a high school tip, frozen strawberries are often sweeter that the fresh ones in the supermarket that have been chosen immature for transport and the duration of conservation.
- Jump the sugar with fresh seasonal strawberries- You will not need sweetener if you use super mature berries from your farmer’s market or strawberry support.
- Add water to the frozen berries – A splash of water in the blender will help to start things. Jump if you use fresh strawberries.
- Use less water for the best flavor – I don’t want to dilute the high quality match taste, so I use less water than other recipes. If you don’t like Match’s strong taste, feel free to add more water.
- Sift the match of Match – To avoid lumps, pass the green tea powder through a fine mesh filter before slamming.
- Use hot water for the match – Green tea powder is sensitive to temperature. Please beat it with hot water around 176 ° F or 80 ° C. If the water is Too hot (194ºF/90 ° C or higher), the match can burn and taste bitter and excessively astringent. If Too goodHe won’t let the match completely bang or pull out Umami and aroma.
- Pour the layers into a thin flow – Add the milk and the Matcha tea slowly and gently to keep the splendid layers separate.
Variations and customizations
- Try different berries. Dissate, blueberries or mixed berries are delicious here.
- Make it milk without milk. Jump the milk milk and make it vegan with oat milk, almond milk, soy milk, rice milk or anacardi milk. You can even use coconut milk for a tropical touch.
- Top with whipped cream and dust with matcha powder or straws dried frigates.
- Schif the milk. Aramalo with a milk broth and cook the foam at the top.
- Add Boba. Try several tablespoons of tapioca pearls in milk for a rubbery sensation.
- Regulate the sweetener. Use more or less sugar or honey, agave syrup or maple syrup.
What to serve with Matcha strawberry milk
Stiring suggestions
To keep: Keep the remaining strawberry puree in an airtight container in the refrigerator during the night. I do not recommend that you redo the previously frozen strawberries. However, if you used fresh strawberries, you can freeze the puree. For the best flavor, I recommend that you bang Matcha tea just before serving.
Frequent questions
Please use hot water around 176 ° f/80 ° C. Boosting water almost boiling (194 ° f/90 ° C at 212 ° f/100 ° C) can burn the match and make it bitter and astringent.
You can use the syrup for convenience, but it will not have the same fresh flavor of frozen or fresh strawberries. Jam has a high sugar content and I don’t recommend it.
I think it does it for Matcha drinks. You will often see ceremonial match and culinary match dust. Match of culinary degree is good for baking products, but I recommend the ceremonial grade match for drinks. You can know more on my Match page.
You can, but it will be bigger than the smooth and puré strawberry. In this case, you can serve the drink with a spoonful or extra straws at extra level.
Prevent the screen from becoming dark
For the strawberry puree (produces 2 portions)
To make strawberry puree
- Measure 1 cup of strawberries (frozen). I weighed them (120 g) to be precise using a digital Kitchen scale. Subsequently, add 2 teaspoons of sugar.
- Add 1 tablespoon of water. So, puree in a blender or a small food processor; I used a stick. Blend until it remains smooth and remain blocks.
You will have 2 portions of Purée. Add 1 strawberry purée on the bottom of a high portion glass.
Level the strawberry layer. For a glass, add gently 1 cup of ice cubes (10 ice cubes) At the top of the puree.
To bang the Match tea
Fuck 1½–2 teaspoon of matcha (green tea powder) Through a fine -mesh filter on a matcha bow or a small bowl. Suggestion of Nami: The sieve helps to prevent tufts for a smooth consistency.
Add gently 3 tablespoons of hot water This is 176 ° F or 80 ° C; I weighed it (45 ml) for convenience. If you use a bamboo match whisk (Chasen), Briefly immerse the teeth in hot water to soften.
Quickly bang the dust and water using the wrist with a quick model, back and forth (or m). When small bubbles appear, the surface of the tea starts until you have a thick foam with many small bubbles.
To build Matcha Fragola milk
For a glass, pour slowly ¾ cup of milk in a Thin streaming directly on ice cubes. I weighed it (180 ml). Suggestion of Nami: Pour slowly prevents strawberry and milk from mixing together for a layer of thick and brilliant red strawberry.
Slowly pour thin flow From Matcha tea In the glass around the surface to create a match uniform layer. Serve with a straw and have fun.
To preserve
Keep the remaining strawberry puree in an airtight container in the refrigerator during the night. I do not recommend that you redo the previously frozen strawberries. However, if you used fresh strawberries, you can freeze the puree. For the best flavor, I recommend that you bang Matcha tea just before serving.
Did you make this recipe?
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