food

5-ingredient stay-home recipe: Vegan Matcha Strawberry Milk

Last Updated: June 28, 2021

Written by Ariel C.

I don’t think I can properly convey how matcha I absolutely love desserts, bread, or drinks that boast that familiar dark green tint. Everything matcha-flavoured is a win in my book, and especially so in the form of an ice-cold matcha strawberry milk to give me a delicious motivation in the middle of my midday slump.

Matcha Strawberry Milk in a highball glass

In an effort to integrate more plant-based products into my diet, I switched from fresh milk to almond milk. So when I got the green light for a Vegan Matcha Strawberry Milk recipe, I knew that this was almond to be. Call it a happy coincidence, yeah?

Sorry, I had to milk the puns for all they’re worth.

Ingredients

ingredients needed to make matcha strawberry milk
  • 1.5 cup almond (or any plant-based) milk 
  • 4 big strawberries, hulled
  • 2 rounded tsp matcha powder
  • 2 rounded tbsp granulated sugar
  • Ice cubes 
  • Hot water

Tools

  • A blender/food processor
  • A small whisk/matcha whisk
  • Bowl
  • Highball glass

Recipe preparation

Preparation time: 15 minutes
Serves 2

  • Make the strawberry puree by first chopping strawberries into cubes. 
  • Combine strawberries, 2 to 3 ice cubes, and sugar into a food processor and blend until the mixture is slightly chunky. 
  • Add matcha powder to a bowl and mix with 2 tablespoons of hot water.
  • Whisk it vigorously to make a thick paste and then add another 2 tablespoons of hot water until the clumps disappear and the mixture becomes smooth.
  • In a highball glass, carefully spoon in your strawberry puree without dirtying the sides of the glass (and risk ruining the 3-layered effect!).
  • Add ice cubes, followed by the milk.
  • Try to pour the milk as slowly and gently as possible in a circular motion above the ice cubes to prevent it from mixing with the strawberry puree.
  • Finally, pour the matcha over the milk and ice, again in a gentle circular motion and serve immediately.

Recipe in pictures

blending strawberry puree

Step 1: Make the strawberry puree by first chopping strawberries into cubes. 

a flatlay of strawberry puree and strawberries

Step 2: Combine strawberries, 2 to 3 ice cubes and sugar into a food processor and blend until the mixture is slightly chunky. 

a flatlay of matcha mixed with hot water and matcha powder

Step 3: Add matcha powder to a bowl and mix with 2 tablespoons of hot water.

Step 4: Whisk it vigorously to make a thick paste and then add another 2 tablespoons of hot water until the clumps disappear and the mixture becomes smooth.

Step 5: In a highball glass, carefully spoon in your strawberry puree without dirtying the sides of the glass (and risk ruining the 3-layered effect!).

Step 6: Add ice cubes, followed by the milk.

strawberry puree with almond milk layer

Step 7: Try to pour the milk as slowly and gently as possible in a circular motion above the ice cubes to prevent it from mixing with the strawberry puree.

Step 8: Finally, pour the matcha over the milk and ice, again in a gentle circular motion and serve immediately.

Matcha Strawberry Milk in a highball glass

I’ve found that adding sugar to the strawberry puree helps to alleviate the bitterness of the matcha powder, but if you’re a die-hard fan of matcha like I am, give this recipe another spin without sugar to fully enjoy the full nutty-sweet flavours. Whether you just need to take a break from back-to-back Zoom meetings or want to give your inner barista their time to shine, an icy matcha strawberry milk on a humid afternoon is definitely a match-a made in heaven.

Expected damage: $3 – $4 per serving

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