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.
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
- 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
Step 1: Make the strawberry puree by first chopping strawberries into cubes.
Step 2: Combine strawberries, 2 to 3 ice cubes and sugar into a food processor and blend until the mixture is slightly chunky.
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.
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.
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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