This one is built in layers on purpose. Strawberries settle at the bottom, a coconut milk matcha latte fills the glass, and a whipped strawberry cream floats on top — so the first sip is fruit, the middle is matcha, and the last is cream. It's as much about the way it looks as the way it drinks.
Coconut milk gives the latte a little more body than dairy would, which helps it hold its own against the strawberry on both ends of the glass.
Ingredients
- 4 g Shiro matcha
- 45 ml hot water (75°C)
- 170 ml coconut milk
- Ice
- 40 ml heavy cream (33%)
- 15 ml strawberry syrup
- Salt, to taste
- 20 g strawberries (from the syrup, roughly chopped)
How to make
1. Whip the strawberry cloud
Whisk the heavy cream, strawberry syrup, and a pinch of salt together until it thickens into a soft, pourable cloud. Place it in the freezer while you prepare the matcha latte.
2. Prepare the matcha shot
Sift 4 g of matcha into a bowl, add the 45 ml of 75°C water, and whisk until smooth and frothy.
3. Combine with coconut milk
Add the coconut milk to the matcha shot and stir until fully combined — this is your matcha latte base.
4. Build the glass
Add the chopped strawberries to the bottom of a glass, then fill with ice, then pour the matcha latte over the top.
5. Finish with the cloud
Spoon the chilled strawberry cream cloud on top and garnish with a whole strawberry.
Tip
No strawberry syrup on hand? Toss chopped strawberries with a spoonful of sugar and let them sit for 10 minutes — they'll release enough natural syrup to use in both the base and the cream.
Important
Use canned or carton coconut milk (the culinary kind, not coconut water) — it has the fat content needed to give the latte body. Coconut water is too thin and will make the drink watery rather than creamy.
Which matcha to use
We recommend our Ceremonial Matcha Shiro — its mellow profile pairs well with coconut milk without competing against the strawberry.
Variation
Swap the strawberry for raspberry or mango purée for a different fruit character — both hold up equally well as a layered base and a whipped cream topping.