Iced Strawberry Matcha Latte

Step 1

Pull the green tops off your 5 strawberries and drop the berries into a small bowl. Add the 1 tbsp sugar right on top so it can start pulling out the juice.

Step 2

Now smash. Use a fork (or the back of a spoon) to mash the berries into a chunky, jammy pulp — you want soft pink slush with a few little bits left for texture, not a smooth puree. It should look glossy and syrupy as the sugar dissolves.

Step 3

Let it sit for a couple minutes while you do the matcha. This little rest is the secret — the sugar keeps drawing out juice and turns it into a proper strawberry syrup instead of dry mush.

Step 4

Spoon your 2 tsp matcha powder into a mug or small bowl. If it looks clumpy, that is normal — matcha loves to clump.

Step 5

Pour in the 0.25 cup hot water. Go for hot-but-not-boiling (think steaming, not bubbling) — screaming-hot water makes matcha taste bitter.

Step 6

Whisk like you mean it. Use a small whisk, mini frother, or even a fork and go fast in little zig-zags for about 20 seconds until the matcha is fully dissolved, deep green, and topped with a fine layer of foam. No gritty clumps hiding at the bottom.

Step 7

Spoon the strawberry crush into the bottom of a tall glass, syrup and all. That jammy layer is your foundation and it looks gorgeous through the sides.

Step 8

Pile in the 1 cup ice, then pour the 1 cup milk over the top. Fill it almost to the rim so you get that pretty pink-and-white layered look.

Step 9

Slowly pour the whisked matcha over everything. It'll drift down through the milk in green ribbons — that dreamy swirl is the whole point, so take your time.

Step 10

Give it a good stir with a long spoon or straw right before your first sip so the strawberry, milk, and matcha all come together. Taste, and if you want it sweeter, mash in a touch more of that berry syrup. Sip and feel fancy.