this creamy strawberry matcha latte is inspired by the version from boba guys, a pearl milk tea empire that originated in the bay area. i love that it’s strong on the tea flavor, and that it tastes like real strawberries (no artificial strawberry milk-like flavors here!).
(note jul 2020: after hearing about the rampant racism and sexism at boba guys, i no longer support their stores, and would recommend that you either make this at home or find another place to get your strawberry matcha latte fix until they address these issues).
my main motto for my last year of college was don’t settle. don’t settle for friends that you don’t truly want to hang out with at the end of the day, don’t settle for a job that you don’t want.
this mentality has also permeated my blogging standards. i used to throw up pictures here simply because i had them, even if i no longer liked/was proud of them. so this strawberry matcha latte went through quite a few photoshoot attempts, even though it’s been its unapologetically delicious berry and matcha self from the first. the original set i took, at least 2 years ago, was blah. the matcha kept separating, and it was watery on the bottom and dark green on top. the second set i took had such a harsh glare (the sun + my cups were not friends, and my photog skills were v limited at that point so i couldn’t make them get along). and then the third time i tried to take them, the pics got corrupted. argh. so instead of settling with the first or second sets, i took another set, and they came out great, matcha swirl in the middle and all.
- 1/3 cup chopped strawberries frozen okay
- 2 tablespoons granulated sugar
- 1 teaspoon matcha
- 1/3 cup hot water
- 1/2 cup whole milk
Combine the strawberries and sugar in a small bowl. Let sit for 15-30 minutes, or until the berries are juicy. Mash them coarsely with a fork, or pulse it in a food processor/blender until the berries are broken down a bit.
Whisk the matcha and hot water until frothy.
In a serving glass, add a couple spoonfuls of your mix-in. Spoon in the strawberries, then fill the rest of the glass with ice (or don’t; I like light ice, so I only added a handful). Add the milk, then the matcha. Make sure to pour gently and slowly if you want to make sure the layers stay distinct.
Adapted slightly from Honeysuckle Catering.