Ingredients
1 tsp matcha powder
1/2 cup fresh strawberries, hulled
1 cup milk of choice (almond, oat, or soy)
1–2 tsp honey or maple syrup (adjust to taste)
Ice cubes (optional)
1 tbsp hot water (for matcha)
Instructions
Blend strawberries and milk in a blender until smooth
Whisk matcha powder with 1 tbsp hot water until frothy
Combine strawberry-milk mixture with matcha paste
Stir in sweetener and adjust to taste
Strain through a fine sieve if desired for smoother texture
Serve hot or over ice
Notes
Use unsweetened milk to control sugar content
Matcha blends best with non-dairy milks for creaminess
Add a pinch of black pepper to mask any bitter matcha notes
For iced version, refrigerate blended ingredients for 1 hour
Store leftovers in an airtight container in the fridge for 24 hours
- Prep Time: 10
- Cook Time: 5
- Category: High Protein Breakfasts
- Method: Blending
- Cuisine: Japanese-Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 latte
- Calories: 180
- Sugar: 12g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 0.8g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg