Strawberry Matcha Milk — I Understand the Hype Now
By Vivian
Why You'll Love It
I have to insist you make this one. A strawberry matcha milk so good I actually stomped my foot.
Bitterness of matcha against the sweetness of strawberry, and the glass looks like a Christmas card — I made it for my best friend over the holidays and she asked for a second before she finished the first.
If matcha isn't your thing, skip that step entirely and make a plain strawberry milk — just as good, just as pretty, and just as soothing. Tea or no tea, the drink works either way.
Ingredients
| Ingredients | |
|---|---|
| 50 g (3½ tbsp) strawberry jam | 100 g (scant ½ cup) milk |
| 50 g (3½ tbsp) heavy cream | 10 g (2 tsp) condensed milk |
| 5 g (1 tsp) corn syrup | 4 g (1½ tsp) matcha powder |
| 20 g (4 tsp) warm water, 40–60 °C | ice cubes, for a cold drink |
Ingredient Notes
- Use culinary-grade matcha with a bright green colour — cheap baking powder tastes dusty.
- Jam with visible pieces of fruit streaks better.
- Heavy cream needs at least 35% fat to whip.
- Corn syrup makes the cap silkier; honey works too.
- Fill the ice to about 70% so the cap has something to sit on.
Instructions
-
1
Matcha first: put 4 g of matcha in a small bowl, add 20 g of 40–60 °C water — any hotter and the aroma is gone — and whisk in circles with a chasen or a small spoon until there are no lumps left.
-
2
Add the heavy cream, condensed milk and corn syrup and stir until smooth.
-
3
Whip on low speed with an electric mixer until it thickens and holds fine lines but still flows slowly. Set it aside.
-
4
Spoon 50 g of strawberry jam into a glass and drag the back of the spoon up the wall so the jam runs down in streaks.
For a cold drink, add the ice first, then pour in the milk to about three-quarters full, and give the glass a gentle swirl so the milk picks up a little of the jam.
-
5
Then pour the matcha cream slowly over the surface of the milk — that's it.
-
6
It really is as pretty as it tastes. The faint bitterness of the matcha is exactly what makes the strawberry read as sweet, and it's the kind of drink that makes you look good holding it.
Recipe Notes
Strawberry Matcha Milk
strawberry jam swiped down the inside of the glass, cold milk poured over it, and a matcha cream cap floated on top — bitter green tea against sweet strawberry, and it looks as good as it drinks.
Time Needed
Prep Ahead
- Mix the matcha with 40–60 °C water — any hotter and you lose the aroma.
- Have the jam ready for the streaks; for a cold version, the ice goes in before the milk.
- 【Yield】one glass, about 350 ml.
- 【Key ratios】matcha : water = 4:20; the cap is 50 g cream + 10 g condensed milk + 5 g corn syrup.
- 【Water temperature】mix the matcha with 40–60 °C water; hotter than that and it goes bitter.
- 【Whipping】low speed only, until it holds lines and still flows — cream whipped past that won't float.
- 【Assembly】jam up the wall, then the milk, then the cream cap poured in slowly. Don't stir it.
- 【Common failures】lumpy matcha means the water was the wrong temperature or it wasn't whisked in circles; a sunken cap means the cream was over-whipped.
Nutrition (per 100 g, estimated)
| Calories | about 107 kcal |
|---|---|
| Protein | about 2.2 g |
| Fat | about 6 g |
| Carbohydrates | about 11 g |
| of which sugars | about 9 g |
| Fiber | about 0.5 g |
| Sodium | about 40 mg |
Estimated from the recipe amounts, not lab tested. One glass is about 350 g, about 375 kcal. Energy converted at 4 kcal/g protein, 9 kcal/g fat, 4 kcal/g carbohydrate.