Strawberry Matcha Latte

Steps

1. Measure 1 cup strawberries (frozen). I weighed them (120 g) for accuracy using a digital kitchen scale. Next, add 2 tsp sugar.

2. Add 1 Tbsp water. Then, purée in a blender or small food processor; I used a stick blender. Blend until smooth and no chunks remain.

3. You will have 2 servings of purée. Add 1 serving strawberry purée to the bottom of one tall serving glass.

4. Level the strawberry layer. For one glass, gently add about 1 cup ice cubes (10 ice cubes) on top of the purée.

5. Sift 1½–2 tsp matcha (ceremoial or culinary grade) through a fine-mesh strainer over a matcha tea bowl or small bowl. Nami's Tip: Sifting helps to prevent clumps for a smooth texture.

6. Gently add 3 Tbsp hot water that's 176°F or 80°C; I weighed it (45 ml) for convenience. If using a bamboo matcha whisk (chasen), soak the tines briefly in warm water to soften.

7. Briskly whisk the powder and water using your wrist in a quick, back-and-forth W (or M) pattern. When small bubbles appear, start whisking the surface of the tea until you have a thick froth with many tiny bubbles.

8. For one glass, slowly pour ¾ cup milk in a thin stream directly onto the ice cubes. I weighed it (180 ml). Nami's Tip: Pouring slowly keeps the strawberry and milk from mixing together for a thick, bright red strawberry layer.

9. Slowly pour a thin stream of matcha tea into the glass all around the surface to create an even matcha layer. Serve with a straw and enjoy.

10. Store leftover strawberry purée in an airtight container in the fridge overnight. I don't recommend refreezing previously frozen strawberries. However, if you used fresh strawberries, you can freeze the purée. For the best flavor, I recommend whisking the matcha tea just before serving.