Strawberry Milk with Matcha Foam

For the Strawberry Milk:

• ½ cup fresh strawberries, finely chopped

• 1–2 tsp sugar (adjust to taste)

• ¾ cup cold milk (dairy or non-dairy like oat, almond, or soy)

• Ice cubes

For the Matcha Foam:

• 1 tsp matcha powder (ceremonial or high-quality culinary grade)

• 2 tbsp hot water (not boiling, ~175°F / 80°C)

• ¼ cup cold heavy cream (or plant-based whipping cream)

• 1–2 tsp sugar or vanilla syrup (optional)

 Instructions

 Step 1: Make the Strawberry Milk Base

1. In a small bowl, mash the strawberries with sugar until juicy and chunky (or blend for a smoother purée).

2. Spoon the mixture into the bottom of a tall glass.

3. Fill with ice and pour in cold milk over the strawberries. Stir gently to marble it.

 Step 2: Make the Matcha Foam

1. In a small bowl, whisk matcha powder with hot water until completely dissolved and frothy.

2. In a separate bowl, whisk the cream and sugar/syrup until soft peaks form (thick but pourable).

3. Gently fold the matcha into the whipped cream until combined. You’ve got your matcha foam!

 Step 3: Assemble

1. Slowly spoon or pour the matcha foam on top of the strawberry milk.

2. Optional: dust with extra matcha powder or garnish with a strawberry slice.

 Tips

• Want a layered look? Pour the milk slowly and add the matcha foam carefully over the back of a spoon.

• No heavy cream? Use cold milk and froth it with matcha + sweetener for a lighter version.

• For extra strawberry flavor, simmer strawberries into a syrup first and chill before use.

 Serving Ideas

• Use a clear glass to show off the pink + green layers 💚💗

• Serve with a wide straw or a long spoon

• Perfect for reels with soft cafe music, overhead pours, and close-up swirls

Final Sip

This Strawberry Milk with Matcha Foam is creamy, nostalgic, and refreshingly balanced — sweet from berries, mellow from milk, and just the right hint of matcha on top. It’s a vibe in a glass.