Strawberry Blossom Matcha Iced Recipe

Make strawberry puree

Place 1 cup hulled fresh strawberries, 2 tablespoons granulated sugar, 2 tablespoons water, and 1 teaspoon lemon juice into a blender or food processor. Blend until smooth, about 20–30 seconds. If you prefer a silkier texture, strain through a fine-mesh sieve into a small bowl to remove seeds. Set aside 2 tablespoons of this puree for the cold foam and reserve the rest for the drink.

If the puree is very thick, stir in an additional 1 teaspoon water or simple syrup to reach a spoonable but pourable consistency for layering.

Sift 1.5 teaspoons matcha powder into a small bowl to remove clumps.

Add 60 ml hot water (about 80°C / 175°F) to the matcha. Whisk vigorously in an M or zig-zag motion until frothy and fully dissolved, about 15–30 seconds. Alternatively, use a small electric milk frother.

Stir in 1 tablespoon simple syrup (or honey) to sweeten. Taste and adjust sweetness to preference. Chill briefly if still warm — you want it cool before layering over milk.

Fill a 16-20 oz (about 475–600 ml) glass with 1 cup ice cubes.

Pour 1 cup cold milk over the ice, leaving some room at the top for foam and matcha. Gently spoon or pour about 2–3 tablespoons (or desired amount) of the reserved strawberry puree along the inside edge so it creates a visible strawberry layer at the bottom/side of the glass.

Slowly pour the chilled matcha over the back of a spoon held just above the milk surface (or pour gently down the inside of the glass) to create a layered effect between the green matcha and the white milk. The strawberry layer should remain mostly at the bottom, with milk in the middle and matcha on top.

Taste and add more simple syrup or strawberry puree if you prefer sweeter.

In a small bowl or jar, combine 1/4 cup heavy cream, 1 teaspoon powdered sugar, 1/4 teaspoon vanilla extract, and 2 tablespoons reserved strawberry puree. If using mascarpone/cream cheese for stability, whisk or beat in 1 teaspoon until smooth.

Using an electric handheld frother, small whisk, or immersion blender, whip the mixture until it becomes thick and foamy but still pourable — goal is a light, airy cold foam (about 20–40 seconds with a frother). For aquafaba, whip until foamy and fold in puree and sugar carefully.

Spoon the strawberry cold foam onto the top of the layered drink, creating a thick cap.

Dust lightly with 1/4 teaspoon matcha powder and garnish with a thin strawberry slice if desired.

Serve immediately with a straw and small spoon. Encourage the drinker to stir if they want a blended strawberry-matcha-milk flavor, or sip as layered for changing flavor notes.

Store any leftover strawberry puree in the refrigerator for up to 3 days; discard cold foam if not used immediately.