Whisk vigorously in an M-shaped motion with a bamboo whisk (chasen) or a small frothing whisk for 15–30 seconds until the matcha is smooth and frothy. Stir in 1 tsp sugar (or simple syrup) until dissolved. Taste and adjust sweetness if desired. Set aside to cool slightly.

Strawberry Syrup

Cook strawberries

Place 6 oz hulled and quartered strawberries, 2 tbs sugar, 2 tbs water, and 1 tsp lemon juice in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally, and cook for 5–7 minutes until the strawberries break down and release juices.

Remove from heat. For a textured syrup, mash with a fork or potato masher to desired consistency. For a smooth syrup, transfer to a blender or use an immersion blender and blend until smooth. Taste and add more sugar if needed. Let the syrup cool to room temperature (about 10–15 minutes).

If you prefer a thinner syrup, strain through a fine mesh sieve into a bowl to remove seeds and pulp, pressing to extract as much liquid as possible. Reserve any strained pulp for another use or mix back in if you want texture.

Assembly

Build the drink

Fill a 16 oz serving glass with about 1 cup ice cubes (adjust to fit glass). Pour 12 oz cold milk over the ice, leaving room at the top for matcha and syrup.

Spoon or pour 2–3 tablespoons of the cooled strawberry syrup into the glass around the ice. (Adjust to taste; more syrup = sweeter, more pronounced strawberry flavor.)

Slowly pour the whisked matcha over the top of the milk so it layers or swirls attractively. If desired, add 1 tsp vanilla syrup or additional simple syrup for extra sweetness.

Stir gently with a long spoon to combine before drinking, or leave layered for a visual effect and stir as you sip.

Garnish option: top with a thin strawberry slice on the rim or a light dusting of matcha powder.