Strawberry Matcha

• 2 oz strawberry purée (or syrup)

• 6 oz milk (dairy or alternative)

• 2 oz water (hot, ~175°F / 80°C)

• 2 tsp (4 g) matcha powder (ceremonial or latte grade)

• 1–2 tsp sugar or sweetener (optional, adjust to taste)

• Ice

1. Prepare the strawberry base

   • Add 2 oz strawberry purée to the bottom of the 12oz cup.

   • If using syrup, you can stir in a little sugar if desired for extra sweetness.

2. Add ice

   • Fill the cup with ice to about ¾ full.

3. Pour milk

   • Add 6 oz cold milk over the ice, pouring gently so the strawberry layer stays at the bottom.

4. Make the matcha

   • In a small bowl, whisk 2 tsp matcha powder with 2 oz hot water (~175°F / 80°C).

   • Whisk until smooth and frothy, with no clumps.

   • Sweeten here if desired.

5. Layer the drink

   • Slowly pour the prepared matcha over the milk, creating a layered effect (green over white over pink).

6. Serve

   • Place lid on securely.

   • Serve with a wide straw so customers can mix while drinking.

✅ Barista Tip:

• For extra visual appeal, drizzle a little strawberry purée on the inside of the cup before step 1.

• If your shop does high volume, pre-whisk matcha concentrate (matcha + water) in batches and store chilled for quicker service.