Fruit Matcha Latte with Strawberry & Mango

Prep 10 min·Total 10 min·1 large glass·VEGETARIAN·250 kcal

Two layered fruit matcha lattes in glasses with strawberry and mango purée, matcha and fruit foam, garnished with fresh fruit

Ingredients

For the fruit matcha

1 tsp matcha powder
2 tsp hot water
200 ml (7 fl oz.) cold milk (or plant milk, e.g. oat)
1 Tbsp honey (or other sweetener)
100 gr (3.5 oz.) fresh strawberries or mango
ice cubes

For the fruit foam

50 ml (1.7 fl oz.) milk (or plant milk)
1-2 Tbsp strawberry or mango syrup

Equipment: Blender, Milk frother, Tall glass

Instructions

Fruit purée

1.Wash the fruit (strawberries or mango) and cut into pieces.
2.Blend to a smooth purée, sweetening with a little syrup if needed.

Matcha

1.Whisk the matcha powder with the hot water in a bowl until fully dissolved.
2.Add the cold milk and honey and mix.

Fruit foam

1.Froth the milk with the strawberry or mango syrup using a milk frother or blender until foamy.

Serve

1.Spoon the fruit purée into a glass, scatter the ice cubes on top and pour over the matcha.
2.Finish with the fruit foam and garnish with fresh strawberries or mango pieces and a pinch of matcha powder. Enjoy immediately.

Notes

Tip from my kitchen: for the prettiest layers I pour the matcha slowly over a spoon onto the ice cubes, so it doesn't mix straight into the purée right away. Ripe, fragrant fruit makes the biggest difference; out of season frozen berries or mango pieces work too. If you like it less sweet, leave the syrup out of the purée and sweeten only lightly with honey.

Nutrition per serving: 250 kcal · 4 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook