Strawberry Matcha Latte

This Strawberry Matcha Latte Recipe is my take on the viral matcha cloud drinks I’ve seen floating around online. Instead of using matcha to create the topping, I create a strawberry cloud that's light, fruity, and fluffy, thanks to the use of cottage cheese (really!). It sits perfectly on top of the best sweet, cold matcha base for a picture-perfect latte that's almost too pretty to drink. It only takes 10 minutes to make and has 7 grams of protein, making it one of my favorite afternoon pick-me-ups!

Course Drinks

Cuisine American

Diet Vegetarian

Prep Time 10

Total Time 10

Servings Drinks

Calories 137kcal

Author Christine McMichael

Equipment

1 Blender
2 Drink Glasses

Ingredients

Strawberry Cloud (makes 2 servings)

1 cup fresh ripe strawberries tops cut off
1-2 Tablespoons freeze-dried raspberries optional, but adds extra color and flavor
2 1/2 Tablespoons cottage cheese see notes
1-2 teaspoons maple syrup to taste

Matcha (need to make 2)

2 teaspoons matcha powder
1/2 cup hot water
1/2 cup milk or milk of choice
2 teaspoons vanilla extract
2 teaspoons maple syrup
ice to fill your glass

Instructions

Add the fresh strawberries, freeze-dried raspberries (if using), cottage cheese, and maple syrup to a blender. Blend until smooth, creamy, and lightly fluffy.
Whisk the matcha powder with the hot water until smooth. Pour in the milk, vanilla, and maple syrup, whisking until combined.
Pour the matcha into two glasses filled with ice.
Gently spoon or pour the strawberry cloud over the tops of each matcha.
Stir and enjoy or leave in two separate layers!

Video

Notes

Feel free to double the cloud topping and have extra saved in the fridge for the next day.
If you don’t want to use the cottage cheese, feel free to swap it for 3 Tablespoons of heavy cream instead!

Nutrition