Strawberry matcha latte

How do you get the three layers to hold

The layers are a density trick. Sugar makes the strawberry syrup the heaviest layer, so it stays at the bottom; milk is lighter and sits above it; the matcha-and-water mix is lightest of all and floats on top. Two things protect the effect: keep the syrup properly sweet and cold, and pour each layer slowly, over the back of a spoon or down the inside of the glass. If the colours still blur, the glass or the milk was too warm, or the pour was too fast.

Fresh or frozen strawberries

Both work well. In summer, fresh NZ strawberries make a brighter, fresher-tasting syrup. The rest of the year, frozen berries are cheaper, already ripe and actually break down faster in the pot, so they are the sensible default (no thawing needed). Very ripe fruit needs a little less sugar; taste the syrup as it cools. The lemon juice is not optional decoration: it keeps the colour vivid and stops the sweetness going flat.

Shortcuts when you are not making syrup

For a faster version, muddle a few very ripe strawberries with a teaspoon of sugar straight in the glass, or loosen a spoonful of good strawberry jam with hot water. Cafe strawberry matchas are usually built on a commercial syrup or purée, which is why they taste sweeter than homemade. With your own syrup you control exactly how sweet the drink lands.

Common questions