Iced Strawberry Matcha Latte with Lemon Thyme Syrup
This vibrant Iced Strawberry Matcha, is brightened by a lemon thyme simple syrup. A fresh, seasonal sip that’s earthy, fruity, and herbal.
Servings: 1
Equipment
- Matcha Bowl
Ingredients
Lemon Thyme Syrup
- ½ cup Filtered Water
- ½ cup Granulated Sugar
- 5-6 sprigs Lemon Thyme
Strawberry Compote
- 2 tablespoon Brown Sugar or Coconut Sugar
- 1 cup Fresh Strawberries Chopped
Iced Strawberry Matcha Latte with Thyme Syrup
- 1 tablespoon Strawberry Compote
- 2 teaspoon Lemon Thyme Syrup
- 1 teaspoon Matcha Powder
- 30 ml Hot Water
- ½ cup Cold Milk
Instructions
Lemon Thyme Syrup
- Combine water and sugar in a small saucepan over medium heat. Whisk until all the sugar has dissolved.
- Add lemon thyme and allow to simmer for 10 minutes, whisking frequently.
- Remove from heat and allow the mixture to cool slightly before straining syrup into a small jar with a lid.
- Keep stored in the fridge for about 1-2 weeks.
Strawberry Compote
- In a small saucepan add strawberries and sugar and cook over medium heat, stirring occasionally.
- Once strawberries have softened use a masher to break them down. Remove from the heat once it begins to thicken and allow it to cool fully.
Iced Strawberry Matcha With Lemon Thyme Syrup
- Whisk together matcha, water, and syrup.
- Add strawberry compote to the bottom and brush on the sides in a glass.
- Fill the glass with ice, and milk and pour in the matcha. Stir and enjoy.
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