tonight's midnight meal
strawberry matcha latte, three layers
Ingredients · tap to check
- 4 ripe strawberries (~½ cup)
- 1½ tsp matcha (ceremonial grade — the color's sharpest)
- 4 tbsp hot water (~80°C, not boiling)
- ¾ cup cold milk
- 4–6 ice cubes
- (optional) maple syrup or agave
The Way
- Rinse and hull the strawberries, then muddle them — leave it a little chunky so the layer stays put. Stir the syrup in here if using; the sugar makes it heavier, so it sinks and stays.
- Sift the matcha to knock out the lumps, add the 80°C water, and whisk hard in a W or M motion for 15 to 30 seconds until frothy and smooth. Let it cool a minute so it won't melt the ice.
- Spoon the strawberry purée into the bottom of the glass. Fill it up with ice.
- Pour the cold milk slowly over the back of a spoon so it floats in a white band.
- Pour the matcha the same slow way on top. Three layers — serve right away, and stir it just before you drink.
midnight tip — it's all density. the sweet purée sinks, the milk floats, the thin matcha rides on top. keep everything cold and pour slow over a spoon, or it all blends into one green.
Questions
Can I use frozen strawberries instead of fresh?
Yes — thaw them first and drain off excess liquid before muddling, or the purée will be too thin to stay settled at the bottom of the glass.
Why do the layers keep mixing together instead of staying separate?
It comes down to temperature and pour speed. Make sure the milk and matcha are cold, and pour each one slowly over the back of a spoon so it lands gently on the layer below instead of crashing through it.
Can I use a non-dairy milk?
Oat milk works best for keeping a clean white middle layer — it's thick enough to float. Thinner milks like almond can streak into the matcha layer more easily.
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made with AI · cooked with a very real appetite
@jens_midnightkitchen
@jens_midnightkitchen