Strawberry Matcha Iced Latte
1 Serving | 5 minutes
Introduction
The Strawberry Matcha Iced Latte is the drink that has taken over aesthetic coffee culture—and for good reason. The earthy, vegetal depth of ceremonial-grade matcha plays beautifully against the sweet, fruity notes of Juice Plus+ Strawberry Complete in a frothed oat milk base. Poured over ice in layers, it is as visually striking as it is delicious. The key is temperature control: hot water at 175°F (not boiling) preserves the delicate matcha flavor without bitterness.
Ingredients
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1 scoop Juice Plus+ Strawberry Complete
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1 tsp ceremonial grade matcha powder
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2 tbsp hot water (not boiling — approximately 175°F / 80°C)
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1 cup unsweetened oat milk
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1 cup ice cubes
Directions
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Make the matcha shot: sift 1 tsp ceremonial-grade matcha into a small bowl or matcha cup to remove clumps. Add 2 tbsp hot water (175°F / 80°C—not boiling) and whisk vigorously in a W or M motion until fully dissolved with no lumps and a light foam forms on top. Set aside.
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Fill a tall glass generously with ice cubes.
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Add 1 cup of oat milk to a separate cup or frothing jug and stir in 1 scoop of Juice Plus+ Strawberry Complete. Froth until fully combined, smooth, and slightly foamy.
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Pour the strawberry oat milk mixture over the ice, then gently pour the matcha shot over the back of a spoon to create a beautiful layered effect.
Pro Tip: Using a bamboo chasen (matcha whisk) gives the best froth on the matcha shot. For a sweeter drink, add ½ tsp honey or maple syrup to the matcha shot before pouring. The layers look best when poured slowly—patience is the secret ingredient here.
