Strawberry Mint Iced Matcha

Smooth matcha blended with ripe strawberry and a hint of fresh mint for a bright, refreshing balance of earthy and sweet.

What You'll Need:

• 3g Matcha
• 200g Milk (of your choice)
• 30g (3 pumps) Luke's Strawberry Mint Syrup
• 30g Coconut Whipped Cream (or whipped cream of your choice)
  
• Ice

How to Make the Gingerbread Latte:

1. Bloom matcha whisk (place in a bowl of warm water for 1-2 minutes).      
2. Fill 16oz glass 1/2 way with ice.
3. Add 10g (1 pump) of syrup to bottom of glass.
4. Fill glass 3/4 of the way with milk.
5. Pour matcha into fine mesh strainer and sift into matcha bowl.
6. Prepare matcha as per instructions.
7. Pour matcha over the milk and stir until incorporated.
8. Add the remaining syrup (20g or 2 pumps) and 30g coconut whip into small pitcher, and stir with spoon to create a cold foam.
9. Pour the cold foam over back of spoon into the glass and over the matcha to ensure it layers.