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March Mocktail Recipe: Cocoa Strawberry Cream Matcha Latte

March Mocktail: Cocoa Strawberry Cream Iced matcha Latte in etched butterfly glass

Get ready to make a mess of your kitchen!  It's worth it though. Our March drink recipe is a beautiful spring colored iced matcha tea latte with a twist. Adding a bit of cocoa powder into the matcha gives just of chocolate hint to play off of the strawberry cream topping.  Adding the sweetener is very important because cocoa is bitter on it's own.  When it has sugar and milk to play with, we get the chocolaty magic we all know and love. 

Food is science.


1 teaspoon matcha powder. The Good Kind.
½ teaspoon cocoa powder. The Nearest Kind.
2 oz hot water
1 teaspoon sweetener or simple syrup
6 oz milk, dairy or plant-based

2-3 medium strawberries
2 oz heavy cream
1 oz milk
1 teaspoon sweetener or simple syrup


In a small glass, sift in matcha powder, sweetener, and cocoa.Pour in hot water and whisk vigorously with a bamboo whisk or milk frother until dissolved and slightly foamy on top.Fill a glass about ¾ full with ice. Pour in milk and matcha. Stir to combine. It’ll melt the ice - that’s ok. No polar bears to worry about in there.

If you stopped here, you'd have a nice matcha latte.

But we aren't stopping here. It's Bat Country.

In a small food processor, puree the strawberries, heavy cream, and sweeter. You want it to be thin enough to pour but smooth enough not to gloop onto your matcha. Give it a very gentle stir to blend the layers into a gradient. Dust the top with some cocoa powder and blow raspberries at your nearest Starbucks like the alpha gradient blender you are.

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