Matcha Strawberry-Ginger Latte

Name: Matcha Strawberry-Ginger Latte
Yield: 10
Cuisine: American

RECIPE: Excerpted with permission from Bake Sum: Asian American Pastries, Breads, and Other Treats by Joyce Tang and Soleil Ho published by Hardie Grant North America.

Photo: Aya Brackett

August 31, 2026

Earthy matcha and fresh strawberries make all the difference in this popular latte.

In Bake Sum Bakery Cookbook, which is named after her Oakland bakery, Joyce Tang features an array of delectable Asian American-inspired treats such as a Thai tea mango croissant and matcha rice crispy treats. But she also includes the recipe for one of the most popular warm-weather beverages at Bake Sum, the iced matcha strawberry-ginger latte. “This drink looks and tastes like California in a cup, filled with pastures of green and tons of strawberries,” Tang writes. By the way, she notes that frozen strawberries can be used in a pinch but may require a bit more sugar and a squeeze of lemon to balance out the flavors.

Ingredients

Yield:2

1-inch knob of fresh ginger, peeled and sliced
1/2 cup sugar
1/2 cup water
1 cup fresh strawberries
1 tsp. matcha powder
2 Tbsp. water
Ice cubes
2 cups oat or cow milk

Tools:chawan/matcha bowl or small bullet blender, chasen/matcha whisk, small saucepan
Glass:12-oz.

Preparation

Sift the matcha powder into a chawan, or matcha bowl, and add the water (see Note). Use a chasen, or matcha whisk, to start whisking vigorously back and forth in a straight line (not in a circular motion). Continue until the whisk has started to produce microfoam. Pour the strawberry puree into the bottom of two 12-ounce / 355 ml glasses, then top with ice. Fill two-thirds of the way up the glass with the milk of your choice. Pour the just-prepared matcha over the top. Stir and enjoy as soon as possible.
STRAWBERRY-GINGER PURéEIn a small saucepan, combine the ginger, sugar, and water and simmer over low heat for about 10 minutes, or until the ginger’s bright yellow color starts to become dull. Remove from the heat and cool for a few minutes until it is no longer hot to the touch. In a blender, combine the strawberries and cooled ginger and its syrup and blend until it’s pourable but still a bit chunky. The ginger should be minced into fine pieces. (The purée can be made ahead and stored in the fridge for up to 2 weeks.)
NOTEIf you don’t have a matcha bowl, a small bullet blender will work; however, you’ll end up wasting a little bit of the precious green elixir. And if you’re looking for high-quality matcha powder, Asha Tea House is a great source.