Strawberry Matcha Latte Popsicles (Print Version)
Sweet strawberries meet earthy matcha in these creamy frozen treats layered with vanilla-infused milk.
# What You'll Need:
→ Strawberry Layer
01 - 2 cups fresh strawberries, hulled and halved
02 - 2 tablespoons honey or maple syrup
03 - 1 teaspoon fresh lemon juice
→ Matcha Latte Layer
04 - 1 1/4 cups whole milk or dairy-free alternative
05 - 1 tablespoon culinary-grade matcha powder
06 - 2 tablespoons hot water
07 - 1/4 cup sweetened condensed milk
08 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Combine strawberries, honey or maple syrup, and lemon juice in a blender. Process until completely smooth.
02 - Pour the strawberry puree evenly into popsicle molds, filling each mold halfway. Place in freezer for 30 to 45 minutes until just set but not completely frozen.
03 - Whisk matcha powder with hot water in a small bowl until smooth and free of lumps.
04 - Combine milk, sweetened condensed milk, and vanilla extract in a separate bowl. Stir in the dissolved matcha until fully incorporated.
05 - Gently pour the matcha latte mixture over the set strawberry layer in each mold, filling to the top.
06 - Place popsicle sticks into each mold and freeze for at least 6 hours until completely solid.
07 - Run the molds briefly under warm water to loosen the popsicles, then remove from molds and serve immediately.
# Expert Advice:
01 -
- The earthy matcha balances the sweet strawberries in a way that keeps you coming back for seconds
- They look stunning layered and fancy but come together with minimal actual effort
02 -
- Skipping the partial freeze of the strawberry layer will make the colors bleed together into a brownish mess
- Room temperature matcha mixture poured onto frozen strawberries can crack the first layer if you pour too quickly
03 -
- Sift your matcha before whisking to prevent stubborn clumps that never dissolve
- Use silicone popsicle molds for the easiest release without the warm water trick