PINK VELVET MATCHA

After taking a matcha workshop in Japan, I became fascinated by its ritual, versatility, and depth of flavor. But when it comes to how I enjoy it day to day, I tend to lean away from the traditional water-only or simple milk-based versions. I like incorporating complementary flavors — ones that make the drink feel a bit more layered. This recipe was born out of that idea.

White chocolate brings comfort without needing any extra sweetener, and the strawberry extract adds just enough fruitiness to make it playful. It’s a subtle drink — you taste every element, but nothing overpowers. I know I’ll be drinking this on repeat all spring and summer, and I hope you love it as much as I do.

INGREDIENTS

Serves 1

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8 oz cold 2% Organic Milk

1 generous tbsp Ghirardelli White Chocolate Powder (for a sweeter drink with a more pronounced white chocolate flavor, use 2 tbsp)

1/4 tsp Happy Home Strawberry Extract

1 tsp Naoki Superior Blend Ceremonial Grade Matcha (for a stronger matcha flavor, use 2 tsp)

A pinch of Maldon Flaky Sea Salt

5–6 Ice Cubes

Trader Joe’s Freeze Dried Strawberries

METHOD

In a stainless steel frothing pitcher, combine cold 2% organic milk, white chocolate powder, and strawberry extract. Froth until the mixture is creamy, smooth, and foamy.

In a matcha whisking bowl, combine matcha, a pinch of sea salt, and a small splash of water (for 1 tsp of matcha, I use 2 tbsp of water). Whisk vigorously until the matcha is fully dissolved and frothy.

Add 5–6 cubes of ice to a glass. Pour in the strawberry white chocolate milk mixture, then slowly top with the whisked matcha, allowing it to float for a layered effect. Finish with a dusting of finely grated Trader Joe’s freeze-dried strawberries on top. Enjoy!