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Strawberry Lavender Matcha Milk Tea
Serves
1
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 Minutes
About
Developed by Kikkoman Kitchen Cabinet Chef Evan Gonzalez, this Strawberry Lavender Matcha Milk Tea is designed specifically for iced service, this build features a meticulously adjusted sweetness and spirit profile to ensure the integrity of the flavor remains intact as the ice melts. The Kikkoman® Soymilk Original provides stability and complements matcha and lavender aromatics. Best consumed immediately to preserve boba texture.
Ingredients
- 1.5 oz London Dry Gin
- 1.5 oz Kikkoman® Soymilk Original
- 0.75 oz Matcha Tea
- 0.75 oz Strawberry-Lavender Simple Syrup
- 0.25 oz Maple Syrup
- 0.25 oz Demerara
- 2-3 drops Saline
- Ice (as needed)
Variation
- Zero-proof: Replace gin with chilled jasmine tea.
- Dessert-forward: Add 0.25 oz vanilla syrup.
Directions
- Bloom matcha powder with hot (not boiling) water and whisk until smooth.
- Add gin, soy milk, strawberry–lavender simple syrup, maple syrup, and salt to a shaker.
- Add bloomed matcha and fill shaker with ice.
- Shake hard for 12–15 seconds to account for ice dilution.
- Fill glass halfway with fresh ice.
- Strain cocktail over ice and boba.
- Garnish with fresh Lavender.
- Serve immediately with a wide straw.
Notes:
Strawberry–Lavender Simple Syrup:
Simmer 1 cup chopped strawberries, 1 cup water, and 1 cup sugar for 5–7 minutes. Remove from heat, add 3-4 sprigs of fresh lavender, (or 1 tsp culinary lavender), steep 5 minutes, fine strain, and chill.
Matcha Tea:
Thin Tea: 1 tsp Matcha to 2-3 oz Hot (not boiling) water
Thick Tea: 2 tsp Matcha to 1 oz hot (not boiling) water












