Here at Edill's Coffee House, nestled in the heart of Scarborough, we're known for our Strawberry Matcha.
It's not just a drink; it's a vibrant experience.
The kind that makes you pause, breathe deep, and feel that summer sunshine, even on the greyest days.
We've spent years perfecting this recipe, obsessing over every detail, from the precise grade of matcha to the subtle notes of our homemade strawberry syrup.
Forget those artificial, cloyingly sweet imitations you find elsewhere.
This is the real deal, crafted with love and the finest ingredients.
We start with a ceremonial-grade matcha, sourced directly from a small farm in Uji, Japan – the undisputed holy land of matcha.
Its vibrant green hue and delicate, grassy aroma are a world apart from the dull, bitter stuff you find in most cafes.
Then there's our strawberry syrup.
Skip the store-bought stuff – it's worth the extra five minutes to create a syrup that bursts with the fresh, sun-ripened flavor of real strawberries.
We use a touch of balsamic vinegar to deepen the complexity and balance the sweetness. It's a game-changer.
Finally, we layer it all together with creamy oat milk, creating a drink that's both visually stunning and incredibly satisfying.
The bright pink syrup swirling into the emerald green matcha, topped with a velvety smooth layer of microfoam – it’s a feast for the eyes as much as the palate.
So, are you ready to embark on this matcha journey with us?
We'll guide you through every step, from whisking the perfect matcha shot to creating a strawberry syrup that will elevate all your summer beverages.
Let's unlock the secrets to the ultimate Strawberry Matcha!
Not in the mood to brew?
Order at Edill's Coffee HouseTotal Time
40m
In a small saucepan, combine the strawberries, sugar, water, and balsamic vinegar (if using).
Bring the mixture to a simmer over medium heat, stirring occasionally. Once simmering, reduce the heat to low and continue to simmer for about 10-15 minutes, or until the strawberries have softened and the syrup has thickened slightly. The aroma will be intensely fruity and sweet.
Remove the saucepan from the heat and let the syrup cool slightly. Pour the syrup through a fine-mesh sieve, pressing down on the strawberries to extract as much liquid as possible. Discard the solids. Transfer the syrup to an airtight container and refrigerate for at least 30 minutes to allow it to cool completely and thicken further. The syrup will continue to thicken as it chills.
First, we need to create a smooth, concentrated matcha shot. Warm your matcha bowl with hot water, then discard the water. This preheating step helps the matcha bloombloomThe rapid release of gas from coffee grounds when hot water first hits them. beautifully. Add the sifted matcha powder to the warm bowl. Gently pour the hot (but not boiling!) water over the matcha. Now, using your matcha whisk (chasen), whisk vigorously in a 'W' or 'M' shape until a smooth, frothy paste forms. You're aiming for a vibrant green color and a fine layer of microfoammicrofoamFinely textured milk foam with microscopic bubbles, ideal for latte art and smooth mouthfeel. on top. The aroma should be grassy and slightly sweet.
"Avoid circular motions as this can create lumps. Focus on a fast, back-and-forth motion to incorporate air and break up any clumps."
Next, we'll prepare the oat milk. If you have an espresso machine, steam the oat milk until it's hot, creamy, and has a velvety microfoammicrofoamFinely textured milk foam with microscopic bubbles, ideal for latte art and smooth mouthfeel.. If you don't have a machine, use a milk frother to create a similar texture. We're looking for a milk that's thick enough to create a beautiful latte art pour, but not so stiff that it's difficult to work with.
"For the best microfoam, start with cold oat milk and use a gentle swirling motion as you steam/froth."
Now for the fun part! In a glass, pour the strawberry syrup. If you're making an iced version, add the ice cubes first. Gently pour the steamed/frothed oat milk over the syrup, leaving about an inch of space at the top. Finally, carefully pour the matcha shot over the milk, aiming for the center of the drink. Watch as the green matcha swirls through the creamy white milk, creating a beautiful visual effect.
Garnish with a sprinkle of matcha powder or a fresh strawberry slice, if desired. Serve immediately and enjoy the harmonious blend of sweet strawberry, earthy matcha, and creamy oat milk.
Perfect for hot summer days. This variation is crisp and refreshing.
A comforting and warming version, ideal for cooler weather.
1Sifting the matcha powder is crucial for preventing clumps and ensuring a smooth, velvety texture.
2Experiment with different types of milk to find your preferred flavor and texture. Almond milk and soy milk are great alternatives to oat milk.
3Adjust the amount of strawberry syrup to suit your personal preference. Start with a smaller amount and add more as needed.
1Using boiling water to prepare the matcha. This can scald the matcha and result in a bitter taste.
2Overheating the oat milk. This can cause the milk to curdle or separate.
3Not whisking the matcha vigorously enough. This can result in a clumpy and uneven texture.
The vibrant pink color of our strawberry syrup contrasts beautifully with the matcha green, making it a popular Instagrammable drink!
This recipe captures the essence of Edill's Coffee House in Scarborough. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
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