Last fall my roommate and I spent an hour in line at the new Machi Machi, a Taiwanese tea shop chain, that had opened up in Toronto – the wait an obvious necessity, my roommate pointed out, as after all, Jay Chou is a fan. We also discovered that Machi Machi drinks make for perfect colour-coded fashion accessories and there is a super cute wall to take photos with (note: none of these infants, dogs or fashionistas are me).
Long wait aside, we both agreed that the fresh strawberry latte with panna cotta (also a fashion necessity) was our favourite – strawberries pureed with milk, poured over a soft and jiggly panna cotta, and the whole thing drank with a straw. (It must be said: eating panna cotta with a straw is pure brilliance.)
Right now it’s hard to make it out there, but the drink is also quite achievable to make at home! Make the panna cotta the night before and let it set overnight in a jar. The next day puree together the strawberries and milk and pour over top. Best drank with a wide straw – I have one that I’ve saved from previous bubble tea visits.
I’ve gone with matcha flavoured panna cotta here, but I’ve indicated in the recipe below how to be more in line with the original: skip the matcha and add a bit of vanilla extract and evaporated milk.
Panna cotta is typically made with mostly cream. I’ve tried a batch with half-and-half, but it’s quite rich and filling! I like using just milk, but feel free to substitute 1/2 to 1/4 cream of the milk with cream.
If you don’t have a wide straw, I suspect this would be a bit of hassle to drink. In that case, perhaps try preparing it in a bowl to be eaten with a spoon.
strawberry milk with matcha panna cotta
Inspired by machi machi. Either makes two 1.5 cup small mason jars or three 1 cup jam jars. The panna cotta lasts in the fridge for a few days. I’ve also stored the panna cotta with the strawberry milk in the fridge for a day as well, though you’ll have to stir the milk as the strawberry puree will separate a bit!
This is a rather easy and silly recipe but I love easy and silly!
matcha panna cotta
- 1 cup whole milk (or substitute part cream)
- 1 tbsp sugar, or to taste
- 1 tbsp matcha
- 1 1/2 tbsp hot water
- 1 tsp gelatin bloomed in 1 tbsp water
- 200g (1 1/2 cups) chopped strawberries
- 1 cup whole milk
- 2-3 tsp sugar, or to taste
Whisk the matcha with the hot water until smooth and no lumps remain. Add the sugar and whisk until dissolved. Whisk this mixture into the milk – feel free to taste and adjust to be sweeter.
Melt the bloomed gelatin in the microwave (about 5 seconds should be sufficient) and whisk into the milk mixture. Pour through a small strainer (to remove any matcha lumps) into 2-3 jars, cover and place in the fridge to let set overnight.
Puree the strawberries, milk and sugar together in a blender. Taste and add more sugar as desired. Pour over the panna cotta. Drink with a wide straw if you have one!
for a flavour closer to the original
Leave out the matcha, add 1/4 tsp vanilla extract and replace 1/4 of the milk with evaporated milk (Machi Machi’s panna cotta has a bit of a cooked taste to it and I found this seemed to be quite similar).
Update notes: photos updated Jun 2021.