04/13/2026
Spring Limited Edition: Strawberry Matcha Soy Jelly Drink
Ingredients
Matcha Soymilk Jelly:
Nature’s Soy Matcha Soymilk: 250ml
Whipping cream: 100ml (for extra silkiness)
Matcha Powder: 2g (sifted, for enhanced color and aroma)
Gelatin Powder (or Agar-agar): 5g
Sugar: 10g (adjust to preference; the soy milk is already lightly sweetened)
Drink Base:
Nature’s Soy Matcha Soymilk: 250ml (chilled)
Bottom Layer:
Fresh Strawberry Base: 50ml (Fresh strawberries finely chopped and mixed with honey to taste)
Sea Salt Soy Cream Foam:
Whipping cream: 50ml
Nature’s Soy Sweetened Soymilk: 50ml
Sea Salt: A tiny pinch
Instructions
Prepare the Matcha Soy Jelly (Recommended to prepare the night before):
Whisk together the sifted matcha powder, gelatin powder, and 250ml of Matcha Soymilk until smooth and well combined.
In a small pot, combine the whipping cream and sugar. Heat over low heat until the sugar is fully dissolved (approx. 60°C; do not let it boil).
Remove from the heat, pour the mixture into a container, and refrigerate for at least 3 hours, or until completely set.
Make the Sea Salt Soy Cream Foam:
In a chilled mixing bowl or frother, combine the whipping cream, Sweetened Soymilk, and a pinch of sea salt.
Using a hand mixer or milk frother, whisk the mixture until it thickens into a soft, velvety foam. You want it to be thick enough to sit on top of the drink but still light enough to pour slowly.
Note: Do not over-whip into stiff peaks; keep it silky and pourable.
Assembly:
Pour the prepared honey-strawberry mixture into the bottom of a clear glass.
Using a spoon, cut the set Matcha Soy Jelly into bite-sized pieces (approx. 0.5 inch—small enough to pass through a wide straw). Gently layer the jelly on top of the strawberries until it fills with about 1/3 of the glass.
Slowly pour in the chilled Matcha Soymilk.
Finish by gently pouring the Sea Salt Soy Cream Foam over the top to create a beautiful, natural gradient effect.
Garnish with a sprinkle of matcha powder for that final touch.
