This Strawberry Matcha Latte recipe layers fresh strawberry puree, cold milk, and whisked matcha into a creamy, lightly sweet iced drink that's ready in 10 minutes. The sweet-tart strawberries are delicious with earthy matcha, and those gorgeous red, white, and green layers make it pretty enough for a coffee shop.
It's just as easy to make as my Starbucks Iced Matcha Latte Copycat, with a fresh strawberry twist. Made with simple ingredients, you don't need any fancy equipment; just pour everything into the glass in the right order, give it a stir, and enjoy.
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Recipe at a Glance
- Makes: 1 drink
- Ready in: 10 minutes
- Best milk options: Dairy, oat, almond, or coconut milk
- Skill level: Easy
- Serve with: Strawberry rhubarb cream cheese muffins or easy oat milk chia pudding
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Why This Recipe Works
Fresh strawberries blended with a little sugar and lemon juice make a puree that's sweet enough to balance matcha's natural earthiness without overpowering it. The lemon juice brightens the strawberry flavor and helps maintain its vibrant color.
Layering comes down to density and pour technique. Pouring the milk slowly over the ice, then pouring the matcha slowly over the milk, keeps the layers distinct before you stir everything together. It's the same technique I use to get a clean pink-to-white gradient in my Copycat Starbucks Pink Drink.
Ingredients You'll Need
For the Strawberry Puree:
- Fresh Strawberries. Choose ripe, red berries for the best flavor and color. Hull them before blending.
- Granulated Sugar. Just a touch to sweeten the puree and balance the tartness of the lemon juice.
- Fresh Lemon Juice. Brightens the strawberry flavor and helps keep the puree's color vibrant.
For the Matcha Latte:
- Matcha Powder. Use a good-quality matcha powder with a vibrant green color for the best flavor and appearance. You don't need expensive ceremonial-grade matcha for this latte, but avoid dull or yellowish matcha, which can taste more bitter.
- Hot Water. A splash of water is all you need to whisk the matcha powder into a smooth, concentrated mixture before it's added to the latte. Use water around 165°F rather than boiling water, which can emphasize matcha's bitterness.
- Milk of Choice. Whole milk makes the latte extra creamy, but plant-based milk, such as oat milk, almond milk, rice milk, hemp milk, or refrigerated coconut milk, work well too.
- Ice Cubes. Needed to keep the drink cold and to help create that clean, layered look.
How to Make a Strawberry Matcha Latte
Make the strawberry puree. Add the strawberries, sugar, and lemon juice to a small blender. Blend until mostly smooth.
Prepare the matcha. Sift the green tea powder into a small bowl to prevent clumps. Pour in the hot water and whisk briskly back and forth in a "W" motion until smooth and slightly frothy.
Assemble the latte. Pour all of the strawberry puree into the bottom of a tall glass. Fill the glass with the ice cubes, then slowly pour the milk over the ice. Next, slowly pour the prepared matcha over the milk. You'll end up with strawberry puree at the bottom, creamy white milk in the center, and green matcha on top, with pretty strawberry swirls throughout the glass.
Serve. Stir it all together and serve immediately.
Jeri's Tips
- Sift the matcha even if it looks smooth. Matcha naturally forms tiny clumps in the package, and they're much harder to break apart once liquid is added.
- Pour slowly for the best layers. Pouring the milk and matcha slowly, rather than all at once, is what keeps the layers distinct instead of blending together before you serve it.
- Use a tall, clear glass. Part of the appeal of this drink is seeing the three layers, so skip an opaque tumbler if you want the full effect.
- Taste your puree before assembling. Strawberries vary in sweetness, so add a touch more sugar to the puree if your berries are especially tart.
Variations
- Frozen Strawberry Version: If you're making this latte outside of strawberry season, you can use frozen strawberries in the puree in place of fresh. Just make sure to thaw them slightly first for easier blending.
- Dairy-Free: Use oat, almond, or refrigerated coconut milk beverage in place of dairy milk for a fully dairy-free version.
- Adjust the Sweetness: Add 1-2 teaspoons of simple syrup, maple syrup, honey, or your favorite sweetener for a sweeter latte. For less sugar, reduce the amount used in the strawberry puree. Adjust to find the perfect balance between sweet strawberry and earthy matcha.
- Strawberry Matcha Boba Tea: Add extra texture by filling your glass with boba pearls before layering the drink.
- Strawberry Matcha with Strawberry Cream: For an extra creamy version, froth ¼ cup heavy cream with 1 tablespoon strawberry puree and 1-2 teaspoons simple syrup until thick and creamy. Spoon the strawberry cream over the finished matcha latte.
Storage
This strawberry matcha latte is best enjoyed immediately after assembling, as the ice will begin to melt and the layers will gradually blend together.
Make ahead: Prepare the strawberry puree up to 2 days in advance and store it in an airtight container in the fridge. For the best color and flavor, whisk the matcha just before assembling your latte.
FAQs
The ingredients were likely poured too quickly. Add plenty of ice, then slowly pour the milk over the ice rather than directly into the strawberry puree. Pour the matcha slowly over the milk and ice last. The layers don't need to be perfect; they'll all be stirred together before drinking anyway.
Yes. A small regular whisk or a handheld milk frother both work well to smooth out the matcha.
It's lightly sweet rather than overly sugary, since the strawberry puree only uses a touch of sugar. Adjust to taste if you prefer it sweeter.
This recipe is written for one drink, but the strawberry puree and matcha can both be scaled up. Just assemble each glass individually so the layers turn out right.
Printable Recipe
Strawberry Matcha Latte
Ingredients
Strawberry Puree
- ½ cup fresh strawberries hulled
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
Matcha Latte
- 1 teaspoon matcha powder
- ¼ cup hot water around 165°F
- ¾ cup milk of choice
- 1 cup ice cubes
Instructions
- Add the strawberries, sugar, and lemon juice to a small blender. Blend until mostly smooth.
- Sift the matcha powder into a small bowl. Add the hot water and whisk briskly back and forth in a "W" motion for 20-30 seconds, or until smooth and slightly frothy.
- Pour the strawberry puree into the bottom of a tall glass, then fill the glass with ice.
- Slowly pour the milk over the ice, followed by the prepared matcha. Pour slowly to keep the strawberry, milk, and matcha layers distinct.
- Stir everything together and serve immediately.
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Notes
- Matcha. Use good-quality matcha powder with a vibrant green color. Avoid boiling water, which can make the matcha taste more bitter.
- Milk. Whole milk makes the creamiest latte, but oat, almond, or coconut milk also work well.
- Sweetness. If your strawberries are tart, add a little more sugar. For a sweeter latte, add 1-2 teaspoons of simple syrup, maple syrup, or honey.
- Frozen strawberries. Thaw them slightly before blending for the smoothest puree.
- Make ahead. The strawberry puree can be stored in an airtight container in the fridge for up to 2 days. Prepare the matcha just before assembling.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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