If you’re on the hunt for a vibrant, refreshing drink that feels like a little moment of indulgence, then this Strawberry Matcha Latte Recipe is exactly what you want to try. I absolutely love how it blends the earthiness of matcha with the bright, sweet pop of strawberries, delivering a latte that’s both beautiful and delicious. Stick with me—I’ll walk you through everything, and I promise you’ll be sipping this gorgeous drink in no time!
Why You’ll Love This Recipe
- Vibrant Layering: The strawberry purée and matcha create stunning, colorful layers that look as good as they taste.
- Customizable Flavor Intensity: You can easily tweak the matcha amount to match your love for that grassy green tea kick.
- Simple and Quick: You only need a handful of ingredients, and with a few easy steps, you’re ready to sip.
- Fresh and Natural: Everything from the berry purée to the frothy matcha feels wholesome and satisfying.
Ingredients You’ll Need
The beauty of this Strawberry Matcha Latte Recipe is in its simplicity—each ingredient plays a role, balancing sweetness, earthiness, and creaminess. When picking strawberries, if you find fresh ones that are sweet and in season, use those for the best flavor; frozen berries work perfectly too, especially in off-season months.
- Strawberries: Fresh or frozen, make sure they’re sweet for a natural pop of flavor; frozen ones need a splash of water and sugar to blend smoothly.
- Sugar: Helps balance tartness if you’re using frozen strawberries; skip if you have naturally sweet fresh ones.
- Water: A little added to the purée to help blend frozen berries into a smooth sauce.
- Matcha Powder: The star of the show! Choose a good-quality ceremonial grade for that vivid color and authentic flavour.
- Hot Water: Heated to about 176°F (80°C) to bring out the best in matcha without bitterness.
- Milk: Your choice here—dairy or plant-based works wonderfully; I usually use oat milk for a creamy finish.
- Ice Cubes: Key for layering and keeping your latte refreshing without diluting too fast.
Variations
I like keeping this recipe flexible because everyone’s taste buds are different. Don’t be afraid to get creative—adjusting sweetness, swapping milk types, or even adding some unexpected twists can make this drink your own.
- Vegan Version: Using almond, oat, or coconut milk keeps it plant-based and delicious; I often jazz it up with vanilla almond milk for a subtle sweet note.
- Extra Sweetness: Add a drizzle of honey or agave syrup if you want to boost that strawberry shine—my kids love this little touch!
- Iced or Warm: I usually make it iced but warming the milk and sipping a hot version feels cozy during chillier days.
- Add a Twist: Sometimes I sprinkle a little cinnamon or vanilla powder on top for extra depth—it’s a fun surprise.
How to Make Strawberry Matcha Latte Recipe
Step 1: Prepare the Strawberry Purée
Grab about one cup of frozen strawberries—I like to weigh mine around 120 grams to keep it consistent. Toss them in a blender or use a hand blender with 2 teaspoons of sugar and 1 tablespoon of water to help everything blend into a silky purée. You’ll want it smooth with no chunks, so be patient and blend well! Pro tip: If your strawberries are fresh and sweet, you can skip the sugar and water entirely for a clean, natural taste.
Step 2: Layer the Strawberry Purée and Ice
Spoon one serving of that gorgeous strawberry purée into the bottom of your tall glass and gently level it. Then, carefully add about 10 ice cubes on top—this keeps the layers distinct and the drink refreshingly cold without diluting the flavor too fast.
Step 3: Whisk the Matcha Tea
Sifting 1½ to 2 teaspoons of matcha powder through a fine mesh sieve is my secret weapon for avoiding clumps. Pour 3 tablespoons of hot water (around 176°F/80°C) over the matcha and whisk briskly using a bamboo whisk or a small kitchen whisk in a back-and-forth motion. You’re aiming for a thick froth with tiny bubbles—this step really makes the matcha sing! I learned this trick after struggling with gritty matcha in the past.
Step 4: Assemble Your Strawberry Matcha Latte
Slowly pour ¾ cup of your favorite milk directly over the ice. Take your time here—pouring gently keeps the layers intact so the strawberry and milk don’t mix right away, giving it that beautiful layered look. Then, with the same slow, careful technique, drizzle the foamy matcha tea around the surface to create a delicate top layer of vibrant green. Serve with a straw, and get ready for your first delightful sip!
Pro Tips for Making Strawberry Matcha Latte Recipe
- Sift Your Matcha: Sifting makes all the difference—no lumps means smoother sipping and a prettier drink.
- Perfect Water Temperature: Use water around 176°F (80°C)—too hot can make the matcha bitter, too cold leaves it flat.
- Gentle Pouring for Layers: Pour milk and matcha slowly to keep the layers distinct; it’s easier than it looks once you get the hang of it.
- Fresh Purée Always Wins: Use strawberry purée fresh for best flavor; leftovers will lose some brightness if stored too long.
How to Serve Strawberry Matcha Latte Recipe
Garnishes
I love adding a fresh strawberry on the rim or a light dusting of matcha powder on top for a little extra wow factor. Sometimes, a sprig of mint adds a lovely fresh scent too. These simple touches make a big difference when serving guests or just treating yourself.
Side Dishes
Pairing this latte with something light and sweet is my go-to—think buttery croissants, almond biscotti, or even fluffy pancakes. The strawberry and matcha combo goes surprisingly well with pastries that aren’t too heavy or overly sweet.
Creative Ways to Present
For birthday brunches or special gatherings, I like serving this latte in clear, tall glasses so everyone can appreciate the layers. You can even drizzle a little extra strawberry purée on top or swirl it with matcha for an artistic touch that sparks conversation.
Make Ahead and Storage
Storing Leftovers
If you have leftover strawberry purée, store it in an airtight container in the fridge and use within one day for the best fresh taste. Matcha is best made fresh just before serving—once mixed, it tends to lose its frothy charm.
Freezing
I usually avoid freezing the purée after blending because the texture can get a bit watery once thawed. However, frozen strawberries can be puréed straight from frozen, which is a great time saver.
Reheating
For leftovers that have separated, gently reheat milk if you want a warm latte, then whisk fresh matcha powder with hot water again instead of reheating the whole drink—you’ll keep that fresh flavor and frothy texture.
FAQs
-
Can I make this Strawberry Matcha Latte Recipe without a blender?
Absolutely! If you don’t have a blender, a fork or potato masher can work to mash fresh strawberries until smooth, although the purée might be a little chunkier. For frozen berries, let them thaw fully and add a small amount of water to help mash easily.
-
What type of matcha powder is best for this recipe?
Look for ceremonial-grade matcha powder, which is finely ground, has a bright green color, and a smooth flavor that’s less bitter. Cooking-grade matcha can work, but its taste is often stronger and more astringent, which might overpower the strawberry sweetness.
-
Can this latte be made dairy-free?
Definitely! I’ve had fantastic results with oat milk, almond milk, and even coconut milk. Each adds a slightly different flavor profile but keeps the latte creamy and delicious. Just pick your favorite or whatever you have on hand.
-
How do I prevent the layers from mixing?
Pour all liquids slowly and directly onto the ice cubes, which act like little barriers to keep layers separate. Using cold milk helps too. If you try pouring too fast or without ice, the layers will blend before you get the chance to admire them.
-
Is there a best time to drink this Strawberry Matcha Latte?
I adore this as a mid-morning pick-me-up or a sweet afternoon treat. The caffeine from matcha gives a smooth energy boost, while strawberries add a refreshing lift, making it perfect any time you want a bit of brightness in your day.
Final Thoughts
This Strawberry Matcha Latte Recipe truly feels like a special little treat that’s easy enough for everyday but impressive enough to share with friends. I still remember the first time I made it—seeing those red and green layers come together and tasting that first smooth, fruity sip was instant joy. I’m confident you’ll love it as much as I do, and once you get your technique down, making it becomes almost addictive. Give this one a go and brighten up your usual drink routine—you deserve it!
Print
Strawberry Matcha Latte Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Beverage
- Method: No-Cook
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Description
A refreshing Strawberry Matcha Latte that layers sweet strawberry purée, icy milk, and frothy matcha green tea for a vibrant, visually stunning, and delicious drink perfect for spring and summer.
Ingredients
Strawberry Purée (makes 2 servings)
- 1 cup strawberries (frozen or fresh and sweet if in season, about 120 g)
- 2 tsp sugar (omit if using fresh strawberries)
- 1 Tbsp water (omit if using fresh strawberries)
Matcha Latte (for 1 serving)
- 1 serving strawberry purée (prepared from above)
- 1 cup ice cubes (about 10 cubes)
- 1½–2 tsp matcha (green tea powder)
- 3 Tbsp hot water (176°F or 80°C, about 45 ml)
- ¾ cup milk (about 180 ml)
Instructions
- Make the Strawberry Purée: Measure 1 cup frozen strawberries (120 g) into a blender or use fresh sweet strawberries if available. Add 2 tsp sugar and 1 Tbsp water if using frozen berries; skip for fresh. Blend until smooth and no chunks remain. This yields approximately 2 servings of purée.
- Prepare the Glass: Spoon one serving of strawberry purée into the bottom of a tall serving glass and level the surface.
- Add Ice Cubes: Gently add about 1 cup (10 cubes) of ice on top of the purée layer to keep the layers distinct.
- Sift the Matcha: Sift 1½–2 tsp matcha powder through a fine-mesh strainer into a small bowl or matcha bowl to remove clumps and ensure smooth texture.
- Whisk the Matcha: Add 3 Tbsp hot water (80°C) to the matcha powder. Using a bamboo whisk or regular whisk, briskly whisk in a fast back-and-forth ‘W’ or ‘M’ motion until a thick froth with many tiny bubbles forms.
- Pour the Milk: Slowly pour ¾ cup milk in a thin stream over the ice cubes in the glass to form a milky layer atop the strawberry purée without mixing the layers.
- Layer the Matcha: Slowly pour the whisked matcha over the milk in a thin stream around the surface to create an even green tea layer above the milk.
- Serve: Serve immediately with a straw, allowing the beautiful layered look to be enjoyed while sipping.
- Storage: Store any leftover strawberry purée in an airtight container in the fridge for up to one day. Avoid refreezing previously frozen strawberries. If using fresh strawberries, the purée can be frozen. Whisk the matcha fresh just before serving for best flavor.
Notes
- Use fresh strawberries when in season for a naturally sweeter purée and skip the added sugar and water.
- Sifting the matcha prevents clumps for a smoother latte.
- Whisking matcha vigorously creates a frothy top texture typical in traditional matcha drinks.
- Pour milk and matcha slowly to maintain distinct layered presentation.
- Do not refreeze purée made from frozen strawberries; fresh berry purée can be frozen.
Nutrition
- Serving Size: 1 glass
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
Your email address will not be published. Required fields are marked *