This strawberry matcha latte is one of those drinks that looks fancy but is secretly ridiculously easy. You get sweet, juicy strawberries, creamy milk, and that earthy hit of matcha all layered into one glass.
And yes—it tastes as good as it looks.
It’s the kind of thing you’d happily pay for at a café… except this version takes just minutes to make at home.
No special skills, no fuss—just a refreshing, feel-good drink that delivers big on flavour.
For Strawberry Matcha Latte
- Strawberries – these bring natural sweetness and a fresh, fruity flavor. Make sure they’re ripe for the best taste.
- White Granulated Sugar – helps draw out the juices from the strawberries and enhances their sweetness.
- Oat Milk or Almond Milk / Very Cold Dairy Milk – creates a creamy base for the drink. Plant-based milk helps prevent curdling, but dairy works if it’s well chilled.
- Matcha Powder – adds that signature earthy flavor and vibrant green color. Ceremonial or everyday grade works best here.
- Hot Water – used to dissolve and whisk the matcha into a smooth, frothy mixture. Avoid boiling water to keep the flavor balanced.
- Ice Cubes – keeps the drink chilled and refreshing while helping maintain those beautiful layers.
Quick & Refreshing Strawberry Matcha Latte
A vibrant iced drink that combines fruity sweetness with smooth, earthy matcha. This simple recipe comes together in minutes and creates a beautifully layered beverage that’s both refreshing and satisfying.
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PinServings: 1
Notes
Ingredients
- ¾ cup oat milk or almond milk / very cold dairy milk
- 4 medium strawberries with stems removed
- 2.5 tablespoon white granulated sugar or granulated cane sugar
- 1.5 teaspoon matcha ceremonial or everyday grade recommended
- 4 tablespoon water hot (not boiling)
- 4-6 ice cubes
Instructions
- Add the strawberries and sugar to a tall 16-oz drinking glass. Using a muddler, crush the strawberries until they release their juices and form a purée. (If you don't have a muddler, finely chop or purée them in a blender, then mix with the sugar in a glass).
- Add ice cubes over the puréed strawberries, then pour in the milk. Set aside.
- Sift the matcha powder into a small bowl. Add hot water (about 176ºF / 86ºC, measured with a digital instant-read thermometer), then whisk in a zigzag motion until frothy, about 30 seconds.
- Pour the matcha liquid over the milk. Stir and enjoy!
- Can I use a different sweetener?
Absolutely. Honey, maple syrup, or your go-to sweetener will all work here. Just keep in mind—it may slightly tweak the flavor of the strawberry layer (but still delicious!). - Do I really need a matcha whisk?
Nope! A regular whisk, milk frother, or even a jar with a lid will do the trick. We’re just looking for smooth and frothy—no fancy tools required.
- What kind of matcha should I use?
If you can, go for ceremonial-grade matcha. It’s smoother, brighter, and less bitter. Culinary matcha works in a pinch, but the flavor won’t be quite as nice. - Can I make this ahead of time?
You can prep the strawberries in advance, but for the best texture and those pretty layers, assemble everything right before serving. - Why does my matcha taste bitter?
Too-hot water is usually the culprit. Stick with warm (not boiling) water and you’ll get a smoother, more balanced matcha every time.
