If you’ve been on the hunt for a fun, vibrant twist on your usual morning drink, then you’re going to absolutely love this Strawberry Matcha Latte Recipe. Combining the fresh, fruity pop of strawberries with the earthy, calming notes of matcha green tea, this drink is a total game-changer for your daily caffeine fix or afternoon pick-me-up. Trust me, the layers look stunning, taste fantastic, and once you try it, you’ll be hooked — this latte quickly became one of my favorites to make and share!
Why You’ll Love This Recipe
- Beautiful Layered Presentation: The contrast of vibrant strawberry red with the delicate green matcha is not only delicious but a total eye-catcher.
- Balanced Flavors: The sweetness of strawberries pairs perfectly with the subtle bitterness of matcha, making every sip harmonious.
- Simple to Make: With just a few ingredients and easy steps, you’ll whip this up quickly, even on busy mornings.
- Customizable: You can tweak sweetness, milk types, and matcha strength to suit your taste perfectly.
Ingredients You’ll Need
The magic of this Strawberry Matcha Latte Recipe lies in its simple, fresh ingredients that play beautifully together to create layers of flavor and texture. I recommend picking ripe, sweet strawberries for the best purée, and if you’re new to matcha, start with the milder amount of powder listed and adjust as you go.
- Strawberries: Frozen works great for convenience and consistent flavor year-round, but fresh in season adds unmatched brightness.
- Sugar: Just enough to enhance strawberry natural sweetness; skip if your strawberries are super sweet.
- Water: Helps blend frozen strawberries into a smooth purée.
- Ice Cubes: To chill your latte and slow mixing for those beautiful layers.
- Matcha Green Tea Powder: Look for ceremonial grade for best flavor and froth; sift to avoid clumps.
- Hot Water: Around 176°F (80°C) perfect temperature to whisk matcha without burning the flavor.
- Milk: Choose your favorite — dairy, oat, almond, or any plant milk you love for creaminess.
Variations
I’m all about making recipes your own, and this Strawberry Matcha Latte Recipe is super flexible. Over time, I found little tweaks that change the vibe depending on what mood I’m in — and you’ll find your favorites too.
- Use Coconut Milk: A friend introduced me to this version and the subtle tropical notes really take the latte to a new level.
- Add Vanilla Extract: Just a dash blends beautifully with the sweet strawberry purée and smooth matcha for a cozy twist.
- Make It Iced or Hot: I often skip the ice in winter and gently warm the milk and purée instead for a comforting drink.
- Sweeten with Honey or Agave: If you prefer natural sweeteners over sugar, they dissolve nicely into the strawberry layer.
How to Make Strawberry Matcha Latte Recipe
Step 1: Create the Strawberry Purée
Start by measuring 1 cup of frozen strawberries — this is my go-to because it’s convenient and consistent. Add 1 tablespoon of water to help it blend smoothly. Using a blender, food processor, or even a stick blender like I do, purée until silky smooth with no chunks left. You’ll have two servings of this; pour one serving at the bottom of your glass and level it out gently. This fresh base gives the latte its bright, fruity heart.
Step 2: Chill with Ice Cubes
Next, carefully add about 10 ice cubes (roughly 1 cup) on top of your strawberry purée. Placing the ice over the purée is key — this layer acts like a barrier that keeps the strawberry concentrated at the bottom while you add your milk and matcha, preserving those gorgeous layers.
Step 3: Whisk Your Matcha
Sift 1½ to 2 teaspoons of matcha powder through a fine-mesh strainer into a small bowl — trust me, this little extra step makes such a difference to avoid clumps. Pour in 3 tablespoons of hot water heated just to 176°F (80°C); it’s perfect to extract flavor without bitterness. If you have a bamboo whisk (chasen), soak the tines briefly before whisking. Whisk briskly in a quick W or M motion with your wrist until you see a lovely frothy layer full of tiny bubbles. This is the hallmark of a well-prepared matcha.
Step 4: Layer the Milk
Pour ¾ cup of your preferred milk over the ice cubes slowly in a thin stream. I like to measure my milk with a scale (around 180 ml) for consistency. Pouring slowly here is key — it keeps the strawberry and milk from mixing too much, so you get those distinct, pretty layers you want. I love how the creamy milk softens the tart strawberry without overwhelming it.
Step 5: Finish with the Matcha Layer
Finally, pour a thin stream of your frothy matcha tea all around the surface of the milk. The contrast between green matcha, white milk, and red strawberry is stunning. Add a straw, give it a slow stir, and enjoy every delicious sip of your homemade Strawberry Matcha Latte!
Pro Tips for Making Strawberry Matcha Latte Recipe
- Sift Matcha Powder: This prevents pesky clumps and results in a smoother, more enjoyable matcha experience — I learned this the hard way!
- Use Freshly Heated Water: Water too hot scorches matcha, too cool doesn’t extract flavor — I always use a thermometer to get it just right around 176°F (80°C).
- Layer Slowly: Take your time pouring milk and matcha over the ice to maintain distinct layers; rushing leads to muddled colors.
- Prep Purée in Advance: Making the strawberry purée a day ahead lets flavors deepen, but keep it refrigerated to stay fresh and bright.
How to Serve Strawberry Matcha Latte Recipe
Garnishes
I love sprinkling a pinch of matcha powder or a few small sliced fresh strawberries on top for extra color and a hint of texture. Sometimes I add a light dusting of powdered sugar or edible flower petals for a whimsical touch when serving friends.
Side Dishes
This strawberry matcha latte pairs beautifully with light, fruity breakfasts like almond muffins, matcha cookies, or fresh fruit salad. My family goes crazy when I serve it alongside buttery croissants or simple toast with homemade jam.
Creative Ways to Present
For a special brunch or gathering, serve the latte in clear glasses that show off all the layers—this always impresses guests! I’ve also experimented with freezing the purée into ice cubes and layering those into the drink for an icy surprise that adds a slow strawberry melt effect.
Make Ahead and Storage
Storing Leftovers
I usually store leftover strawberry purée in an airtight jar in the fridge for up to 24 hours and it keeps nicely without losing its vibrant flavor. Just give it a quick stir before layering again. I avoid refreezing once strawberries have thawed to keep that fresh taste intact.
Freezing
If you start with fresh strawberries, you can freeze the purée in ice cube trays and use those cubes for future drinks. This trick lets you enjoy strawberry matcha lattes anytime without fuss, and the flavor holds up really well.
Reheating
When reheating leftovers, gently warm your milk separately on the stove or microwave rather than heating the whole drink to keep the layers intact. Whisk fresh matcha just before serving to revive that bright flavor and creamy froth.
FAQs
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Can I use fresh strawberries instead of frozen for the Strawberry Matcha Latte Recipe?
Absolutely! Fresh strawberries work wonderfully if they’re sweet and ripe. You’ll want to skip the added sugar and water when making the purée, as fresh berries are juicy enough on their own. Using fresh strawberries gives an even brighter flavor, though frozen is a great convenient substitute.
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What milk options work best for this latte?
You can use any milk you prefer—dairy or plant-based. I’ve tried oat milk, almond milk, and whole milk, and all bring their unique creaminess to the drink. Oat milk tends to froth nicely and pairs beautifully with matcha, while almond milk lends a subtle nutty undertone.
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How do I make sure the matcha doesn’t get clumpy?
Sifting the matcha powder through a fine mesh sieve before whisking is my top tip. This breaks up lumps and helps you achieve that smooth, frothy consistency that’s so satisfying to drink. Using the right water temperature and whisking method also prevents clumping.
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Can I make the Strawberry Matcha Latte Recipe vegan?
Yes! Just use a plant-based milk like almond, oat, or soy to keep things vegan. Also, skip or replace sugar with a vegan sweetener if needed. The latte still comes out creamy and delicious.
Final Thoughts
I honestly can’t recommend this Strawberry Matcha Latte Recipe enough. It’s one of those drinks that feels special but is so easy to make, and it always brightens my day. Whether you want a refreshing boost or a stunning drink to impress friends, this latte hits all the right notes—fresh, creamy, and beautifully balanced. So go ahead, give it a try like I’m sharing this with a good friend over coffee, and watch how quickly it becomes your go-to treat too!
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
- Diet: Vegetarian
Description
A refreshing and vibrant Strawberry Matcha Latte that combines the sweetness of fresh strawberry purée with the earthy, frothy goodness of whisked matcha green tea. Perfect for a delightful, visually stunning beverage that layers bright red strawberry with creamy milk and a grassy green matcha topping.
Ingredients
Strawberry Purée
- 1 cup strawberries (frozen or fresh, preferably sweet and in season)
- 2 tsp sugar (skip if using fresh berries)
- 1 Tbsp water (skip if using fresh berries)
Strawberry Matcha Latte
- 1 serving strawberry purée
- 1 cup ice cubes (about 10 ice cubes)
- 1½–2 tsp matcha (green tea powder)
- 3 Tbsp hot water (176°F or 80°C / 45 ml)
- ¾ cup milk (about 180 ml)
Instructions
- Make the Strawberry Purée: Measure 1 cup of strawberries, preferably frozen for best texture or fresh if in season and sweet. Add 1 tablespoon of water to help blend, and if using frozen berries, add 2 teaspoons of sugar for sweetness. Blend in a blender, food processor, or use a stick blender until completely smooth with no chunks remaining. This makes two servings of purée.
- Prepare the Glass: Add one serving of the strawberry purée to the bottom of a tall glass, leveling it gently. Next, place about 1 cup (10 ice cubes) on top of the strawberry purée to chill the drink and maintain separation of layers.
- Whisk the Matcha Tea: Sift 1½ to 2 teaspoons of matcha powder through a fine mesh strainer into a small bowl or matcha tea bowl. Gently pour 3 tablespoons of hot water (176°F or 80°C) over the matcha. Using a bamboo whisk or a regular whisk, briskly whisk the matcha and water in a quick, back and forth W or M motion until the tea is frothy with many tiny bubbles and a thick foam forms on top.
- Build the Latte: Slowly pour ¾ cup (180 ml) of milk in a thin stream over the ice cubes, being careful to pour gently so the milk layers on top of the strawberry purée without mixing. Then slowly drizzle the whisked matcha tea over the milk layer evenly to form a distinct green matcha layer on top. Serve immediately with a straw for stirring, and enjoy the layered visual and flavorful experience.
- Storage: Store any leftover strawberry purée in an airtight container in the refrigerator overnight. It is not recommended to refreeze previously frozen strawberries; however, if fresh strawberries were used, the purée can be frozen for later. Whisk fresh matcha just before serving for optimal flavor and texture.
Notes
- Use fresh, sweet strawberries if available for a fresher taste and no added sugar needed.
- Sifting matcha powder prevents clumps and creates a smoother drink.
- Pour milk and matcha slowly to achieve beautiful layering and prevent mixing.
- Use a bamboo matcha whisk (chasen) for the best frothy texture, or a small regular whisk if unavailable.
- Keep leftover purée refrigerated and consume within one day for freshness.
- Serve immediately after preparation to enjoy the best texture and flavor.
Nutrition
- Serving Size: 1 glass (about 10 oz / 300 ml)
- Calories: 140
- Sugar: 13 g
- Sodium: 50 mg
- Fat: 3.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 10 mg
