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I’ll never forget the first time I made a Strawberry Matcha Latte at home. It was one of those rushed mornings, my to-do list was endless, and my coffee had gone cold. But then I whisked that vibrant green matcha into a creamy pink strawberry swirl, and suddenly, the chaos faded. For five minutes, it was just me, my mug, and the quiet joy of something deliberately sweet.
You know those little rituals that feel like a deep breath? That’s what this latte is for me. Maybe for you, it’s the way the strawberry syrup bleeds into the matcha like watercolors, or how the first sip tastes like spring, bright, gentle, and full of hope. It’s not just a drink. It’s permission to pause.
I won’t lie: I’ve made this after meltdowns, before big meetings, and on ordinary Tuesneys when life needed a pink-and-green pick-me-up. Because sometimes, the act of making something beautiful for yourself is the quietest kind of rebellion against a world that tells you to hurry.
Ingredients
Fresh Strawberries (or Frozen)
Choose ripe, fragrant strawberries with deep red color for the best natural sweetness in your syrup. When I’m at the market, I look for berries that feel firm but yield slightly to pressure – that perfect balance means maximum flavor. While fresh summer strawberries (May through October) are ideal, don’t hesitate to use frozen ones when needed, just thaw them first for easier blending.
Quality Matcha Powder
After testing many varieties, I recommend splurging on ceremonial-grade matcha when possible, its smooth, slightly sweet profile elevates this drink. For everyday making, a good quality everyday matcha works beautifully too. Whatever you choose, look for a vibrant green color, that’s your indicator of freshness and quality.
Your Preferred Milk
Through countless taste tests, I’ve found oat milk creates the creamiest texture while letting the other flavors shine. But this recipe adapts beautifully to whatever milk you love – whether that’s almond, dairy, coconut or another favorite. Just avoid strongly flavored varieties that might compete with the delicate balance of matcha and strawberry.
Natural Sweeteners
I prefer honey or pure maple syrup to complement the fruit’s natural sugars, but regular sugar works too if that’s what you have. The key is adding sweetness gradually – you can always add more, but you can’t take it out once mixed!
Hot Water
Use water that’s hot but not boiling (about 175°F) to mix with your matcha. I’ve learned this temperature prevents bitterness while still creating that perfect froth when whisked.
Ice (For Chilled Versions)
If making an iced latte, use plenty of fresh ice cubes for that refreshing, cafe-style finish.
Recommended Tool
Bamboo Matcha Whisk (Chasen)
After years of making matcha drinks, I’ve found nothing creates that perfect froth quite like a traditional bamboo whisk. The delicate tines help dissolve every last bit of powder without clumps. If you don’t have one, a small regular whisk works too, just whisk vigorously in a “W” motion.
Fine Mesh Strainer
I always sift my matcha powder first, it makes all the difference in achieving that smooth, silky texture we love. A quick pass through the strainer prevents any grainy bits from ruining your latte experience.
Glass Measuring Cup
For the strawberry syrup, I swear by my 2-cup glass measuring cup. The pour spout makes transferring the syrup effortless, and the microwave-safe glass lets me heat ingredients when needed.
Mason Jar with Lid
When I’m making the strawberry puree, nothing beats a trusty mason jar for shaking ingredients. It’s also perfect for storing any leftover syrup, just screw on the lid and refrigerate.
Sharp Paring Knife
A good sharp knife is non-negotiable for prepping fresh strawberries. I keep my favorite paring knife handy for hulling berries and making quick work of any chopping.
Tall Serving Glass
Presentation matters, I love using a clear 12-16oz glass to showcase those beautiful pink and green layers. The transparency lets you appreciate the drink’s artistry before that first delicious sip.
Reusable Metal Straw
For the full experience, I recommend a wide metal straw, it lets you enjoy every layer of flavor in each sip. Plus, it’s eco-friendly and easy to clean.
Instructions
Step 1: Create the Strawberry Base
In your favorite glass, combine fresh hulled strawberries with your sweetener of choice. I like to gently mash them with the back of a spoon, this releases their natural juices while keeping some texture. For smoother results, pulse them briefly in a blender. The goal is a jammy consistency that’ll swirl beautifully through your drink.
Step 2: Build Your Iced Foundation
Fill the glass about halfway with fresh ice cubes. I prefer larger cubes, they melt slower and won’t dilute your drink too quickly. The ice will help create those Instagram-worthy distinct layers we all love.
Step 3: Pour the Milky Canvas
Slowly stream in your milk of choice over the ice. I tilt my glass slightly and pour down the side, this technique helps maintain those pretty separate layers. Watch how the milk cascades through the ice – it’s like a little kitchen meditation moment.
Step 4: Prepare the Matcha Elixir
In a separate bowl, sift your matcha powder to avoid lumps. Add hot (not boiling) water, about 175°F is perfect. Using your whisk, vigorously mix in a “W” motion until you see a light foam forming on top. This 30-second whisking ritual is my favorite part, watching that vibrant green come alive never gets old.
Step 5: The Grand Finale Pour
Now the magic happens, Gently pour your whisked matcha over the back of a spoon onto the milk layer. This creates that stunning gradient effect. I love pausing to admire the colors before mixing, it’s almost too pretty to drink.
Step 6: Your Moment of Bliss
Give everything one gentle stir with a long spoon or straw to marry the flavors. Take that first slow sip and let the flavors dance on your tongue, the bright strawberry, creamy milk, and earthy matcha creating perfect harmony.
Tips for Success
Choose Your Matcha Wisely
Through countless taste tests, I’ve learned that quality matcha makes all the difference. While ceremonial-grade gives the smoothest flavor, a good everyday matcha works beautifully too. Look for vibrant green powder – that bright color means fresh, flavorful leaves.
Strawberry Prep Matters
For the perfect syrup texture, I chop my strawberries small before mashing. This helps them break down evenly. If you prefer silkier texture (like I do), pulse them briefly in a blender, just a few seconds does the trick without making it watery.
The Sifting Secret
Here’s my can’t-skip tip: always sift your matcha first. I use a fine mesh strainer to aerate the powder, which prevents those pesky clumps and creates the smoothest latte base.
Whisk Like You Mean It
That frothy top isn’t just pretty, it transforms the texture. I use a bamboo whisk in quick “W” motions for about 30 seconds. No special tools? A small regular whisk works too, just put some elbow grease into it.
Taste as You Go
My golden rule: adjust sweetness after mixing. Strawberries vary in sweetness, so I always do a final taste test before serving. You can add more syrup, but you can’t take it out.
How to Store
For the absolute best experience, I recommend enjoying your strawberry matcha latte fresh, those vibrant flavors and beautiful layers are at their peak right after making. The matcha’s delicate aroma starts fading after a few hours, and the strawberry puree will gradually lose its bright color. If you must store it, pour any leftovers into an airtight container (I use mason jars) and refrigerate for up to 24 hours. Give it a good shake before drinking, though be prepared for slightly muted flavors and less distinct layers.
As much as I love meal prepping, this isn’t one of those drinks I’d freeze. Through trial and error, I’ve found frozen strawberries become watery when thawed, and the matcha develops an odd texture. The dairy or milk alternatives also tend to separate after freezing. If you’re craving this latte later in the week, I suggest prepping just the strawberry syrup (it keeps well for 2-4 days) and whisking fresh matcha when ready to serve, that way you’ll still get that magical fresh-made quality.
FAQs
Can you use strawberry syrup to make strawberry matcha?
Absolutely! Strawberry syrup is a quick and easy way to add sweet berry flavor to your matcha latte. Simply whisk your matcha with warm water until smooth, pour it over ice, then swirl in your favorite strawberry syrup. For an extra creamy touch, blend milk with a splash of syrup to create a luscious strawberry foam to layer on top. The syrup marries wonderfully with matcha’s natural earthiness, creating a drink that’s equal parts sweet and sophisticated.
What milk to use for matcha latte?
Feel free to use whatever milk makes your taste buds happy, whether that’s creamy dairy or your favorite plant-based alternative, Whole milk creates a rich, creamy latte, while oat milk adds natural sweetness and velvety texture. Almond milk keeps it light, coconut milk adds tropical notes, and soy milk offers a protein boost. For the best froth, I recommend barista-style versions of plant milks. Choose based on your taste and dietary preferences, there’s no wrong answer.
What does the strawberry matcha latte taste like?
This drink is a perfect harmony of flavors, the earthy, slightly grassy notes of matcha blend beautifully with the bright, natural sweetness of strawberries. The matcha’s depth shines through while the strawberries add a refreshing fruity balance, creating a drink that’s neither too bitter nor overly sweet. It’s like spring in a cup, vibrant, layered, and completely refreshing.
How can I jazz up my matcha latte’s flavor?
If you’re new to matcha’s earthy flavor, try sweetening it lightly with honey, maple syrup, or vanilla syrup, these add warmth while letting the matcha shine. For creamier texture, whisk in coconut milk or a dash of cinnamon. A squeeze of lemon brightens the flavor, while a sprinkle of cocoa powder adds depth. Experiment to find your perfect balance.
Why is strawberry matcha so popular?
Strawberry matcha has captured hearts with its gorgeous color contrast, vibrant green matcha swirling with rosy strawberry tones creates an instant visual feast. The magic happens in your cup too: juicy strawberry sweetness softens matcha’s earthy notes, making it approachable for first-timers yet complex enough for tea connoisseurs. It’s the ultimate Instagram-worthy drink that delivers both aesthetic pleasure and a delicious, energizing experience in every sip.
Strawberry Matcha Latte
Ingredients
- For the Strawberry Magic:
- ½ cup fresh strawberries about 5–6 berries, hulled and sliced, look for ripe, fragrant ones
- 1 –2 tbsp honey or maple syrup adjust to your sweetness craving
- For the Matcha Base:
- 1 heaping tsp high-quality matcha powder ceremonial-grade for the smoothest sip
- ¼ cup hot water just under boiling, around 175°F to avoid bitterness
- To Bring It All Together:
- ⅔ cup milk of choice my go-to is oat milk for creaminess
- Handful of ice cubes optional, but so refreshing
Instructions
- Wake Up the StrawberriesIn your favorite glass, gently mash ripe strawberries with your sweetener of choice until jammy. No muddler? A fork works perfectly, I love leaving some texture for a rustic feel.
- Build Your Iced CanvasPile in fresh ice cubes, then pour your milk slowly over the back of a spoon. This creates those gorgeous layered swirls we all adore.
- Whisper to the MatchaIn a separate bowl, sift your matcha to avoid lumps, then add hot (not boiling) water. Whisk in quick "W" motions until frothy, this little meditation is my favorite part.
- Create MagicGently pour the matcha over your strawberry milk masterpiece. Give it one graceful stir to marry the flavors, and sip your creation immediately, that first taste is pure joy.
Notes
Nutrition
- Calories: 180 kcal
- Total Fat: 5g
- Carbohydrates: 28g
- Protein: 5g