I just unlocked a drink that makes every Iced Matcha Latte I’ve tried look basic, so scroll if you want the one that actually wows.
I’m obsessed with this Iced Matcha Latte because it’s loud and simple and pretty to look at. The green matcha sits over cold milk of choice and those hulled fresh strawberries add this wrong-in-a-good-way pink shock.
Layered Drinks make me feel a little extra, like I created something that belongs in a window display. But it actually tastes like summer without trying too hard, grassy, bright, not cloying.
I drink it slow, then rush back for another sip. It’s one of those drinks that makes everything else feel like background noise.
Obsessed. I will hunt it down again today.
Seriously.
Ingredients
- Basically grassy, calming green flavor; it’s a caffeine lift and earthy depth.
- Plus hot water helps it smooth out and bloom into flavor.
- Bright, juicy sweetness that makes the latte feel summery and fresh.
- Basically adds quick sweet balance; you can cut back if needed.
- Plus a splash wakes up the berries with tiny citrus zing.
- Creamy body and mouthfeel; pick a milk that matches your taste.
- Basically keeps it refreshingly cold and slightly diluted as you sip.
- Plus liquid sweetness blends evenly, no gritty sugar at the bottom.
- Tiny salt punch makes flavors pop, not salty at all.
Ingredient Quantities
- 1 1/2 teaspoons ceremonial or culinary matcha powder
- 2 tablespoons hot water (about 175 F) to bloom the matcha
- 1 cup hulled fresh strawberries (or thawed frozen), roughly chopped
- 2 tablespoons granulated sugar (adjust to taste) for the strawberry puree
- 1 teaspoon fresh lemon juice (optional, brightens the strawberries)
- 1 to 1 1/2 cups cold milk of choice (dairy, oat, almond, etc)
- 1 cup ice cubes
- 1 to 2 tablespoons simple syrup or honey for extra sweetness if needed
- Pinch of fine sea salt (optional, helps flavor pop)
How to Make this
1. Heat about 2 tablespoons of water to roughly 175 F, sprinkle in 1 1/2 teaspoons matcha and whisk vigorously in a small bowl until smooth and frothy (use a bamboo whisk, small electric frother, or spoon if that is what you got).
2. In a blender or food processor add 1 cup hulled strawberries, 2 tablespoons granulated sugar, and 1 teaspoon lemon juice if you like it brighter, then blitz until mostly smooth (a few small bits are fine).
3. Taste the strawberry puree and add more sugar if needed, or 1 to 2 tablespoons simple syrup or honey for extra sweetness; a pinch of fine sea salt will make the flavors pop, so add it if you have it.
4. If you want a silky drink, press the puree through a fine sieve into a bowl with the back of a spoon to remove seeds, otherwise skip this step and keep the rustic texture.
5. Fill a tall glass with about 1 cup of ice cubes, pour 1 to 1 1/2 cups cold milk of choice over the ice (use 1 cup for stronger matcha flavor, 1 1/2 for milder).
6. Spoon or pour the strawberry puree over the milk to create a layered look, or stir it in now if you prefer an even pink color.
7. Slowly pour the whisked matcha over the top so it floats and creates a pretty green layer, or stir it into the glass for an even mix; either way works.
8. Taste the latte and adjust sweetness with more simple syrup or honey if needed, stir gently to combine if you haven’t already.
9. Serve immediately with a straw or spoon, give it a quick stir before drinking because layers will settle, enjoy your new summer drink unlocked.
Equipment Needed
1. Blender or food processor for the strawberry puree, any small blender works fine
2. Small bowl for whisking the matcha, plus a spoon if you don’t have a whisk
3. Bamboo whisk or small electric frother, or a regular spoon if thats all you got
4. Fine mesh sieve and a rubber spatula or spoon to press the puree if you want it silky
5. Tall glass or two for serving and creating the layered look
6. Measuring spoons and a tablespoon for matcha, sugar and syrups
7. Kettle or microwave safe cup and a kitchen thermometer or instant read thermometer to get the water about 175 F
8. Ice scoop or measuring cup for the ice, and a straw or long spoon to serve
FAQ
Iced Strawberry Matcha Latte Recipe Substitutions and Variations
- Matcha powder: swap with 1 1/2 teaspoons powdered green tea blend or 1 teaspoon matcha mixed with 1 teaspoon powdered spinach for color if you don’t have ceremonial matcha. The flavor will be milder and a bit grassy, but still tasty.
- Fresh strawberries: use 1 cup thawed frozen strawberries or 3/4 cup strawberry jam (thin with a splash of water) if fresh ones arent available. Frozen keep sweetness and texture, jam gives a quicker puree but watch the added sugar.
- Granulated sugar in the puree: replace with 2 tablespoons maple syrup, agave, or coconut sugar. Maple adds a warm note, agave blends smoothly, coconut sugar is less sweet and more caramel-y.
- Milk of choice: use 1 to 1 1/2 cups coconut milk (carton), soy milk, or a light canned coconut milk mixed 50/50 with water for extra creaminess. Oat milk gives the creamiest latte feel, almond is thinner but nutty.
Pro Tips
1. Bloom the matcha in slightly less water than you think you need, whisk until there are no lumps and a little foam forms on top. If you dont have a bamboo whisk, a small electric frother works fine but dont overheat the water or the matcha will taste bitter.
2. Make the strawberry puree ahead and chill it. Cold puree keeps the milk from splitting and helps the layers stay prettier. If you want it extra smooth, push it through a fine sieve, but dont worry if you leave a few tiny bits for texture.
3. Taste as you go for sweetness. Some strawberries are super sweet and some are tart, so add simple syrup or honey a teaspoon at a time. A tiny pinch of fine sea salt in the puree makes the fruit pop more than you’d expect.
4. For the best layered look pour slowly and in this order: milk over ice, strawberry puree, then matcha on top. If you want stronger matcha flavor use less milk, and give the glass a quick stir right before drinking because the layers will settle.
Iced Strawberry Matcha Latte Recipe
I just unlocked a drink that makes every Iced Matcha Latte I’ve tried look basic, so scroll if you want the one that actually wows.
2
servings
214
kcal
Equipment: 1. Blender or food processor for the strawberry puree, any small blender works fine
2. Small bowl for whisking the matcha, plus a spoon if you don’t have a whisk
3. Bamboo whisk or small electric frother, or a regular spoon if thats all you got
4. Fine mesh sieve and a rubber spatula or spoon to press the puree if you want it silky
5. Tall glass or two for serving and creating the layered look
6. Measuring spoons and a tablespoon for matcha, sugar and syrups
7. Kettle or microwave safe cup and a kitchen thermometer or instant read thermometer to get the water about 175 F
8. Ice scoop or measuring cup for the ice, and a straw or long spoon to serve
Ingredients
-
1 1/2 teaspoons ceremonial or culinary matcha powder
-
2 tablespoons hot water (about 175 F) to bloom the matcha
-
1 cup hulled fresh strawberries (or thawed frozen), roughly chopped
-
2 tablespoons granulated sugar (adjust to taste) for the strawberry puree
-
1 teaspoon fresh lemon juice (optional, brightens the strawberries)
-
1 to 1 1/2 cups cold milk of choice (dairy, oat, almond, etc)
-
1 cup ice cubes
-
1 to 2 tablespoons simple syrup or honey for extra sweetness if needed
-
Pinch of fine sea salt (optional, helps flavor pop)
Directions
- Heat about 2 tablespoons of water to roughly 175 F, sprinkle in 1 1/2 teaspoons matcha and whisk vigorously in a small bowl until smooth and frothy (use a bamboo whisk, small electric frother, or spoon if that is what you got).
- In a blender or food processor add 1 cup hulled strawberries, 2 tablespoons granulated sugar, and 1 teaspoon lemon juice if you like it brighter, then blitz until mostly smooth (a few small bits are fine).
- Taste the strawberry puree and add more sugar if needed, or 1 to 2 tablespoons simple syrup or honey for extra sweetness; a pinch of fine sea salt will make the flavors pop, so add it if you have it.
- If you want a silky drink, press the puree through a fine sieve into a bowl with the back of a spoon to remove seeds, otherwise skip this step and keep the rustic texture.
- Fill a tall glass with about 1 cup of ice cubes, pour 1 to 1 1/2 cups cold milk of choice over the ice (use 1 cup for stronger matcha flavor, 1 1/2 for milder).
- Spoon or pour the strawberry puree over the milk to create a layered look, or stir it in now if you prefer an even pink color.
- Slowly pour the whisked matcha over the top so it floats and creates a pretty green layer, or stir it into the glass for an even mix; either way works.
- Taste the latte and adjust sweetness with more simple syrup or honey if needed, stir gently to combine if you haven't already.
- Serve immediately with a straw or spoon, give it a quick stir before drinking because layers will settle, enjoy your new summer drink unlocked.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 370g
- Total number of serves: 2
- Calories: 214kcal
- Fat: 5g
- Saturated Fat: 3.13g
- Trans Fat: 0.05g
- Polyunsaturated: 0.2g
- Monounsaturated: 1.25g
- Cholesterol: 15mg
- Sodium: 75mg
- Potassium: 318mg
- Carbohydrates: 36.85g
- Fiber: 1.5g
- Sugar: 34.7g
- Protein: 5.5g
- Vitamin A: 78IU
- Vitamin C: 44.5mg
- Calcium: 185mg
- Iron: 0.35mg
