The Strawberry Matcha Latte is a café-style layered drink that looks fancy but takes just minutes: a jammy, ruby-red strawberry base, a silky middle layer of cold milk, and a fresh, gently grassy matcha top poured over ice. The contrast is the magic—sweet-tart berries, creamy milk, and fragrant green tea that you can sip in layers or stir together for a strawberries-and-cream vibe with a delicate matcha finish. This guide teaches you the classic version plus smart swaps and barista tricks so your glass turns out vibrant, smooth, and not too sweet every time.
Why You’ll Love This Strawberry Matcha Latte
- Café-worthy layers at home: no special equipment beyond a whisk and a jar
- Balanced, not cloying: real berries + controlled sweetness + bright matcha
- Customizable: dairy or non-dairy milk, macerated or quick-simmered strawberry base
- Looks stunning: the green-white-red stack photographs beautifully for social or a brunch table
- Make-ahead friendly: keep the strawberry base and matcha concentrate ready in the fridge
- Budget-smart: one pint of berries makes multiple tall lattes
What Is Strawberry Matcha Latte?
Strawberry Matcha Latte is a modern iced latte that combines three components: a slightly thick strawberry purée, cold milk, and whisked matcha tea. Unlike a typical latte made solely with coffee or tea and milk, this drink stacks a fruit layer at the bottom for natural sweetness and texture, then floats the matcha on top for visual drama and distinct flavor zones. The method relies on differences in density (thicker berries sink, cold milk sits in the middle, matcha floats when poured gently), creating a drink that’s both playful and deeply satisfying.
Strawberry Matcha Latte
Ingredients
Strawberry Layer
- 1.5 cups fresh or frozen strawberries, diced
- 2 tbsp sugar or liquid sweetener adjust to taste
- 1 tsp lemon juice optional, brightens flavor
- 1 pinch fine salt balances sweetness
Matcha Layer
- 2 tsp matcha powder latte or culinary grade, sifted
- 6 tbsp hot water about 175°F/80°C
Milk Layer and Assembly
- 1.5 cups milk of choice dairy or plant-based
- 1 cup ice fresh, solid cubes
- 1 tbsp optional garnish strawberry slice, matcha dust, or vanilla cold foam
Instructions
- Step 1 – Make the strawberry layer: Macerated: Toss strawberries with sugar, lemon juice, and salt. Let sit 10–15 minutes, then lightly mash. Or Quick-simmered: Cook everything for 3–5 mins until jammy. Cool before using.
- Step 2 – Whisk the matcha: Sift matcha, add hot water, and whisk until smooth and slightly frothy. Taste and adjust with a bit more water if needed.
- Step 3 – Prep the glass: Fill two tall glasses halfway with ice. Spoon 2–3 tablespoons of strawberry purée into each glass.
- Step 4 – Add milk: Slowly pour cold milk over the ice, filling two-thirds of the way up.
- Step 5 – Float the matcha: Gently pour the matcha over the back of a spoon just above the milk to create a distinct green layer.
- Step 6 – Sip or stir: Serve with a straw. Enjoy the layers or stir for a creamy, fruity green tea blend.
Notes
Ingredients for Strawberry Matcha Latte
Strawberry Layer (base for 2 tall lattes)
- 1½ cups (225 g) fresh or frozen strawberries, diced
- 2–3 tablespoons sugar or liquid sweetener, to taste
- 1 teaspoon lemon juice (optional but brightens flavor)
- Pinch fine salt (balances sweetness)
Matcha Layer
- 2–3 teaspoons matcha powder (culinary/latte grade), sifted
- 6 tablespoons (90 ml) hot water at about 175°F/80°C
Milk Layer and Assembly
- 1½–2 cups (360–480 ml) milk of choice (dairy, oat, almond, soy, coconut drink)
- Plenty of ice
- Optional garnish: strawberry slices, extra matcha dust, vanilla cold foam
Yield: 2 tall (12–16 oz) lattes. Scale up as needed.
Ingredient Notes (Smart Substitutions & Tips)
- Strawberries: Fresh yield a brighter flavor; frozen are perfect year-round. Thaw and drain excess liquid before macerating if using frozen so the purée isn’t watery.
- Sweetener: White sugar keeps flavors clean; honey or maple add subtle character and dissolve well in warm berries. If you prefer low-sugar, use less and rely on naturally sweet milk (e.g., oat).
- Lemon: A few drops sharpen fruitiness without turning the drink sour. Skip if your berries are already very bright.
- Matcha: Use a latte- or culinary-grade matcha with a vibrant spring-green color. Pale or brownish matcha tastes dull or bitter. Sifting prevents lumps.
- Milk: Whole dairy milk creates the most luscious body; oat milk gives natural sweetness and froths nicely; almond is lighter and nutty; soy lands between. Choose unsweetened to control overall sweetness.
- Ice: Clear, fresh ice matters—cloudy or old ice dulls flavor and melts faster.
- Flavor add-ins: A drop of vanilla in the milk echoes a strawberries-and-cream profile. A tiny pinch of cardamom in the berries is lovely for a twist.
Step-by-Step Instructions
Step 1 – Make the strawberry layer (choose macerated or quick-simmered)
Macerated (fresh, brighter): In a bowl, toss diced strawberries with sugar, lemon juice, and a pinch of salt. Let sit 10–15 minutes, stirring once or twice, until juicy. Lightly mash with a fork.
Quick-simmered (jammy, thicker): Add strawberries, sugar, lemon, and salt to a small pan. Cook over medium for 3–5 minutes, just until berries soften and the juices thicken slightly. Cool to room temperature.
Aim for a spoonable texture that slides slowly off a spoon. Too thin? Simmer 1–2 minutes more. Too thick? Stir in a teaspoon of water.
Step 2 – Whisk the matcha
Sift matcha into a small bowl or cup. Add a splash of hot water and whisk (using a bamboo whisk or small frother) in rapid zigzags until smooth with tiny bubbles. Add remaining hot water and whisk to a glossy, lump-free concentrate. Taste: it should be smooth with pleasant, gentle bitterness—never harsh. If it tastes sharp, add ½ teaspoon more hot water and whisk again.
Step 3 – Prep the glass
Fill two tall glasses halfway with fresh ice. Spoon 2–3 tablespoons strawberry purée into each, letting some cling to the glass walls for a visual “swirl.” If you like a more pronounced strawberry hit, add an extra spoon.
Step 4 – Add milk
Pour cold milk slowly over the ice to about two-thirds up the glass, leaving room for matcha. The cold temperature helps preserve layers.
Step 5 – Float the matcha
Hold a spoon just above the milk and pour the matcha over the back of the spoon so it floats and creates a defined green top. Garnish with a strawberry slice or a whisper of matcha powder.
Step 6 – Sip or stir
Serve with a straw. Enjoy the layers as they are—berries, then milk, then matcha—or give it a quick stir for a creamy, strawberry-green tea fusion.
Pro Tips for Success
- Sift the matcha: This single step prevents stubborn clumps and yields a silk-smooth top layer.
- Keep components cold: Chill the milk and cool the strawberry base before assembling—warm components melt ice quickly and collapse layers.
- Control sweetness at the base: Sweeten the strawberries to your liking and keep the matcha unsweetened or barely sweet; the drink stays balanced.
- Layer with a spoon: Pouring matcha over a spoon slows the flow so it sits neatly on the milk.
- Texture is everything: For a barista look, strawberry purée should be thicker than syrup but looser than jam.
- Ice quality: Use fresh, solid cubes. Soft or hollow ice melts too fast and dilutes flavor.
- Make it foamy: For extra café flair, froth a few ounces of milk and float it between strawberry and matcha or on top after the matcha.
Flavor Variations
- Vanilla Bean Strawberry Matcha: Scrape ¼ tsp vanilla bean paste into the milk.
- Strawberry Matcha Latte with Basil: Add 2 basil leaves to the strawberries while macerating; remove before assembling for a subtle herbal note.
- Coconut-Kissed: Use chilled coconut drink as the milk; finish with shredded coconut on the rim.
- Berry Medley: Replace half the strawberries with raspberries or blueberries; strain seeds if you want an ultra-smooth base.
- Iced Strawberry Matcha Frappé: Blend milk, ice, and matcha to a light slush; layer over the strawberry purée for a summertime treat.
- Light & Bright: Use sparkling water for half the milk for a spritzy, lighter version (assemble right before serving to keep the fizz).
Serving Suggestions
- Brunch board: Serve alongside yogurt parfaits, fruit, and warm pastries; the color pop anchors the spread.
- Dessert pairing: Match with shortbread cookies or a slice of chiffon cake—delicate sweets let the latte shine.
- Afternoon pick-me-up: Keep strawberry base in the fridge and assemble in two minutes between meetings.
- Kids’ split version: Build a “strawberries & milk” for kids (no matcha), and add the matcha top to yours.
Storage and Make-Ahead
- Strawberry base: Refrigerate in a covered jar 3–4 days. If it thickens in the fridge, loosen with a splash of water.
- Matcha concentrate: Best within 24 hours for color and flavor; whisk briefly before using.
- Pre-assembly: Don’t add ice until serving time or layers will collapse and dilute.
- Freezing: Freeze leftover strawberry purée in ice-cube trays for quick future lattes or smoothies.
Nutrition Facts (Per Tall 14 oz Latte; oat milk used)
Estimate only; values vary by milk choice and sweetener amount.
| Calories | Protein (g) | Carbs (g) | Fat (g) | Fiber (g) | Sodium (mg) |
|---|---|---|---|---|---|
| 190 | 4 | 33 | 5 | 3 | 75 |
Using whole dairy milk bumps protein and fat slightly; using unsweetened almond milk lowers calories and carbs.
Troubleshooting Guide
- Matcha tastes bitter: Water too hot or too much powder. Aim for ~175°F/80°C and whisk thoroughly. Add a teaspoon of cold milk to soften edges if needed.
- Layers mingled instantly: Milk wasn’t cold enough, strawberry base was too thin, or you poured matcha too fast. Chill components and pour over a spoon.
- Drink too sweet: Reduce sugar in the strawberry base or use unsweetened milk. Add a squeeze of lemon to sharpen.
- Not sweet enough: Add ½–1 teaspoon simple syrup to the milk or drizzle a little honey into the strawberries.
- Clumpy matcha: Skip sifting or whisking? Press any small clumps against the glass with a straw, then stir; next time, sift first.
- Color looks dull: Matcha may be old or stored in light/heat. Keep it in an airtight container in a cool, dark spot.
FAQ About Strawberry Matcha Latte
Can I make this hot instead of iced?
Yes. Gently warm the milk (don’t boil), keep the strawberry base at room temp, and whisk matcha with hot water as usual. Pour warm milk over the strawberry layer in a heated mug, then float matcha. You’ll lose defined layers but gain cozy vibes.
What grade of matcha should I buy?
Look for latte- or culinary-grade matcha with a bright green color. Ceremonial grade is lovely but pricier and not necessary for a latte where milk and fruit are involved.
How do I avoid seedy texture in the strawberry layer?
After macerating or simmering, press the mixture through a fine sieve for an ultra-smooth base. It’s optional—some people enjoy the natural fruit texture.
Can I prep this for a party?
Yes. Make a larger batch of strawberry base and chill in a jar. Whisk a pitcher of matcha concentrate shortly before serving. Set out ice and milk so guests can assemble layered glasses themselves.
Will this work with other fruits?
Absolutely. Raspberries, peaches, mango, and even pineapple work well. Just balance with lemon or lime and adjust sweetness to taste.
Is caffeine adjustable?
Matcha has gentle caffeine. Use a smaller amount for a lighter lift, or split the drink into smaller glasses. Decaf matcha alternatives exist, but they won’t have the same flavor.
TastyInspo Notes
- Taste the strawberry base before chilling; your berries’ sweetness varies by season. Adjust sugar and lemon until it sings.
- Sift matcha every time—30 seconds of prevention saves you from clumps and bitterness.
- Chill everything. Cold milk + cooled berries + fresh ice = crisp layers and slow dilution.
- Pour with intention: Spoon method for the matcha layer keeps the top vivid and defined.
- Add a texture pop: Strawberry slices on the glass wall or a spoon of vanilla foam makes it feel café-crafted.
- Batch smart: One pint of strawberries becomes enough base for multiple lattes; store in a jar for quick weekday treats.
Final Thoughts
The Strawberry Matcha Latte turns simple ingredients into something joyful and eye-catching: lush berries, cool milk, and aromatic matcha in a glass that tastes as good as it looks. Master three building blocks—balanced strawberry purée, well-whisked matcha, and chilled milk—and the drink becomes endlessly repeatable and riff-able. Whether you’re dressing up brunch, treating yourself to a mid-afternoon pick-me-up, or building a signature summer sip, this layered latte is fresh, fast, and reliably delightful.
