Strawberry Matcha Latte Recipe

Jump to Recipe Print Recipe

The Comfort of Strawberry Matcha Latte Recipe

There’s something truly soothing about the blend of strawberry and matcha that comforts like a warm hug on a lazy weekend morning. I love how the bright, grassy notes of ceremonial grade matcha mingle seamlessly with the naturally sweet, summery essence of fresh strawberries. If you’ve been curious about trying a drink that tastes delicate and indulgent at once, this Strawberry Matcha Latte Recipe might just become your new go-to.

What really draws me in is the layered texture — the velvety milk, lightly whipped cream, and the fruity puree all combine into a sip that’s gently crisp with ice but smooth enough to savor slowly. You’ll notice how every element plays a role, creating that almost magical balance between refreshing and decadent. It’s perfect for those moments when you want to pause and enjoy something special without fuss.

Plus, making it at home means you can adjust everything exactly to your liking—from the sweetness level to the thickness of the strawberry puree. I’ll walk you through tricks to get that frothy matcha just right, so you can feel confident whether it’s your first time or you’re adding it to your weekend ritual.

Ingredient Guide

• 1 teaspoon matcha powder (ceremonial grade): Provides vibrant green color and that earthy, grassy flavor essential to a matcha latte.
• 2 oz hot water: Just the right temperature (around 175°F/80°C) to unlock matcha’s nuances without bitterness.
• 1 teaspoon liquid sweetener (e.g. agave nectar): Adds gentle, natural sweetness that won’t overpower the matcha.
• 5 oz milk (dairy or plant-based): Creamy base; I love oat or whole milk for their velvety texture.
• Ice cubes: Keep it refreshingly cool without diluting flavor too fast.
• 2-3 medium fresh strawberries: The star fruit—juicy, aromatic, and perfect for fresh puree.
• 2 oz heavy cream: Whipped to soft peaks, this topping adds cloud-like richness.
• 1 oz milk: Lightens the whipped cream for smoothness.
• 1 teaspoon sweetener: Sweetens the cream with a touch of finesse.

Prep Before You Begin

Set aside about 10 minutes to prepare your ingredients and tools—this recipe is quick but smooth execution makes all the difference. I like to wash and hull my strawberries first, then have everything measured out for a fluid workflow. Since no baking or oven is needed, you only need to ensure your water is heated properly (around 175°F/80°C) to preserve matcha’s delicate notes.

How to Make Strawberry Matcha Latte Recipe

1. Prepare the strawberry puree: Wash and hull 2-3 medium fresh strawberries. Pop them in a blender with 1 teaspoon of sweetener and blend until completely smooth. If you prefer a silkier texture without seeds, strain the puree through a fine mesh sieve. The result is a bright, fragrant base that brings fruity freshness to every sip.
2. Whisk the matcha base: Sift 1 teaspoon of ceremonial grade matcha powder into a small bowl—this prevents clumps and ensures smoothness. Add 2 oz of hot water, heated to about 175°F/80°C (not boiling!) for optimal flavor extraction. Whisk vigorously with a bamboo whisk or a small electric frother until you see a beautiful frothy layer forming on the surface. Stir in 1 teaspoon of liquid sweetener until fully dissolved; this balances matcha’s grassy bitterness with a touch of sweetness.
🚀

Expert Tips to Nail It

Small adjustments that make a big difference in texture, timing, and flavor so your Strawberry Matcha Latte Recipe turns out reliably amazing.

3. Assemble the latte base: Fill a tall glass generously with ice cubes—this keeps the layers defined and the flavors crisp. Spoon 2-3 tablespoons of your luscious strawberry puree over the ice. Slowly pour 5 oz of milk (dairy or plant-based) right over the puree and ice. You’ll see the creamy layer float beautifully atop the ruby red, creating that inviting, layered look I love. Give it a gentle stir if you want a fully blended drink or leave as is for a pretty gradient effect.
4. Create the whipped topping: In a clean, chilled bowl, combine 2 oz of heavy cream, 1 oz milk, and 1 teaspoon of sweetener. Whip by hand or with an electric mixer until soft peaks form—think light clouds ready to melt on your tongue. This topping is the perfect counterpoint to the cold, sharp iced latte beneath, adding both richness and a touch of sweetness.
5. Finish and serve: Gently pour your frothed matcha mixture over the milk and strawberry puree. It should float on top slightly, with the frothy bubbles inviting you in. Crown your creation with a generous dollop of whipped cream, then drizzle a little extra strawberry puree over the cream for a gorgeous finish. Serve immediately and enjoy the medley of flavors and textures with every blissful sip.

Creative Variations for Strawberry Matcha Latte Recipe



• Swap the fresh strawberries for frozen raspberries or cherries for a seasonal twist that’s just as vibrant.
• Add a splash of vanilla or almond extract to the whipped cream for an aromatic depth.
• Use coconut or almond milk for a nutty, dairy-free alternative that still feels creamy.
• In cooler months, enjoy this latte warm by skipping the ice and gently heating the milk and strawberry puree before assembling.
• Top with toasted coconut flakes or a dusting of matcha powder for extra flair.
• For a boozy brunch option, add a splash of elderflower liqueur or a hint of rum to the strawberry puree.

Storage, Freezing & Reheating

• This latte is best enjoyed fresh, especially for the whipped cream’s texture and the vibrant matcha froth.
• Strawberry puree can be stored in an airtight container in the fridge for up to 3 days—perfect to prep ahead.
• Matcha mixture is best freshly whisked but can be kept covered in the fridge for up to 6 hours; just whisk again before use.
• Leftover whipped cream is tricky to store but can be kept in a sealed container for a day and lightly re-whipped.
• If you want to freeze strawberries, blitz and freeze in ice cube trays for a quick fresh puree anytime.

Strawberry Matcha Latte Recipe FAQs

• Can I use any matcha powder? For this recipe, I recommend ceremonial grade matcha for its smooth, delicate flavor. Culinary grade is usually more bitter and better for baking.
• What’s the best milk to use? Whole milk or creamy plant-based milks like oat or almond work wonderfully. Choose what you enjoy most as the base.
• How do I get the matcha frothy? Using a bamboo whisk is traditional and effective, but a small electric frother or milk frother can speed up the process.
• Can I make this latte hot instead of iced? Absolutely! Simply omit the ice and warm the milk with the strawberry puree gently on the stovetop before assembling.
• What sweeteners work best? Agave nectar, honey, or maple syrup add natural sweetness without overpowering the delicate matcha and berry notes.



Print

Strawberry Matcha Latte Recipe



Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 787 reviews

A refreshing and vibrant Strawberry Matcha Latte combining the earthy, delicate flavors of ceremonial grade matcha with sweet, fresh strawberry puree and creamy whipped topping. This energizing beverage is perfect as a unique treat or morning pick-me-up, blending fruity sweetness with rich creaminess for a delightful experience.

• Author: Olivia
• Prep Time: 10 Minutes
• Cook Time: 0 Minutes
• Total Time: 10 Minutes
• Yield: 1 serving
• Category: Beverage
• Method: No-Cook
• Cuisine: Fusion

Ingredients

Matcha Base

• 1 teaspoon ceremonial grade matcha powder
• 2 oz hot water (around 175°F/80°C)
• 1 teaspoon liquid sweetener (e.g., agave nectar)

Strawberry Puree

• 2-3 medium fresh strawberries
• 1 teaspoon sweetener

Milk Layer

• 5 oz milk (dairy or plant-based)
• Ice cubes (amount as desired)

Whipped Topping

• 2 oz heavy cream
• 1 oz milk
• 1 teaspoon sweetener

Instructions

1. Prepare the strawberry puree: Wash and hull 2-3 medium fresh strawberries. Place them in a blender with 1 teaspoon of sweetener and blend until completely smooth. If preferred, strain the puree to remove seeds for a smoother texture.
2. Whisk the matcha base: In a small bowl, sift 1 teaspoon of ceremonial grade matcha powder to avoid lumps. Add 2 oz of hot water heated to approximately 175°F (80°C). Whisk vigorously with a bamboo whisk until the mixture becomes frothy and smooth. Stir in 1 teaspoon of liquid sweetener until fully dissolved.
3. Assemble the latte base: Fill a tall glass with ice cubes. Spoon 2-3 tablespoons of the prepared strawberry puree into the bottom of the glass over the ice. Pour 5 oz of milk (dairy or plant-based) over the puree and ice, creating a layered base.
4. Create the whipped topping: In a clean bowl, combine 2 oz of heavy cream, 1 oz of milk, and 1 teaspoon of sweetener. Using an electric mixer or whisk, whip the mixture until soft peaks form, creating a light and fluffy topping.
5. Finish and serve: Gently pour the frothed matcha mixture over the milk and strawberry layer in the glass. Top with a generous dollop of the whipped cream. For an extra touch, drizzle additional strawberry puree on top. Serve immediately to enjoy the fresh flavors and contrasting textures.

Notes

• Use ceremonial grade matcha for the best flavor and smooth texture.
• Adjust sweetness to taste; liquid sweetener is preferred for easy mixing in matcha.
• Strain strawberry puree to avoid seeds if preferred.
• This latte can be made with any milk of choice including almond, oat, or cow’s milk.
• Serve immediately as the layers and froth are best enjoyed fresh.
• For a vegan option, use plant-based milk and substitute heavy cream with coconut cream for whipping.