Iced Strawberry Matcha Latte Recipe – Easy Café-Style Drink

Let me just say, when it comes to dreamy iced drinks, the Iced Strawberry Matcha Latte has totally stolen my heart. I remember the first time I tried something like this at a cute little café, tucked away on a rainy afternoon. I was half-expecting it to be just another sugary green tea, but, you guys, that first sip was a whole vibe. Sweet strawberries, creamy milk, and that earthy matcha – honestly, it’s like spring in a glass! Ever since, I’ve been obsessed with making my own version at home, and it’s become my go-to when I want something a little special without the café price tag.

If you love colorful drinks that taste as good as they look (seriously, this one is a stunner for your Pinterest board), you’re gonna love this Iced Strawberry Matcha Latte. It’s perfect for warm days, lazy weekends, or honestly, any time you want a treat that feels a little bit fancy. And trust me, you don’t need a barista badge to make this. I’ll walk you through all the steps, from picking the best matcha to making your own strawberry puree that’s better than any syrup. Ready to shake up your iced latte routine?

What Inspired the Iced Strawberry Matcha Latte?

The Iced Strawberry Matcha Latte is one of those drinks that feels both classic and totally new at the same time. I first got hooked on matcha during a trip to Japan a few years ago, where it seemed like every café had some creative twist on green tea. But it wasn’t until last spring that I spotted someone mixing strawberries with matcha on Instagram (those layered drinks are so satisfying to watch, right?). I had to try it myself – and let me tell you, it did not disappoint.

This drink is kind of a mashup of Japanese tea traditions and the all-American love for strawberry milk. Matcha brings its signature earthy vibe, while the strawberries add sweetness and a pop of color that makes it perfect for sharing on social media. It’s the kind of latte you want when you’re feeling extra, or when you just need a pick-me-up that tastes like summer. Plus, it’s super customizable – you can go dairy or dairy-free, add extra sweetness, or even play with the matcha intensity.

Honestly, the Iced Strawberry Matcha Latte is perfect for brunches, garden parties, or those times when you want something Instagram-worthy without leaving your kitchen. It’s a little bit nostalgic, a little bit trendy, and a whole lot delicious. Whether you’re a matcha newbie or a seasoned green tea fan, this is one drink you’ll keep coming back to.

What Ingredients Do You Need?

Main Ingredients

• Matcha Powder: Go for a good-quality ceremonial or latte grade. The better the matcha, the brighter and smoother your drink. I usually get mine online or at Asian markets. If you only have culinary grade, that works too – just maybe sift it to avoid clumps.
• Fresh Strawberries: Ripe, sweet strawberries make the best puree. If strawberries aren’t in season, frozen works – just thaw before using. The fresher, the pinker your latte!
• Sugar (or Honey/Maple): I use regular sugar for the strawberry layer, but honey or maple syrup is awesome for a natural touch. Adjust based on how sweet your berries are.
• Milk: Any kind works! Whole milk makes it creamy, oat or almond milk for dairy-free. Coconut milk gives a subtle tropical twist. I usually use oat milk for that smooth texture.
• Ice: Don’t skip this – it’s what makes the latte so refreshing. I like big cubes so they melt slower.
• Vanilla (optional): Just a drop in the milk can make the whole drink taste like dessert.

Why These Ingredients Work

Strawberries and matcha are kind of a dream team. The sweet-tart berries balance out the earthy, slightly bitter matcha, while milk brings everything together into a super smooth sip. If you’ve ever had matcha and thought “eh, it’s kinda grassy,” trust me, the strawberry layer changes everything.

For the matcha, always look for powder that’s bright green. If it’s dull, it might taste flat. Strawberries – the riper, the better. I’ve tried this with jam in a pinch, but homemade puree is next-level. Milk is your canvas, so pick what you love. If you want a lower-sugar version, cut back on the sweetener or use stevia. I’ve even thrown in chia seeds once for fun – it turned into a strawberry matcha chia pudding situation and was amazing.

Substitutions and Tips

• No matcha? Try green tea powder or even a shot of strong brewed green tea (just cool it first).
• No fresh strawberries? Use thawed frozen berries or a little strawberry jam, but add less sweetener since jam is already sugared.
• Milk alternatives: Oat, almond, soy, coconut, cashew – all work. Just avoid super thin milks or it won’t look layered.
• Sweetener swaps: Maple syrup and agave are great if you want something less processed.

Honestly, play around with what you have – this drink is super forgiving!

Equipment & Tools You’ll Need

• Blender or Food Processor: For making the strawberry puree. If you don’t have one, you can mash them with a fork and strain for a smoother finish.
• Whisk (matcha whisk is ideal): A bamboo whisk (chasen) is great for matcha, but a regular tiny hand whisk or even a milk frother works.
• Measuring cups/spoons: Just to keep things easy and consistent.
• Tall Glass: For those gorgeous layers! Mason jars work, too.
• Spoon: For layering and mixing.

If you’re missing anything fancy, don’t stress. I’ve totally blended strawberries with a fork and made matcha with a regular whisk. It’s all good!

How to Make a Dreamy Iced Strawberry Matcha Latte

1. Make the Strawberry Puree:
   Start by washing and hulling about 1 cup of fresh strawberries. Toss them into your blender or food processor with 1-2 tablespoons of sugar (or honey/maple syrup). Blitz until smooth. If you want it extra silky, strain out the seeds. Taste for sweetness – you might want a touch more if your berries are tart.
2. Prep the Matcha:
   Sift 1–2 teaspoons of matcha powder into a small bowl. Add 2–3 tablespoons hot water (not boiling – just below simmering). Whisk with a bamboo whisk or tiny regular whisk until frothy and no lumps remain. If you don’t have a whisk, shake it up in a jar with a lid.
3. Layer the Drink:
   Grab your tall glass and fill it about halfway with ice. Spoon in 2–3 generous tablespoons of strawberry puree. Pour in 3/4 cup of milk (cold is best). For an extra treat, add a few drops of vanilla extract to the milk before pouring.
4. Add the Matcha:
   Slowly pour the matcha mix over the milk. If you want those dreamy layers, pour gently over the back of a spoon. Watch the green swirl into the pink – it’s honestly so pretty!
5. Mix and Enjoy:
   You can leave it layered for the look, or give it a quick stir so the flavors mingle. Pop in a straw, snap a pic for Pinterest, and sip away!

Troubleshooting: If your matcha clumps, try sifting it first or whisking longer. If your strawberry puree is too runny, add a bit more berry or chill it so it thickens up. If your layers mix too much, try adding the ice after the milk so it stays separated longer.

Honestly, once you make this once, you’ll get the hang of the layering – but even if it blends, it still tastes amazing.

Tips & Tricks for Perfect Strawberry Matcha Lattes

• Layering is all about patience: Pour slowly, especially with the matcha. If you go too fast, everything mixes together (still tasty, just not as Pinterest-perfect).
• Sweetness check: Strawberries vary a ton. Taste your puree before adding sugar – sometimes you barely need any.
• Matcha matters: Sift your matcha and whisk it well. If you use hot water that’s too hot, it can get bitter. I usually boil water, then let it sit for 2 minutes before using it.
• Milk temperature: Cold milk helps keep the layers. If your milk is warm, everything blends together.
• Make ahead: You can make the strawberry puree a day before and stash it in the fridge. It even gets more flavorful overnight!
• Ice cubes: Big cubes melt slower. If you’re feeling extra, freeze some strawberry puree in ice trays for a fun twist.
• Don’t stress perfection: My first few tries looked more like a green smoothie than a latte. The taste is what matters!

I’ve definitely over-sweetened and under-whisked my matcha before, so don’t be afraid to experiment. Every batch gets better!

How Can You Customize Your Iced Strawberry Matcha Latte?

• Dairy-Free: Oat, almond, soy, or coconut milk all work. Oat milk is super creamy and helps the colors layer nicely.
• Low Sugar: Skip the sweetener, or use stevia or monk fruit. If your berries are sweet, you might not need any extra sugar.
• Flavor Boosts: Add a squeeze of lemon juice to the strawberry puree for a tangy twist, or a splash of rose water for floral vibes.
• Extra Creamy: Use half-and-half or add a dollop of whipped cream on top. You can even blend the matcha with a bit of vanilla ice cream for a dessert version.
• Matcha Strength: Two teaspoons for bold flavor, one for something milder. If you’re new to matcha, start light and work up.
• Allergy-Friendly: If strawberries aren’t your thing, try raspberries or blueberries. The method is the same!

One of my favorite spins is using coconut milk and adding a dash of cardamom – it gets this sort of tropical chai vibe. So good!

Serving & Storage Tips

This Iced Strawberry Matcha Latte is best served right away, ice cold, in a tall glass. If you want those gorgeous layers for a party, prep the strawberry puree and matcha ahead, then assemble just before serving.

I’ve made the puree a day ahead and kept it in a covered container in the fridge – it actually tastes better after a few hours! Matcha, however, is best mixed fresh, or it can get a little bitter. If you make extra puree, you can freeze it in small portions and thaw as needed.

As for leftovers, the drink keeps for about a day in the fridge, but the ice melts and flavors blend. If you want to re-chill, just add fresh ice. For hot days, serve in chilled glasses to keep everything cool longer.

Health Benefits of Strawberry Matcha Latte

Okay, so besides being gorgeous, this drink actually sneaks in a few good-for-you perks. Strawberries are packed with vitamin C and antioxidants, plus they’re naturally low in calories. Matcha, meanwhile, is loaded with antioxidants and gives a gentle caffeine boost, which is way less jittery than coffee.

If you use oat or almond milk, it’s dairy-free and can be lower in sugar. And honestly, making it yourself means you control the sweetness. So you get a treat that’s fresh, energizing, and not just empty sugar – yay!

Frequently Asked Questions

Can I use store-bought strawberry syrup instead of homemade puree?

Absolutely! It won’t be quite as fresh-tasting, but it works in a pinch. Just use less sugar since syrups are usually pretty sweet.

What kind of matcha is best for lattes?

Ceremonial or latte-grade matcha is ideal for this drink. Culinary grade can be a little bitter, but it still works if you whisk it well and use enough sweetener.

Can I make this drink ahead of time?

You can prep the strawberry puree and keep it in the fridge, but mix up the matcha fresh. Assembling just before serving gives you the prettiest layers and freshest taste.

Is this recipe vegan?

It totally can be! Just use plant-based milk and swap honey for maple syrup or agave. Easy peasy.

How do I avoid matcha clumps?

Sift your matcha before whisking and use hot (not boiling) water. Whisk or shake well until it’s totally smooth and frothy.

So, what do you think? Ready to give this Iced Strawberry Matcha Latte a try? I promise, it’s one of those drinks that makes every day feel a little more special. If you do make it, let me know how it turned out – and don’t forget to snap a photo for Pinterest! 💚🍓

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