Iced Strawberry Matcha Latte

I make this iced strawberry matcha latte when I want something refreshing, lightly sweet, and visually layered. I enjoy how the earthy matcha blends with creamy milk and bright strawberry flavor for a drink that feels both energizing and indulgent.

Why You’ll Love This Recipe

I like this recipe because it looks beautiful while still being very easy to prepare at home. I enjoy the contrast between the fruity strawberry layer and the slightly bitter matcha on top. I also appreciate that I can control the sweetness and adjust the milk to my preference. It works well as a morning drink or an afternoon pick-me-up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries
• Granulated sugar or honey
• Water (for strawberry syrup)
• Matcha powder
• Hot water (not boiling)
• Milk of choice (dairy or plant-based)
• Ice cubes
• Optional: vanilla extract
• Optional: whipped cream or strawberry slices for topping

Directions

I start by making a simple strawberry syrup. I cook chopped strawberries with sugar and a little water in a small pan until they soften and become jam-like. I mash them lightly and let the syrup cool.

I prepare the matcha by sifting the powder into a bowl to avoid clumps. I add hot water and whisk it vigorously until it becomes smooth and slightly frothy.

I fill a glass with ice cubes and pour in the cooled strawberry syrup at the bottom.

I slowly add milk over the strawberries to create a layered effect.

I gently pour the whisked matcha over the top so it floats above the milk layer.

I give it a light stir before drinking or leave it layered for presentation.

Servings and timing

I usually get 1 serving from this recipe.

Preparation time: 10–15 minutes
Cooking time: 5 minutes
Total time: 15–20 minutes

Variations

I sometimes use vanilla syrup instead of plain sugar for extra flavor.
I also blend the strawberries into a puree instead of cooking them for a fresher taste.
I occasionally use oat milk for a creamier texture.
I like adding a little honey to the matcha for natural sweetness.
I sometimes turn it into a blended drink by mixing everything with ice.

storage/reheating

I store strawberry syrup in the fridge for up to 3 days in an airtight container.
I prepare the matcha fresh each time because it tastes best right after whisking.
I don’t reheat this drink since it is meant to be served iced.
If needed, I stir the strawberry layer again before assembling if it separates.

FAQs

Can I use store-bought strawberry syrup?

Yes, I sometimes use store-bought syrup when I want to save time.

What type of matcha works best?

I prefer ceremonial or high-quality culinary matcha for a smoother taste.

Can I make this drink without a whisk?

Yes, I shake the matcha with hot water in a jar, though whisking gives a smoother foam.

Can I make it less sweet?

Yes, I reduce the sugar in the strawberry syrup or use unsweetened milk.

Why is my matcha clumpy?

I usually find clumps happen when I don’t sift the powder or use water that is too hot.

Conclusion

I like this iced strawberry matcha latte because it feels refreshing, balanced, and easy to customize. I enjoy making it when I want something cool and flavorful that combines fruity sweetness with earthy matcha in one layered drink.

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