The beautiful contrast of vibrant pink strawberries swirled with earthy green matcha creates a visually stunning drink that tastes as incredible as it looks. This Strawberry Matcha Latte combines the antioxidant-rich goodness of premium matcha with the natural sweetness of fresh strawberries and creamy milk for a beverage that’s both nourishing and indulgent. The combination might sound unusual at first, but the slight bitterness of matcha balances perfectly with the sweet-tart strawberries, creating a harmonious flavor that’s become a trendy favorite in cafes worldwide. Whether you enjoy it hot for a cozy morning treat or iced for a refreshing afternoon pick-me-up, this latte delivers cafe-quality results right in your own kitchen. It’s naturally energizing, absolutely delicious, and makes the most gorgeous layered presentation that’s sure to impress.
Serving Quantity: 2 servings
Cooking Time: 15 minutes (no cooking required for iced version, 5 minutes for hot version)
Nutrition Information (per serving):
- Calories: 180
- Protein: 6g
- Fat: 5g
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 22g
- Sodium: 95mg
1. Gather Your Ingredients
For the strawberry layer:
- One cup fresh strawberries, hulled and chopped
- Two tablespoons honey or maple syrup
- One tablespoon fresh lemon juice
- Two tablespoons water
For the matcha layer:
- Two teaspoons high-quality culinary matcha powder
- Two tablespoons hot water (about 175 degrees Fahrenheit)
- Two cups milk of choice (whole milk, oat milk, or almond milk work best)
- Two tablespoons honey or sweetener of choice
- Half teaspoon vanilla extract
Additional items:
- Ice cubes (if making iced lattes)
- Whipped cream (optional for topping)
For garnish:
- Fresh strawberry slices (4 to 6 pieces)
- Matcha powder for dusting (optional)
- Mint leaves (optional)
2. Make the Strawberry Puree
Place one cup of hulled and chopped fresh strawberries in a blender or food processor. Add two tablespoons of honey, one tablespoon of fresh lemon juice, and two tablespoons of water. Blend on high speed for 30 to 45 seconds until you have a completely smooth puree with no chunks remaining. The lemon juice brightens the strawberry flavor and prevents the puree from browning. Taste the puree and add more honey if you prefer it sweeter. Strain the puree through a fine mesh strainer into a bowl if you want an ultra-smooth consistency without any seeds, though this step is optional. Set the strawberry puree aside.
3. Prepare the Matcha
Sift two teaspoons of matcha powder through a fine mesh strainer into a small bowl to remove any lumps. This ensures your latte will be smooth and creamy without any gritty bits. Heat two tablespoons of water to about 175 degrees Fahrenheit. Pour the hot water over the sifted matcha powder. Using a small whisk or bamboo matcha whisk, vigorously whisk the matcha in a rapid back and forth or zigzag motion for about 30 seconds. You want to create a smooth paste with no lumps and a light foam on top. The mixture should be bright green and completely incorporated.
4. Prepare the Milk
In a small saucepan if making hot lattes or in a measuring cup if making iced lattes, combine two cups of your chosen milk with two tablespoons of honey and half a teaspoon of vanilla extract. For hot lattes, heat the milk mixture over medium heat, whisking occasionally, until it’s steaming and reaches about 150 to 160 degrees Fahrenheit. Don’t let it boil. Remove from heat. For iced lattes, simply whisk the milk, honey, and vanilla together until the honey dissolves completely. You can warm the mixture slightly just to dissolve the honey, then let it cool before using.
5. Froth the Milk
For the creamiest texture, froth your milk whether making hot or cold lattes. If making hot lattes, use a milk frother, immersion blender, or whisk vigorously for 30 seconds to create a foamy top layer. For iced lattes, shake the cold milk mixture vigorously in a sealed jar for 30 to 45 seconds to create cold foam, or use a milk frother designed for cold frothing. The foam adds a luxurious texture and helps the layers stay more distinct in your final presentation. If you don’t have any way to froth, don’t worry, the latte will still taste delicious.
6. Assemble Iced Strawberry Matcha Lattes
For iced versions, start with two tall clear glasses to show off the beautiful layers. Add three to four tablespoons of strawberry puree to the bottom of each glass, swirling it around the sides slightly if desired for a pretty effect. Fill each glass about two-thirds full with ice cubes. Pour one cup of the prepared cold milk mixture slowly over the ice in each glass, leaving about an inch of space at the top. Now for the dramatic matcha layer. Divide the whisked matcha paste between the two glasses, pouring it slowly over the back of a spoon held just above the milk surface. This helps it float on top rather than immediately mixing in. The result should be distinct layers of pink, white, and green.
7. Assemble Hot Strawberry Matcha Lattes
For hot versions, warm two large mugs by filling them with hot water and letting them sit for a minute, then emptying them. Add three to four tablespoons of strawberry puree to the bottom of each warmed mug. Pour one cup of hot frothed milk into each mug, holding back the foam with a spoon so you can add it on top at the end. Divide the whisked matcha paste between the two mugs, drizzling it over the milk. Using a spoon, add the milk foam on top of each latte. The matcha will naturally want to sink and swirl through the milk, creating a beautiful marbled effect with the pink strawberry layer below.
8. Garnish and Serve
For a stunning presentation, place two to three thin fresh strawberry slices on top of each latte, either floating on the surface or perched on the rim of the glass. If desired, very lightly dust the top with a tiny pinch of matcha powder using a small strainer for extra color and flavor. Add a small mint leaf for a pop of color and fresh aroma. Serve immediately with a straw or long spoon. Encourage guests to stir the layers together before drinking to combine all the flavors, or they can sip through the layers to experience each component separately.
Tips for Perfect Results
- Use ripe, sweet strawberries for the best flavor. If your strawberries are tart, you may need to add extra honey to the puree to balance the flavors.
- Fresh strawberries are ideal, but frozen strawberries that have been thawed work perfectly well for the puree and are often more affordable.
- Always sift your matcha powder to prevent clumps. This single step makes the biggest difference in achieving a smooth, professional-quality latte.
- Water temperature is crucial for matcha. Too hot and it becomes bitter, too cool and it won’t dissolve properly. Aim for 175 degrees Fahrenheit.
- Oat milk creates the creamiest, most barista-style foam and has a naturally sweet flavor that complements both strawberry and matcha beautifully.
- Make the strawberry puree up to three days ahead and store it in an airtight container in the refrigerator for quick latte assembly.
- For a protein boost, add a scoop of vanilla protein powder to the milk before frothing. This makes the latte more filling and nutritious.
- If you find the matcha flavor too strong, start with one and a half teaspoons instead of two, and gradually increase as you develop a taste for it.
- For a dairy-free version, use coconut milk, almond milk, or oat milk. Oat milk froths the best among non-dairy options.
- The layered effect is most dramatic when served immediately. If the latte sits too long, the layers will naturally blend together, though it will still taste delicious.
