Iced Strawberry Matcha Latte

It took me a long time to hop on the matcha train. This wasn’t intentional, but for some reason, despite my love for many different tea recipes, matcha just never happened—until one day we were out for dinner and matcha cheesecake was served for dessert. I was instantly hooked and immediately purchased some matcha powder the next time I was at the store. This iced strawberry matcha latte was one of my first forays into making matcha drinks at home and is now my go-to drink as soon as berry season hits.

This lovely layered drink is as beautiful as it is tasty—and it’s simple to make. It begins with a homemade strawberry syrup that comes together in just a few minutes. Once cool, the syrup is layered with ice and your preferred milk, then topped with a cloud of creamy matcha.

Ingredients for an Iced Strawberry Matcha Latte

• Strawberries: The sweet, bright flavor of strawberries pairs well with matcha’s earthy, slightly bitter notes. If you don’t have fresh berries, you can use frozen too.
• Sugar: Sugar helps the strawberries release their juices and adds extra sweetness to the iced matcha latte.
• Salt: Just a pinch of salt enhances the flavor of the strawberries.
• Water: You’ll need water to make the syrup and to mix the matcha to the perfect consistency.
• Matcha powder: For a mild matcha flavor, use 1/2 teaspoon of matcha per serving; for a stronger flavor, use up to 1 teaspoon.
• Milk: Choose from oat, almond, soy or traditional cow’s milk. Basically, any regular or nondairy milk will work well in a strawberry matcha iced latte.
• Ice: For a fun and festive look, try using ice from a cool ice cube tray for this latte treat.
• Sweetener: You can add extra sweetness to your strawberry matcha iced latte with a little sugar, honey, maple syrup or another sugar alternative you enjoy.

Directions

Step 1: Make the strawberry syrup

In a small saucepan, combine sugar, strawberries, salt and 1/4 cup of water. Bring to a simmer. Cook until the strawberries soften and release their juices, four to five minutes.

Mash the berries lightly with a fork, and then remove them from the saucepan and let cool completely.

Editor’s Tip: Speed up the cooldown process by transferring the strawberry syrup to a heatproof bowl or measuring cup. Refrigerate, uncovered, until cool.

Step 2: Whisk the matcha

Meanwhile, combine the matcha powder and remaining water in a glass measuring cup. Whisk until smooth and no lumps remain.

Step 3: Make the layers

Divide the strawberry mixture evenly between two tall glasses, then fill halfway with ice. Slowly pour milk over the strawberries and ice, leaving the glass three-quarters full.

Carefully divide the matcha between the two glasses, spooning it over the milk. Sweeten with honey or additional sweetener if desired. Garnish the rim with a sliced strawberry, if desired. Serve immediately.

Iced Strawberry Matcha Latte Variations

• Swap in other berries: Strawberries are not the only berry that pairs well with matcha. Trade them for blueberries, raspberries or blackberries, or try a combination of a few different berries.
• Create a smoother sip: If desired, you can puree the strawberry mixture with an immersion blender, then strain it through a fine-mesh sieve. However, keep in mind that it will be more difficult to layer the drink if you do this. Alternatively, opt for an extra-wide straw (like a bubble tea straw) to allow strawberry pieces to pass through without getting stuck.
• Make a hot strawberry matcha latte: If you prefer a warm matcha latte, try this instead: Add half the strawberry syrup to the bottom of a large mug. Heat milk on the stovetop or steam with an espresso machine or milk frother, then pour it into the mug. Mix the matcha with hot water, then pour it over the milk.
• Blend your strawberry matcha: For a twist on a copycat Starbucks green tea frappuccino, blend the matcha with milk and ice in a high-powered blender until smooth. Layer with the strawberry syrup in a tall glass and top with whipped cream, if desired.

How to Store an Iced Strawberry Matcha Latte

This recipe makes enough strawberry syrup for two lattes. Extra syrup can be stored in the refrigerator in an airtight food storage container. A small Mason jar works perfectly.

Can you make strawberry matcha iced lattes ahead of time?

You can prepare the strawberry syrup ahead and store it for three or four days. You can also batch mix a larger amount of matcha powder with water and store it in the refrigerator for the same amount of time. Shake well before using to make a latte.

Iced Strawberry Matcha Latte Tips

Can you use frozen strawberries for this latte?

Yes! If you don’t have access to fresh strawberries, frozen strawberries can be used instead. Add whole frozen berries to the saucepan and cook until softened. Mash with a fork or puree with an immersion blender before assembling the iced strawberry matcha latte as directed. Keep a slightly chunky consistency for better layering.

Is it necessary to cook the strawberries on the stovetop?

We also tested this recipe with strawberries soaked in raw sugar. While both were tasty and could effectively be used to make a layered matcha latte, we found the cooked syrup to be superior. The strawberry flavor was more pronounced, the sugar was fully dissolved with no grittiness, and the berries were softer and less prone to getting stuck in a straw when sipping.

That said, you can make this strawberry matcha latte by macerating finely diced strawberries with 2 tablespoons of sugar in the refrigerator for 30 minutes to an hour before assembling the drink as directed.

How can you avoid lumps when making matcha tea?

Matcha can be prone to lumps if it’s low quality or not mixed properly. Traditionally, matcha is whisked in a side-to-side or zig-zag motion using a bamboo whisk until silky smooth. If you don’t own a bamboo whisk, a small wire whisk or fork can also work.

If your matcha powder tends to clump even when whisked properly, try adding the water gradually: First, form a thick matcha paste, then add the rest.