This Iced Strawberry Matcha Latte is a vibrant blend of sweet and earthy flavors that’s as refreshing as it is beautiful. Creamy matcha meets juicy strawberry syrup, creating a drink that’s both smooth and subtly tangy. In just 10 minutes, you can whip up this energizing treat that’s perfect for sunny mornings or afternoon pick-me-ups. The layers of green and pink make it a feast for the eyes, while the balance of flavors keeps every sip exciting.
Each sip offers a delightful contrast of textures—silky matcha, velvety milk, and a hint of fruity sweetness. It’s a guilt-free indulgence packed with antioxidants and natural energy, making it a healthier alternative to sugary drinks. Whether you’re a matcha enthusiast or new to its charm, this latte is a must-try. Simple, quick, and utterly satisfying, it’s the perfect way to brighten your day.
What You’ll Need?
- 5 fresh strawberries, hulled and finely chopped (about ⅓ cup)
- 1 teaspoon cane sugar (or substitute with your preferred sweetener)
- ½ to 1 teaspoon matcha powder (we recommend Matcha.com’s Ceremonial Organic for best results)
- ¼ cup cold water
- Ice (enough to fill a glass halfway)
- ½ to 1 cup almond milk (or substitute with any milk of your choice)
- Maple syrup or honey, to taste (optional, for added sweetness)
How to Make It
- In a small bowl, combine the chopped strawberries and cane sugar. Use a fork to lightly mash the strawberries as you mix. Set aside to allow the flavors to meld.
- Sift the matcha powder into another small bowl to remove any lumps. Add the cold water and whisk briskly with a matcha whisk from side to side until the matcha is fully dissolved and a foamy layer forms on top.
- Place the strawberry mixture at the bottom of a tall glass. Fill the glass halfway with ice, then pour in enough almond milk to fill the glass two-thirds of the way.
- Gently pour the matcha mixture over the top of the milk.
- Stir to combine and taste with a straw. If desired, sweeten with maple syrup or honey to taste. Enjoy immediately!
Perfect Pairings: Serving Suggestions
This Iced Strawberry Matcha Latte is a refreshing treat on its own, but it pairs beautifully with a light snack. Try serving it alongside a matcha-flavored shortbread cookie or a fresh fruit salad for a delightful afternoon pick-me-up. For a cozy morning, enjoy it with a whole-grain muffin or avocado toast.
Mix It Up: Recipe Variations
Feel free to customize this latte to suit your taste! Swap the almond milk for oat milk or coconut milk for a creamier texture. If strawberries aren’t your thing, try using raspberries or mango chunks instead. For a caffeine-free version, use roasted barley tea powder instead of matcha.
Time-Saving Tips for Busy Days
To save time, prep the strawberries ahead of time by mashing and storing them in an airtight container in the fridge for up to 2 days. You can also pre-sift your matcha powder and store it in a small jar for quick access. If you’re in a rush, skip the whisking and use a small blender to mix the matcha and water in seconds.
Equipment Guidance: Tools You’ll Love
While a traditional matcha whisk is ideal for creating that frothy layer, a small handheld milk frother works just as well. If you don’t have either, a small jar with a lid can be used to shake the matcha and water together. For the strawberries, a fork or potato masher will do the trick.
Common Questions Answered
Can I use frozen strawberries? Absolutely! Just thaw and mash them before using. Is there a substitute for cane sugar? Yes, you can use coconut sugar or stevia for a lower-calorie option. How long does this latte keep? It’s best enjoyed immediately, but you can store it in the fridge for up to 2 hours—just give it a good stir before drinking.
Iced Strawberry Matcha Latte
Ingredients
- 5 fresh strawberries, hulled and finely chopped (about ⅓ cup)
- 1 teaspoon cane sugar
- ½ to 1 teaspoon matcha powder (we used Matcha.com’s Ceremonial Organic in this recipe)
- ¼ cup cold water
- Ice
- ½ to 1 cup almond milk
- Maple syrup or honey, to taste optional
Instructions
- Place the strawberries and sugar in a small bowl. Use a fork to combine, lightly mashing the strawberries as you mix. Set aside.
- Sift the matcha powder into another small bowl to remove any lumps. Add the water and use a matcha whisk to whisk briskly from side to side until the matcha is fully dispersed and a foamy layer forms on top.
- Place the strawberries at the bottom of a tall glass. Fill halfway with ice, then pour in enough almond milk to fill the glass two thirds of the way full. Top with the matcha mixture.
- Stir to combine and taste with a straw. If desired, sweeten with maple syrup or honey to taste.