I love how this strawberry matcha latte feels both refreshing and indulgent at the same time. I get that beautiful contrast of earthy matcha and sweet, creamy strawberries, all layered into one stunning iced drink. Whenever I make this, it feels like a café-style treat that I can enjoy at home in just a few minutes.
Why You’ll Love This Recipe
I always come back to this recipe because it’s quick, visually beautiful, and full of flavor. I like how the grassy notes of matcha balance perfectly with the fruity strawberry cream. I also enjoy how customizable it is, since I can easily adjust the sweetness or switch up the milk depending on what I have on hand. It feels special without being complicated.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Matcha latte
1 teaspoon ceremonial grade matcha powder
2 oz hot water
1 teaspoon liquid sweetener such as agave or honey
5 oz milk, dairy or plant-based
Ice
Strawberry sweet cream
2 to 3 medium strawberries
2 oz heavy cream
1 oz milk
1 teaspoon sweetener
Directions
I start by sifting the matcha powder into a small bowl to remove any clumps. I pour in the hot water and whisk vigorously until the matcha is fully dissolved and lightly foamy. While it’s still warm, I stir in the sweetener so it blends smoothly.
Next, I fill a glass about three-quarters full with ice. I pour in the milk followed by the prepared matcha, then stir everything together until evenly mixed.
For the strawberry sweet cream, I add the strawberries, heavy cream, milk, and sweetener to a small blender. I blend for about 5 to 10 seconds, just until the mixture looks thick and pourable, similar to melted ice cream.
I slowly pour the strawberry cream over the matcha latte and gently stir to create a soft pink-and-green gradient before serving.
Servings And Timing
I make this recipe as a single serving, filling one 16-ounce glass. The entire process takes about 5 minutes from start to finish, which makes it perfect for a quick morning drink or an afternoon pick-me-up.
Variations
I sometimes add a splash of vanilla extract to the strawberry cream when I want extra depth. When I’m avoiding dairy, I swap the heavy cream for canned coconut milk or a thick plant-based milk and blend it well. I also like experimenting with other berries, such as raspberries, for a slightly tart twist.
Storage/Reheating
I always enjoy this drink fresh, but I’ve found that the strawberry sweet cream can be stored in an airtight container in the refrigerator for up to two days. I give it a quick stir or shake before using. Since this is an iced drink, I don’t reheat it.
FAQs
Can I use culinary grade matcha instead of ceremonial grade?
I can use culinary grade matcha, but I notice that the color and flavor are less vibrant compared to ceremonial grade.
What milk works best for this latte?
I personally like oat milk because it’s naturally sweet and creamy, but I’ve had great results with dairy milk, almond milk, and soy milk too.
Can I use frozen strawberries?
I often use frozen strawberries, but I let them thaw slightly before blending so the cream stays smooth.
Is this drink very sweet?
I find it lightly sweetened, which I prefer. I usually adjust the sweetener to match my taste.
Can I make this without a blender?
If I don’t have a blender, I finely mash the strawberries and mix them thoroughly with the cream and milk, though the texture is a bit less smooth.
Conclusion
I love making this strawberry matcha latte when I want something refreshing, pretty, and full of flavor. It feels like a small luxury that I can easily recreate at home, and it always brightens my day with its creamy texture and balanced taste.
This Strawberry Matcha Latte is a refreshing and indulgent iced drink combining earthy matcha with sweet strawberry cream. It’s easy to make at home and feels like a beautiful café-style treat.
Ingredients
Matcha Latte:
1 teaspoon ceremonial grade matcha powder
2 oz hot water
1 teaspoon liquid sweetener (agave or honey)
5 oz milk (dairy or plant-based)
Ice
Strawberry Sweet Cream:
2 to 3 medium strawberries
2 oz heavy cream
1 oz milk
1 teaspoon sweetener
Instructions
Sift the matcha powder into a small bowl to remove clumps.
Add hot water and whisk vigorously until dissolved and lightly foamy. Stir in sweetener while still warm.
Fill a 16-ounce glass three-quarters full with ice. Pour in milk, then the prepared matcha. Stir to combine.
In a small blender, combine strawberries, heavy cream, milk, and sweetener. Blend until thick and pourable.
Slowly pour the strawberry cream over the latte and gently stir to create a gradient effect.
Notes
Use culinary grade matcha if needed, but ceremonial grade gives better flavor and color.
Oat milk is especially creamy and sweet, but any milk works well.
Frozen strawberries can be used if thawed slightly before blending.
Add vanilla extract to the strawberry cream for extra depth.
The strawberry cream can be made ahead and stored for 2 days in the fridge.
