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Iced Strawberry Matcha Latte
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The latte combines two parts, strawberry milk made with a homemade strawberry syrup mixed with whole milk, and matcha over ice. I strain the strawberry syrup rather than leaving chunks of the berries so it easily fits through a straw. The quick additional step is worth it! Once the strawberry syrup is made it can be stored, refrigerated for up to 1 months, for easy preparations. I love the layered look of this iced strawberry matcha latte and it’s a great combination of fruity and refreshing for an afternoon pick me up on a hot day. Turn your home into a coffee shop! The next recipe you need to make is this coconut hibiscus refresher!
Key Ingredients in This Recipe
- Matcha – Matcha is a powdered green tea with an earthy and slightly bitter flavor. Look for ceremonial matcha, as it’s the best option for whisking with water and enjoying it as tea or a tea latte. I like this brand of matcha.
- Strawberries – Chopped fresh strawberries are macerated in sugar. This softens them and draws out the water. The mixture is simmered and strained to create a simple syrup.
- Sugar – For most homemade simple syrups you use equal parts granulated water and sugar, but I use less in this recipe to account for the liquid in the strawberries.
- Milk – While I use whole milk for a richer consistency, you can swap it for your favorite non-dairy alternative.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- Substitute the whole milk with your favorite non-dairy milk such as oat milk or nut milks like pistachio milk.
- The strawberries can also be swapped for another berry like blueberries or raspberries. Be sure to strain the seeds from the simple syrup before use.
- In a pinch you can swap the homemade strawberry syrup for a store-bought strawberry puree or even a jam thinned with a bit of water.
- Add an additional tablespoon of the strawberry syrup to adjust the sweetness if you prefer drinks on the sweeter side.
How to Make an Iced Strawberry Matcha Latte (Step-by-Step)
Add chopped strawberries to a small saucepan. Add sugar and stir to combine, then let sit for 10 minutes.
Add ½ cup (115g) water then bring the strawberry mixture to a simmer over medium-low heat, stirring occasionally until the sugar has dissolved, about 10 minutes. Remove from heat and let cool.
Strain the syrup, reserving the solids for another use (on toast or over oatmeal). Cover and refrigerate until ready to use, up to 1 month.
In a small mixing bowl combine ½ cup (115g) room temperature water and the matcha powder. Whisk vigorously until frothy. In another small bowl whisk together the milk with strawberry syrup.
Fill a glass with ice and add the strawberry milk. Pour the matcha over the top and serve immediately.
How to make this blended
You can mix the components with ice individually in a blender then swirl them for a more aesthetically pleasing presentation in a glass or blend them together with ice for quicker serving,
FAQ – Frequently Asked Questions
It’s a refreshing layered drink featuring homemade strawberry syrup, milk (dairy or plant-based), and matcha green tea poured over ice, perfect for a balanced and beautiful pick-me-up.
Yes! Matcha typically contains about 60–70 mg of caffeine per 1 teaspoon (about 2 grams) of matcha powder when whisked with water or milk.
Yes! The strawberry syrup can be made ahead and stored refrigerated for up to 1 month – use it anytime for quick matcha preparation.
Yes! You can make this drink hot, but they lose the layered visual effect. But it’s still tasty! Just skip the ice and layer components carefully or blend them together.
This is why I always strain my strawberry syrup! It keeps the drink smooth and easy to sip.
Yes! You can use 2 tablespoons of seedless strawberry jam in place of the syrup for a quick shortcut! Just shake it with the milk so it combines well.
Other Recipes to Try
If you enjoy this strawberry matcha latte recipe, give these refreshing drinks a try:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Iced Strawberry Matcha Latte
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Ingredients:
For the strawberry syrup:
- 8 large strawberries, chopped
- 1 cup granulated sugar
- ½ cup water
For the iced matcha latte:
- ½ cup room temperature water
- 1 teaspoon ceremonial grade matcha powder
- ½ cup whole milk (or favorite non-dairy alternative)
- 2 tablespoons strawberry syrup
Instructions:
For the strawberry syrup:
- Add chopped strawberries to a small saucepan. Add sugar and stir to combine, then let sit for 10 minutes.
- Add ½ cup (115g) water then bring the strawberry mixture to a simmer over medium-low heat, stirring occasionally until the sugar has dissolved, about 10 minutes. Remove from heat and let cool.
- Strain the syrup, reserving the solids for another use (on toast or over oatmeal). Cover and refrigerate until ready to use, up to 1 month.
For the iced matcha latte:
- In a small mixing bowl combine ½ cup (115g) room temperature water and the matcha powder. Whisk vigorously until frothy.
- In another small bowl whisk together the milk with strawberry syrup.
- Fill a glass with ice and add the strawberry milk. Pour the matcha over the top and serve immediately.
Notes:
Nutrition:
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Delicious and refreshing for summer. I don’t like matcha by itself, so the splash of strawberry is the perfect addition.
So good!!!
So happy to hear it!!
hey, the ingredients say 2/3 cup of water but the instructions say 1/2 cup. witch one is correct?
so sorry about that oversight – 1/2 cup is correct, I’ve gone ahead and made that change! Thanks for bringing it to my attention! Hope you enjoy.
yummy/yucky
Great recipe. Thanks!
So happy you enjoyed! Thanks for sharing Brooke!