Strawberry Matcha Latte Recipe: How to Make It at Home

This creamy strawberry matcha latte is an easy way to enjoy a refreshing iced latte at home—no drive-thru required.

Lately I’ve been loving matcha drinks. In the morning I reach for a hot vanilla matcha latte, but in the afternoon I enjoy adding fresh strawberries for a bright, chilled strawberry matcha latte. It’s quick to prepare and makes a lovely pick-me-up that provides steady energy without a crash.

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What is a matcha latte?

A matcha latte starts with finely ground green tea powder whisked into a bit of warm water, then topped with milk. Matcha can be served hot or iced, and is often sweetened or flavored—like here with strawberry puree for a fruity twist.

You’ll need:

½ teaspoon ceremonial grade matcha tea powder
1 cup milk of choice
2–3 tablespoons hot water (not boiling)
2 strawberries
Ice cubes (about 6)
Maple syrup or honey to taste (optional)

Traditionally matcha is whisked with a bamboo chasen, but an electric milk frother or a small whisk works well. You’ll also want a cup or small bowl to mix the matcha shot, a knife and muddler or blender to puree the strawberries, a serving glass, and something to warm water—kettle, microwave, or small saucepan.

How to make this strawberry matcha latte

Step 1: Make the strawberry puree

Remove the tops from ripe strawberries and quarter them. Muddle them in your serving glass for a rustic texture, or blend in a food processor for a smoother puree. Add maple syrup or honey to taste—start with a teaspoon and increase to about a tablespoon if you prefer it sweeter. Mix until you have a strawberry sauce.

If you like to prep ahead, make a larger batch of strawberry syrup and freeze it in ice cube trays for quick use later. If fresh strawberries aren’t available, strawberry preserves can work—blend briefly to avoid large chunks that might clog a straw.

Straining note: A high-powered blender usually yields a smooth puree that passes through a standard straw. If you prefer fewer seeds or pulp, strain with cheesecloth or a fine mesh; some strainers can be too fine and remove too much fruit.

Step 2: Make the matcha shot

Warm water to between about 130°F and 176°F (not boiling). Too-hot water will scorch matcha and create bitterness. Whisk ½ teaspoon matcha with 2–3 tablespoons of warm water until frothy, using a bamboo whisk, small whisk, or electric frother.

Step 3: Assemble the drink

Add ice to the glass with your strawberry puree, pour in the milk, and top with the matcha shot. You’ll briefly see three layers—strawberry, milk, matcha—before they blend together. Stir gently to combine and enjoy your latte.

Substitutions and additions

Make it extra creamy

For a richer latte, fold beaten heavy cream or coconut cream into the strawberry puree, or top the drink with a scoop of vanilla, strawberry, or green tea ice cream to turn it into a dessert-style treat.

Change the fruit

Swap the strawberries for about an ounce of another fruit—blueberries, peaches, raspberries, or blackberries all pair nicely with matcha.

Frequently asked questions

Is this like the Boba Guys strawberry matcha latte?

Boba Guys make their strawberry puree in-house, so using fresh strawberries at home will bring your drink closest to theirs. They commonly offer organic whole milk, oat milk, or almond milk; at home you can also try cashew, coconut, or soy milk.

What matcha grade should I use?

Two common grades are ceremonial and culinary. Ceremonial matcha is finely ground and smoother in beverages, while culinary matcha can be more bitter. For lattes and iced drinks, ceremonial grade is recommended for the best flavor.

Why is there powder at the bottom of my cup?

Matcha is a suspension of powder in liquid rather than a true solution, so some settling is normal. Stirring as you drink keeps the powder evenly distributed.

Can I use frozen strawberries?

Yes. Frozen strawberries work, but they are best pureed in a blender or food processor since they’re harder to muddle. Because frozen fruit can release extra water, you may want to use slightly less ice in the drink.

Recipe

Yield: 1