Iced Strawberry Matcha Latte

Last summer, I was scrolling through my phone at a café when someone ordered an iced matcha latte with a strawberry swirl, and I became absolutely mesmerized by how it looked in the glass—those distinct pink and green layers seemed almost too beautiful to drink. The barista mentioned it was their own creation, and I thought, why not recreate this at home but make it even better? That afternoon, my kitchen smelled like fresh berries and earthy tea, and I realized I'd stumbled onto something that felt both indulgent and surprisingly simple to pull together.

I made this for my sister on a hot afternoon when she'd been stressed about work, and watching her pause mid-sip to admire the colors before actually tasting it made the whole thing worth it. She asked for the recipe immediately, which felt like the highest compliment—not just that it tasted good, but that it made her moment feel a little more special.

Ingredients

• Fresh strawberries (1 cup, hulled and halved): Use berries that smell fragrant and give slightly when pressed; they're the star here, so quality matters more than you'd think.
• Granulated sugar (2 tablespoons): This balances the tartness of the lemon and lets the strawberry flavor shine without being one-dimensional.
• Lemon juice (1 tablespoon): The acid brightens everything and prevents the puree from tasting flat or overly sweet.
• Matcha green tea powder (2 teaspoons): Buy ceremonial or culinary grade from a trusted source; stale matcha tastes bitter and defeats the whole purpose.
• Hot water (1/4 cup, about 175°F or 80°C): Water that's too hot will make the matcha taste burnt and harsh; use a thermometer if you have one, or let boiling water cool for a minute.
• Honey or agave syrup (2 teaspoons): This mellows the earthy matcha notes and adds a silky mouthfeel that makes the whole drink feel luxurious.
• Milk (1 cup, dairy or plant-based): Oat milk creates the creamiest texture, but almond and soy work beautifully too; avoid ultra-thin varieties.
• Vanilla extract (1/2 teaspoon, optional): A tiny splash ties all three flavor layers together and adds warmth without being noticeable.
• Ice cubes (1 cup): Fresh ice is key; old ice from the back of the freezer can taste stale and muddy the flavors.
• Sliced strawberries (for garnish): These are less about function and more about making the moment feel intentional.

Instructions

Blend the strawberries into silk:

Toss your hulled strawberries with sugar and lemon juice into the blender and let it run until completely smooth. If you're feeling fancy or have a fine mesh sieve nearby, strain the puree through it to catch any tiny seeds, which some people find gritty.

Whisk the matcha into existence:

Pour your hot (not boiling) water into a small bowl, add the matcha powder, and whisk in small circular motions until there's not a speck of powder left and the surface gets slightly foamy. Stir in your honey or agave while it's still warm so it dissolves completely.

Build your masterpiece:

Divide the strawberry puree between two tall glasses, filling each about an inch deep. Fill both glasses halfway with ice, then pour the milk slowly over the ice, letting it mingle with the strawberry layer at the bottom. Now comes the magic: pour the matcha mixture slowly over the back of a spoon so it sits on top as a distinct green layer, creating those gorgeous color contrasts.

Finish and serve:

Top with a few sliced strawberries if you want it to photograph well, then hand it to someone you care about. They'll stir it before drinking, which blends all three flavors into something harmonious.

Save

There's something almost meditative about watching the matcha layer float on top of the milk, suspended between the pink strawberry base and the space above—it's a moment of pure visual calm before it all comes together in your mouth. That's when I realized this drink isn't just refreshing; it's an experience that you sip slowly, not gulp down on your way out the door.

Customizing Your Layers

Once you nail this version, the formula becomes your playground. I've experimented with different milk ratios, sometimes making it 3/4 milk for a creamier experience or using coconut milk for a tropical twist that pairs surprisingly well with the strawberry and matcha. You can also play with the strawberry layer—blending in a tiny pinch of fresh ginger or mint creates subtle depth, though I usually keep it pure strawberry so nothing competes for attention.

The Matcha Moment

Matcha can be intimidating if you've never worked with it before, but here's the secret: it's just about whisking with intention and patience. I used to lump it frantically, ending up with matcha sludge at the bottom of my cup, until someone told me to whisk in small circles like I was drawing tiny spirals, and suddenly it became effortless. The difference between properly whisked matcha and clumpy matcha is the difference between a silky, grassy, slightly sweet tea and drinking bitter powder.

Storage and Make-Ahead Tips

The strawberry puree keeps in an airtight container in your fridge for up to three days, so you can absolutely make it ahead on a Sunday and have this drink ready whenever the mood strikes. The matcha needs to be whisked fresh each time, but that takes literally one minute, so the real time-saver is having that puree waiting for you.

• Pre-portion the puree into small containers so assembly becomes three-step assembly instead of rummaging through the fridge.
• If you're making this for a crowd, mix the matcha in a small pitcher so you can pour it over spoons simultaneously for everyone.
• Keep everything chilled—cold glasses and even cold matcha powder make a difference in the final experience.

Save

This drink started as café envy but became something I return to again and again because it reminds me that the most delicious things don't require complicated techniques. Whenever I make it now, I get a little excited about the moment someone takes their first sip and realizes how good something beautiful can taste.

Recipe FAQs

→ How to prepare the strawberry puree?

Blend fresh strawberries with sugar and lemon juice until smooth, then strain through a fine mesh sieve for a silky texture.

→ What is the best way to whisk matcha?

Whisk matcha powder with hot water until fully dissolved and frothy, then stir in a sweetener like honey or agave syrup.

→ Can I use plant-based milk for this drink?

Yes, oat, almond, soy, or other plant-based milks work well to keep the creamy layer vegan-friendly.

→ How to achieve the layered effect?

Pour strawberry puree into glasses with ice, then gently add milk. Slowly pour matcha over the back of a spoon to create distinct layers.

→ Is it better to serve immediately or chilled?

Serve immediately to preserve the visually appealing layers and freshness of flavors.

→ Can I adjust the sweetness?

Yes, modify sugar in the puree and sweetener in the matcha to taste for desired sweetness.