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I’ll be honest: I never thought I’d fall head-over-heels in love with a green tea drink. But the first time I tried a Strawberry Matcha Latte—one of those simple pleasures I spotted at a cute local cafe—well, let’s just say it was the kind of sweet, refreshing, just-a-little-fancy beverage that instantly brightened my day. Since then, whipping up homemade Strawberry Matcha Lattes has become a happy ritual, especially when I want a treat that tastes special but doesn’t take much fuss (and, hey, still feels pretty healthy). If you’re a big fan of cozy coffee shop drinks or on a green tea kick, you’re going to adore this recipe. I like to think of it as a love letter to spring—though, honestly, I drink it all year long.
Why You’ll Love This
- Perfectly balanced: the earthy, creamy matcha just hugs the bright strawberry syrup (it’s like a hug in a glass!)
- So pretty—layered and vibrant (your Instagram friends will be jealous)
- Naturally sweetened, with no artificial craziness or weird aftertaste
- Easy to tweak—dairy-free and vegan options galore
- Healthy-ish, with antioxidants from real Japanese green tea and vitamin C from strawberries
- Cool, refreshing, and such a fun way to treat yourself at home
Ingredient Notes and Tips
This Strawberry Matcha Latte keeps things simple, with a handful of ingredients you probably have in your kitchen (or can grab at any decent grocery store):
- Strawberries: Fresh or frozen both work, so don’t stress. If you use frozen, let them thaw first. Out of strawberries? Raspberries or blackberries are yummy, too (though the color changes!).
- Sugar: Regular sugar works like a charm, or try honey, agave, or maple syrup for a little twist. I’ve even used coconut sugar—why not?
- Matcha Powder: Good ceremonial or culinary-grade Japanese matcha is best. It should be vibrant green, not swampy! Don’t use old matcha; the flavor just won’t pop.
- Milk: Any kind you love—whole, 2%, oat, almond, or soy. The creamier the milk, the richer your latte.
- Ice: Because this drink is best cold and refreshing (there is no other way, in my book).
- Vanilla (optional): Just a splash, but it adds a lovely creamy, bakery-like aroma if you’re into that sort of thing.
Got a sweet tooth? Adjust sugar to taste. Want less sugar? It’s still delicious, promise. I’ve made this both ways and, honestly, my mood decides.
Step-by-Step Directions
1. Make the Strawberry Syrup:
Chop up about a cup of strawberries and toss them in a small saucepan with 2–3 tablespoons of sugar (see note above for options). Mash things up with a fork or potato masher—it doesn’t need to be perfect.
Heat over medium, stirring occasionally, until the berries break down and get all jammy—think 5–8 minutes. If you like, add a teaspoon of vanilla. Strain through a fine mesh sieve into a jar, pressing to get as much syrup as you can. Let cool (speed this up in the fridge—patience is overrated).
2. Whisk Your Matcha:
Add 1–2 teaspoons of matcha powder to a small bowl (a matcha bowl is traditional, but listen, any little bowl works). Pour in a couple tablespoons of hot (not boiling) water and whisk with a bamboo whisk or even a regular small whisk. The trick: whisk in a zigzag motion until it’s frothy, with no clumps (I promise, this makes a difference in flavor and texture—don’t skip!).
If you’re using sweetener here, add it now while the matcha is warm so it dissolves easily.
3. Layer It Up:
Grab a tall glass and fill with ice. Add 3–4 tablespoons of your strawberry syrup at the bottom (this is where the magic starts!). Pour in about 3/4 cup milk of your choice—pour slowly to keep those layers separate, if you’re aiming for that showy look. Then, drizzle your matcha over the top.
Admire your beautiful drink. Seriously. I always do! Then swirl, sip, and enjoy every bright, creamy, sweet-tart sip.
Tip: For a “fancier” drink, blend the strawberries with the milk for a pink base—kids love it. And hey, a dollop of whipped cream doesn’t hurt anyone.
Variations and Flavor Twists
There are about a zillion ways to riff on this Strawberry Matcha Latte—here are just a few cozy twists worth trying:
- Vegan/Dairy-Free: Use oat, almond, or coconut milk. Almond’s my favorite—the nutty flavor gets along so well with matcha and berries.
- Less Sweet: Use less syrup or just muddle fresh, sweet strawberries with a touch of stevia (my sister’s favorite trick).
- Extra Creamy: Swap in half-and-half or a splash of cream for super richness. Decadent doesn’t even begin to cover it.
- Mixed Berry Matcha Latte: Add blueberries or raspberries into the berry syrup for an Insta-worthy twist—different colors, more antioxidants, big win.
- Blended: Pop everything into a blender with a scoop of ice for a sort-of strawberry matcha frappuccino. It’s… amazing.
- Hot Version: For chillier days, skip the ice and gently heat the milk before layering (soothing and cozy to the max!).
Storage & Reheating Tips
You can make extra strawberry syrup ahead of time and keep it in the fridge for up to a week (honestly, you’ll want a double batch for pancakes and yogurt, too). Just store in a tightly sealed jar or container.
If you’ve made a full Strawberry Matcha Latte and didn’t finish it (rare, but it happens!), pop it in the fridge for a few hours. It’s best fresh, but a good stir or shake helps. If the colors have muddled—no worries. Still tasty!
Don’t try to reheat—this drink is at its best icy cold. If you want a warm version, assemble from scratch and skip the ice (and maybe microwave your milk gently before combining).
Let’s Chat!
Well, friend, that’s my favorite DIY Strawberry Matcha Latte—cozy, creamy, a little bit fancy, and easy enough for any day of the week. I hope you feel cheered up and a little spoiled sipping this pretty green-and-pink homemade drink. If you try it (or make it your own with fun flavors), let me know in the comments—I honestly love seeing what everyone comes up with! And if you have any questions or want to swap tips, just ask. Here’s to simple joys and a fridge full of sunshine—cheers!
Strawberry Matcha Latte
Ingredients
- Strawberries Fresh or frozen
- Sugar Regular sugar or honey, agave, maple syrup
- Matcha Powder Ceremonial or culinary-grade Japanese matcha
- Milk Any kind you love
- Ice
- Vanilla Optional
Instructions
- Chop strawberries and cook with sugar until jammy. Strain and let cool.Strawberries, Sugar
- Whisk matcha powder with hot water until frothy. Add sweetener if desired.Matcha Powder, Sugar
- Fill glass with ice, add strawberry syrup, milk, and matcha. Swirl and enjoy.Strawberries, Milk, Ice, Vanilla, Matcha Powder
