- Add strawberries, sweetener, and lemon juice (optional) to a blender.
- Blend until smooth. Add a splash of water only if needed.
- For a thicker “café” base, simmer the puree in a saucepan for 3–5 minutes, then cool.
2) Mix the matcha (no clumps)
- Sift matcha into a small bowl or cup (this makes a big difference).
- Add hot water (not boiling) and whisk until frothy and smooth.
- Sweeten if desired.
3) Assemble the iced latte (classic layered look)
- Spoon 2–4 tbsp strawberry puree into the bottom of a tall glass.
- Add ice.
- Pour in milk slowly so it layers over the strawberry.
- Top by slowly pouring matcha over the milk (use the back of a spoon for a cleaner layer).
- Stir right before drinking (or enjoy the layers first, then mix).
Hot latte option
- Warm the milk until steaming (don’t boil).
- Stir strawberry puree into the bottom of a mug (use a little less so it doesn’t overpower).
- Pour warm milk over strawberry, then top with whisked matcha.
Serving and Storage:
Serve immediately for the prettiest layers and freshest matcha flavor. If you want to prep ahead, store components separately.
- Strawberry puree: refrigerate up to 3 days in a sealed jar.
- Matcha: best mixed fresh (it can separate if stored).
- Assembled latte: drink within 30–60 minutes for best flavor and texture.
Tips:
- Sift the matcha: clumps are the #1 reason matcha drinks feel gritty.
- Don’t use boiling water: very hot water can make matcha taste bitter.
- Use simple syrup: it blends into cold drinks better than granulated sugar.
- Oat milk is barista-friendly: it’s creamy and makes the layers look extra smooth.
- Thicker strawberry layer: simmer puree briefly to concentrate flavor and color.
Variations:
- Strawberry jam shortcut: stir 1 tbsp jam with 1 tbsp warm water and use as the base.
- Vanilla strawberry matcha: add 1/4 tsp vanilla to milk.
- Protein latte: use vanilla protein shake as the milk layer.
- Coconut version: use coconut milk and add toasted coconut on top.
- Extra fruity: blend strawberries with a few raspberries for a berry mix.
Conclusion:
The Irresistible Strawberry Matcha Latte is proof that a café-style drink doesn’t need a café. With a sweet strawberry base,
creamy milk, and smooth matcha on top, it’s beautiful, refreshing, and balanced—sweet but not too sweet, earthy but not too
intense. Once you master the layers, you’ll find yourself making it on repeat for brunch, afternoon energy, or just because
it makes the day feel a little brighter.
FAQ:
What matcha should I use?
Ceremonial-grade is smoother and less bitter, but a good culinary-grade matcha works great for lattes—especially with milk
and strawberry.
Why is my matcha bitter?
Common causes are boiling water, too much matcha, or low-quality powder. Use water around 175°F (80°C) and sweeten to taste.
Can I make it dairy-free?
Yes—oat milk is the creamiest option, but almond, soy, and coconut milk all work.
How do I get clean layers?
Use thick strawberry puree, add ice, pour milk slowly, then pour matcha over the back of a spoon.
Can I make a big batch for guests?
You can batch the strawberry puree and pre-chill milk, but whisk matcha fresh right before serving for the best color and
flavor.
