Iced Strawberry Matcha Latte (Refreshing & Creamy)
There’s something delightfully seasonal about the combination of ripe strawberries and earthy matcha—bright, slightly sweet, and utterly refreshing. This Iced Strawberry Matcha Latte (Refreshing & Creamy) is a perfect spring or summer treat: it’s quick to make from scratch, feels indulgent without being heavy, and uses fresh or thawed strawberries to capture peak-season flavor. If you love recreating café-style drinks at home and trying playful seasonal variations (I’ve even paired fruity lattes with baked goods like an amazing spiced pumpkin streusel muffins before), this chilled latte is a must-try—simple, customizable, and instantly mood-lifting.
Ingredients & Equipment
Ingredients
- ½–1 tsp matcha powder
- ¼ cup (60 ml) water – hot or room temperature
- ½ cup (125 ml) milk – or plant-based milk (almond, oat, coconut, or soy)
- 1 tsp natural sweetener – maple syrup or honey
- 1 tsp vanilla extract
- 4–5 strawberries – fresh or frozen (thawed)
- Ice cubes
Notes: Use ceremonial or culinary matcha depending on how bright/intense you like the tea flavor—ceremonial is smoother and vibrant, culinary is more robust and slightly bitter. If you prefer a creamier latte, choose oat or whole milk; for a lighter drink, use almond or coconut milk.
Equipment
- Blender or bowl + fork for mashing
- Small bowl or whisk for dissolving matcha
- Tall glass or serving pitcher
- Spoon or straw for stirring
- Optional: fine mesh sieve (for a seed-free strawberry purée), ice cube tray
Helpful tools: a small handheld milk frother can help emulsify the matcha with sweetener and water for a velvety top; a blender makes quick work of the strawberry purée, and a baking tray is useful if you want to roast strawberries first for deeper flavor.
Step-by-Step Instructions (with tips)
Follow these clear, simple steps to assemble a beautifully layered iced strawberry matcha latte. Each step includes tips and variations so you can adapt the drink to what you have and how bold you want the flavor.
- Make the strawberry purée: Mash the strawberries with a fork in a bowl until mostly smooth, or add them to a blender and pulse until you have a saucy purée. If you want a seed-free result, push the purée through a fine mesh sieve. Tip: For a more concentrated strawberry flavor, roast halved strawberries on a baking tray at 400°F (200°C) for 15–20 minutes with a drizzle of maple syrup before mashing—this caramelizes the sugars and deepens the taste. Alternatively, gently simmer strawberries with a splash of water for 5–7 minutes to soften and intensify the flavor.
- Prepare the matcha mixture: In a small bowl, whisk the matcha powder with ¼ cup (60 ml) of hot or room-temperature water, 1 tsp maple syrup (or honey), and 1 tsp vanilla extract until smooth and lump-free. Use a small whisk, milk frother, or a spoon to break up clumps. Tip: If your matcha lumps easily, sift it first or mix it into a little water to make a smooth paste before adding the rest of the water.
- Assemble the glass: Pour the strawberry purée into a tall glass filled with ice cubes. For a pretty layered look, tilt the glass slightly and pour the purée slowly along the side; it will settle near the bottom. Tip: If you’d like a sweeter strawberry layer, fold in an extra ½ tsp of maple syrup to the purée before pouring.
- Add the milk: Slowly pour ½ cup (125 ml) of your chosen milk over the ice and strawberry purée. Oat milk gives a creamy mouthfeel and mixes nicely with matcha, while coconut milk adds a tropical edge.
- Top with matcha: Pour the smooth matcha mixture on top of the milk. It will float briefly, creating a lovely layered drink. Stir gently with a spoon or straw when you’re ready to sip so the flavors meld. Tip: For an iced latte with more matcha punch, increase the matcha to 1 tsp and slightly reduce the sweetener.
- Enjoy: Stir to combine or sip as a layered treat. Garnish ideas: a sliced strawberry on the rim, a dusting of matcha on top, or a drizzle of sweetened condensed milk for extra richness.
Variations and flavor ideas:
- Strawberry-basil: Muddle a few basil leaves into the purée before assembling for a herbaceous twist.
- Vanilla-coconut: Use coconut milk and increase vanilla to 1½ tsp for a tropical take.
- Sweetened condensed milk: For a richer, dessert-style latte, add 1–2 tbsp of sweetened condensed milk to the milk before pouring.
- Protein boost: Add a scoop of vanilla protein powder to the milk and blend for a post-workout refresher.
Storage, Freezing & Make-Ahead Tips
Leftovers and make-ahead prep can save time—here’s how to keep everything at its best.
Strawberry Purée
- Refrigerate: Store fresh strawberry purée in an airtight container for up to 3 days. Give it a quick stir before using, as natural separation can occur.
- Freeze: Portion purée into an ice cube tray and freeze for 1–2 months. Pop out a cube (or two) to quickly defrost in a bowl or blend directly into milk for a chilled smoothie-style latte.
Matcha Mixture
- Make ahead: The matcha mixture is best made fresh, but you can whisk matcha with water and a bit of sweetener and store it in a sealed jar in the fridge for up to 24 hours. Re-whisk or shake before using, as separation can occur.
Full Latte
- Not recommended to store already iced and mixed for long; the texture and layering change. If you must, keep the components separate and assemble just before serving for the best flavor and appearance.
- Portioning: Double or triple the strawberry purée and matcha base to portion into small jars for quick assembly on busy mornings.
How to Use / Serve This Dish
This iced strawberry matcha latte works beautifully as a mid-morning pick-me-up, a cooling afternoon treat, or a pretty non-alcoholic option for spring gatherings.
Serving Ideas and Pairings
- Breakfast or Brunch: Pair with light pastries, yogurt parfaits, or a buttery scone. For a seasonal pairing, match the fruity notes with fall or spring baked goods—if you enjoy contrasting flavors, a spiced muffin can be surprisingly harmonious with the floral matcha note.
- Snack Time: Serve with almond biscotti, shortbread, or a crisp cookie for dunking.
- Party Pitcher: Scale up the recipe—blend strawberries in a pitcher, whisk multiple scoops of matcha with water and sweetener, and have guests assemble their own over ice with choice of milk.
Creative Variations
- Mocktail twist: Add a splash of sparkling water or lemon soda to the strawberry layer for a fizzy finish.
- Adults-only: Stir in ½–1 oz of elderflower liqueur or a fruity gin for a bright cocktail.
- Hot version: Warm the milk and strawberry purée together for a cozy hot latte; whisk the matcha into a small amount of hot water and combine.
Tip: If you’re serving this alongside baked goods, try linking flavor profiles—e.g., vanilla and oat milk in the latte complement oat-based cookies or muffins wonderfully.
For more seasonal drink inspiration, I also share comforting autumn lattes like this pumpkin spice latte that you can make at home using similar steps and pantry-friendly ingredients.
FAQ
Can I use frozen strawberries?
Yes—frozen strawberries that have been thawed work great and often have excellent flavor. Drain excess liquid if they’re very watery, or use the extra juice in the milk for a naturally flavored fruity milk.
What if I don’t have matcha powder?
Matcha is central to the flavor, but if you don’t have it, you can make a strawberry vanilla iced latte instead—omit the matcha and add an extra ½ tsp of vanilla and more sweetener to taste. If you’re after a green tea note, brewed and chilled green tea can be stirred in, though the texture and antioxidants differ from powdered matcha.
How long will this keep?
Best enjoyed immediately. The strawberry purée keeps up to 3 days refrigerated and can be frozen for longer (1–2 months). The matcha mixture is best within 24 hours refrigerated; it tends to lose vibrancy over time.
Can I make it less sweet or sugar-free?
Absolutely. Reduce the maple syrup or honey to taste or use a zero-calorie sweetener like stevia or monk fruit (adjust quantity per package directions). Raw matcha carries a natural grassy note that balances well with lower sweetness if you like it more bittersweet.
Conclusion
This Iced Strawberry Matcha Latte (Refreshing & Creamy) is a simple, seasonal treat that balances the bright sweetness of strawberries with the earthy, calming notes of matcha—perfect for sunny mornings, leisurely afternoons, or anytime you want a pretty, homemade pick-me-up. If you’d like a ready-made option or inspiration to compare, consider a Strawberry Matcha Latte Kit from Tea Drops for a convenient, giftable version. For a cozy, blog-style take on the same flavor pairing, I enjoyed reading the recipe at Strawberry Matcha Latte – A Cozy Kitchen to spark plating and presentation ideas. And if you’re exploring different iced tea or latte recipes for a party, this iced take on matcha is similar in spirit to the recipe at ICED TEA | Strawberry Matcha Latte – Seven Teahouse, which offers useful variations.
Give this recipe a try, tweak it to your taste, and share your favorite spin—whether it’s basil in the purée, coconut milk for a tropical vibe, or a roast-your-strawberries step for extra depth. I’d love to hear how yours turns out or see a photo if you post it—cheers to seasonal, homemade refreshment!
Iced Strawberry Matcha Latte
Ingredients
For the Strawberry Purée
- 4-5 pieces strawberries - fresh or frozen (thawed) For deeper flavor, roast strawberries.
- ice cubes
For the Matcha Latte
- ½-1 tsp matcha powder Use ceremonial for vibrant flavor, culinary for robust.
- ¼ cup water - hot or room temperature Use to dissolve matcha.
- ½ cup milk - or plant-based milk (almond, oat, coconut, or soy) Oat milk makes it creamier.
- 1 tsp natural sweetener - maple syrup or honey Adjust based on taste.
- 1 tsp vanilla extract
Instructions
Make the Strawberry Purée
- Mash the strawberries with a fork in a bowl until mostly smooth, or pulse in a blender until saucy.
- For a seed-free result, push the purée through a fine mesh sieve.
- Tip: Roast halved strawberries on a baking tray at 400°F (200°C) for 15–20 minutes for a more concentrated flavor.
Prepare the Matcha Mixture
- In a small bowl, whisk the matcha powder with hot or room-temperature water, sweetener, and vanilla extract until smooth.
- Tip: Sift matcha to prevent lumps, or mix it with a little water to create a paste.
Assemble the Glass
- Pour the strawberry purée into a tall glass filled with ice cubes.
- Slowly pour the milk over the strawberry purée.
Top with Matcha
- Pour the matcha mixture on top of the milk.
- Stir gently when ready to sip.
Enjoy
- Garnish with a sliced strawberry or a dusting of matcha if desired.
