There’s something delightfully seasonal about a Strawberry Matcha Latte — bright, sun-warmed strawberries meet the vegetal, calming hum of matcha for a drink that tastes like spring in a glass. This latte is worth trying because it balances fruity sweetness with earthy depth, and it’s simple enough for a midweek treat or a weekend ritual. If you love exploring comforting homemade beverages and seasonal twists on classics, this recipe will become a favorite; it even pairs well with other cozy sips like my guide to a spiced latte for chilly mornings pumpkin spice latte inspiration.

Ingredients & Equipment

Ingredients

• 1 cup fresh strawberries
• 1 cup almond milk (or other dairy-free milk)
• 1 teaspoon matcha powder
• 1–2 tablespoons sweetener (honey, agave, or sugar)
• Ice

Notes:

• Use ripe, fragrant strawberries for the best flavor. If they’re very sweet, start with 1 tablespoon sweetener and taste before adding more.
• Matcha varies in quality and intensity — a ceremonial-grade matcha will be smoother and more vibrant; culinary-grade works fine for lattes.
• Almond milk is listed here for a dairy-free option, but feel free to substitute oat milk, whole milk, or any milk you prefer.

Equipment

• Blender or food processor (for the strawberry puree)
• Small whisk, matcha whisk (chasen), or frother for dissolving the matcha
• Bowl or small jar for mixing the matcha milk
• Tall glass or latte glass
• Measuring spoons and cups
• Optional: baking tray (if you want to roast strawberries for depth), small saucepan (if you prefer a warmed syrup), thermometer (if heating milk)

Helpful tools:

• A fine mesh sieve can be useful if you prefer a silky strawberry puree without seeds.
• An electric milk frother makes whisking matcha into milk quick and frothy.

Step-by-Step Instructions (with tips)

1. Blend fresh strawberries until smooth.

   • Hull and roughly chop the strawberries, then pulse in a blender until you have a bright red puree. If you prefer a seed-free texture, press the puree through a fine-mesh sieve into a bowl.
   • Tip: For a slightly deeper flavor, toss the strawberries with a teaspoon of sugar and roast them on a baking tray at 400°F (200°C) for 12–15 minutes before pureeing. Roasting caramelizes the fruit and makes a more jammy base.

2. In a separate bowl, whisk together almond milk, matcha powder, and sweetener until well combined.

   • Add the matcha powder to the milk and whisk briskly in a small circular motion until the powder is fully dissolved and the milk is lightly frothy. If using a matcha whisk (chasen), hold the bowl steady and whisk in a zigzag motion until a thin froth forms.
   • Tip: Sift matcha through a small sieve into your bowl to avoid clumps. If you like a creamier latte, warm the milk gently on the stove (do not boil) before whisking the matcha — around 150–160°F (65–70°C) is good.

3. Fill a glass with ice and pour in the strawberry puree.

   • Use enough ice to chill the drink thoroughly but not so much that it dilutes the flavor excessively. Leave a little space on top for the matcha milk.

4. Slowly add the matcha milk mixture over the strawberries.

   • Pour the matcha milk gently over the back of a spoon or down the side of the glass to create a layered look if desired. The visual contrast of red and green is part of the charm.
   • Variation: For a warm version, skip the ice and use warmed strawberry puree and warmed matcha milk for a cozy hot latte.

5. Stir gently and enjoy your refreshing strawberry matcha latte!

   • Mix just before drinking so the flavors marry without losing the pretty layering too soon.
   • Tip: Add a sprig of mint or a thin slice of strawberry on the rim for a pretty garnish. If you like a creamier mouthfeel, top with a splash of coconut cream or a dollop of whipped coconut milk.

Variations and flavor suggestions:

• Roasted strawberries: As described, roast for 12–15 minutes to intensify flavor.
• Strawberry syrup: Simmer strawberries with equal parts sugar and a splash of water for 8–10 minutes, then cool for a smoother, more concentrated sweetener.
• Floral twist: Add a drop of rose water or a few crushed basil leaves to the strawberry puree for an aromatic lift.
• Iced tea hybrid: Stir a little cooled green tea into the matcha milk for a layered green-tea complexity.

Storage, Freezing & Make-Ahead Tips

Storing leftovers

• Strawberry puree: Store any unused strawberry puree in an airtight container in the refrigerator for up to 3 days. Gently stir before using; if it has separated, a quick whisk or blend will bring it back together.
• Matcha milk mixture: Prepare the matcha milk fresh for the best froth and flavor; premixed matcha milk can be kept in the fridge for up to 24 hours, but the matcha will settle and you’ll need to re-whisk.

Freezing

• Strawberry puree freezes beautifully. Spoon the puree into an ice cube tray and freeze; once solid, transfer cubes to a freezer bag. Use cubes to chill drinks, make smoothies, or thaw for future lattes. Frozen puree cubes will keep about 3 months.
• Matcha does not freeze well when combined with milk; it can change texture and lose vibrancy. If you want to stash portions, freeze the strawberry component only.

Make-ahead strategies

• Quick morning version: Make a batch of strawberry puree and keep it refrigerated — then whisk matcha into milk and assemble quickly. This saves 5–7 minutes each time.
• Portioning: Divide the puree into single-serve jars or silicone ice cube trays for grab-and-go assembly.
• To preserve color: Keep matcha out of heat and light in an airtight container so your latte stays vibrant when prepared.

How to Use / Serve This Dish

Serving ideas

• Brunch staple: Serve the Strawberry Matcha Latte alongside scones, a lemon ricotta toast, or a light yogurt parfait for a bright brunch spread.
• Dessert drink: Pair with a shortbread or buttery cookie — the matcha’s earthiness and the strawberry’s sweetness complement richer pastries well.
• Afternoon pick-me-up: Enjoy chilled over ice with a small plate of dark chocolate squares to balance the sweetness.

Creative variations

• Layered parfait: Spoon strawberry puree into a glass, add a scoop of vanilla or matcha ice cream, then drizzle matcha milk over top for a boozy-free affogato-style treat.
• Mocktail: Add a splash of sparkling water and a squeeze of lime to turn it into a refreshing mocktail for warm evenings.
• Protein boost: Blend the strawberry puree with a scoop of vanilla protein powder before building the latte for a post-workout treat.

Pairings

• Cheese pairing: Fresh ricotta toast with a drizzle of honey pairs beautifully.
• Breakfast: Almond or coconut flour muffins, avocado-toast slices, or a bowl of chia pudding make excellent companions.

Internal inspiration note: If you want to branch into seasonal lattes with similar cozy appeal, check out this pumpkin spice latte guide for ideas on warming spices and make-ahead mixes.

FAQ

Q: Can I use frozen strawberries instead of fresh?
A: Yes, frozen strawberries work well and are especially handy year-round. Thaw them slightly before blending, or blend from frozen and reduce added ice. Frozen fruit may yield a slightly softer color and texture, but the flavor will still be bright.

Q: How strong should matcha be for a latte?
A: One teaspoon per cup is a good starting point for a balanced flavor. If you prefer a bolder matcha presence, increase to 1.25–1.5 teaspoons. Remember that ceremonial-grade matcha is more delicate and may need less; culinary-grade is more robust and can stand up to sweeter additions.

Q: How long will a prepared Strawberry Matcha Latte keep?
A: Once assembled over ice, drink it that day for the best texture and flavor. If you prepare components separately, the strawberry puree lasts about 3 days in the fridge and the matcha milk can be stored up to 24 hours (re-whisk before using).

Q: Can I make this vegan or sugar-free?
A: Absolutely. Use a plant-based milk such as almond, oat, or soy, and choose a vegan sweetener like agave or maple syrup. For sugar-free, use stevia or erythritol to taste; stevia is very concentrated, so add sparingly and adjust as needed.

Tips for troubleshooting

• If your matcha is clumpy, sift it before whisking or use a frother to break up lumps.
• If the drink tastes too sweet, reduce the strawberry puree or switch to a less sweet milk.
• To keep the drink colorful, assemble immediately before serving and keep ingredients cool.

Conclusion

The Strawberry Matcha Latte is a gentle, seasonal celebration—bright strawberries bring summer’s sweetness, while matcha adds calming, earthy depth. This beverage is flexible: make it icy-cold for sunny afternoons, roast the berries for a richer profile, or warm it for a cozy twist. If you enjoyed this recipe and want to explore more strawberry matcha variations, I love the clear step-by-step approach in this Easy 5-minute Strawberry Matcha Latte – Christie at Home, the layered presentation and notes in this Strawberry Matcha Latte – Teak & Thyme offer great styling tips, and you can find a slightly different take with serving ideas at Strawberry Matcha Latte – A Cozy Kitchen. Give this recipe a try, tinker with the ratios to suit your taste, and please share a photo or comment — I’d love to hear how your seasonal latte turned out!

Strawberry Matcha Latte

A delightful blend of fresh strawberries and matcha, this latte offers a refreshing taste of spring, balancing fruity sweetness with earthy depth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Beverage, Snack

Cuisine Fusion, Japanese

Servings 2 servings

Calories 150 kcal

Ingredients

  

For the Latte

• 1 cup fresh strawberries Use ripe, fragrant strawberries for the best flavor.
• 1 cup almond milk (or other dairy-free milk) Feel free to substitute oat milk, whole milk, or any milk you prefer.
• 1 teaspoon matcha powder Ceremonial-grade matcha will be smoother and more vibrant; culinary-grade works fine for lattes.
• 1-2 tablespoons sweetener (honey, agave, or sugar) Start with 1 tablespoon and taste before adding more.
• as needed Ice Use enough ice to chill the drink thoroughly.

Instructions

 

Preparation

• Blend fresh strawberries until smooth. Hull and roughly chop the strawberries, then pulse in a blender until you have a bright red puree. If you prefer a seed-free texture, press the puree through a fine-mesh sieve into a bowl.
• In a separate bowl, whisk together almond milk, matcha powder, and sweetener until well combined. Whisk briskly in a circular motion until the powder is fully dissolved.
• Fill a glass with ice and pour in the strawberry puree, leaving a little space on top for the matcha milk.
• Slowly add the matcha milk mixture over the strawberries to create a layered look.
• Stir gently and enjoy your refreshing strawberry matcha latte!

Notes

For a warmer version, skip the ice and use warmed strawberry puree and warmed matcha milk. Add garnishes like a sprig of mint or a thin slice of strawberry for decoration. Store unused strawberry puree in the refrigerator for up to 3 days.

Keyword Homemade Beverage, Matcha, Spring Drink, Strawberry Latte