Iced Strawberry Matcha Latte Recipe
This iced strawberry matcha latte is made with a fresh strawberry puree, creamy oat or almond milk, and ceremonial grade matcha whisked with hot water — layered in a tall glass over ice. It takes about 10 minutes, tastes better than any café version, and costs a fraction of the price.
An iced strawberry matcha latte is a layered cold drink made by blending fresh strawberries into a smooth puree, pouring it over ice with milk, and topping it with whisked matcha green tea. The three distinct layers — pink strawberry at the bottom, white milk in the middle, and deep green matcha on top — are what make it as beautiful to look at as it is to drink.
This recipe is inspired by the famous strawberry matcha latte from Boba Guys, and it’s genuinely one of the best drinks I’ve made at home. The combination of sweet, fruity strawberry and earthy, slightly bitter matcha sounds unexpected — but it works perfectly. The flavours balance each other in a way that’s refreshing without being too sweet, and energizing without the jitters you get from coffee.
It’s also naturally vegan, gluten free, and lower in sugar than what you’d order at a café — because you control exactly what goes in it.
If you love recipes with strawberries you should also try my Strawberry Fruit Dip and my Strawberry Cheesecake Protein Overnight Oats Recipe.
Why You’ll Love This Recipe
- Ready in 10 minutes. No cooking required — just blend, whisk, and layer.
- Cheaper than a café. A single iced strawberry matcha latte can run $8–10 at a specialty café. This one costs a fraction of that per serving.
- The layers are genuinely beautiful. This is the drink you make when you want something that looks impressive on the counter or on your stories — but takes almost no effort.
- Naturally sweet. The fresh strawberry puree provides most of the sweetness with no added sugar required. Add honey or maple syrup to taste if you want it sweeter.
- Fully customizable. Any milk works. Fresh or frozen strawberries both work. Adjust the matcha strength to your preference.
- A gentler caffeine hit than coffee. Matcha has about 60–70mg of caffeine per teaspoon — enough to give you a clean, steady energy boost without the spike and crash.
What Is Matcha?
Matcha is finely ground powder made from shade-grown green tea leaves. Unlike regular green tea where you steep and discard the leaves, with matcha you consume the whole leaf — which is why it has significantly more antioxidants, chlorophyll, and L-theanine than a standard cup of tea.
For drinks, ceremonial grade matcha is always the right choice. It has a naturally sweet, smooth, slightly grassy flavour and a vivid deep green colour. Culinary grade matcha (the kind used in baking and cooking) is more bitter and produces a duller green — it works in a pinch but makes a noticeably less delicious latte.
Ingredients
- 1 cup fresh strawberries, hulled (frozen works too — thaw first)
- 1–2 tsp ceremonial grade matcha powder
- 3 tbsp hot water (not boiling — around 80°C / 175°F)
- 1 cup oat milk or almond milk (any milk works)
- 1–2 tsp honey or maple syrup, to taste (optional)
- 1 cup ice
Ingredient notes:
- Matcha powder: Use ceremonial grade for the best colour and flavour. My go-to is Encha or any Japanese ceremonial grade. If you’re new to matcha, start with 1 tsp — it has a strong, earthy flavour that takes some getting used to. If you’re a matcha regular, use up to 2 tsp for a bolder drink.
- Milk: Oat milk gives the creamiest result and the most visually distinct middle layer because of its slightly thicker consistency. Almond milk, coconut milk, whole dairy milk, or any plant-based milk all work — it changes the flavour slightly but not dramatically.
- Strawberries: Fresh in-season strawberries give the most vibrant puree. Frozen strawberries work well too — just thaw them completely first and drain any excess liquid so the puree isn’t watery.
- Sweetener: Taste the drink before adding any sweetener. Fresh ripe strawberries and oat milk often provide enough natural sweetness on their own. If you want it sweeter, a teaspoon of honey or maple syrup stirred into the matcha while it’s still warm dissolves best.
- Water temperature: Don’t use boiling water for matcha — it makes it bitter. Aim for about 80°C (175°F). The easiest way is to let boiled water sit for 2–3 minutes before using it.
How to Make an Iced Strawberry Matcha Latte
- Make the strawberry puree. Add the hulled strawberries to a blender and blend until completely smooth. You can also use a fork to mash them thoroughly if you don’t have a blender — it just takes a bit more effort and gives a slightly chunkier result. Set aside.
- Whisk the matcha. Sift the matcha powder into a small bowl to remove any clumps. Add the hot water and whisk vigorously in a W or M motion using a bamboo matcha whisk (chasen) or a small milk frother until the matcha is fully dissolved, smooth, and slightly frothy on top. Set aside to cool for a minute.
- Assemble the layers. Pour the strawberry puree into the bottom of a tall glass. Add the ice on top of the puree. Slowly pour the milk over the ice — it will settle in the middle between the strawberry and the matcha. Finally, slowly pour the whisked matcha over the back of a spoon held just above the surface of the milk. This slows the pour and helps the matcha float on top rather than sinking straight through.
- Taste and sweeten. Give it a taste with a straw before adding any sweetener. If you’d like it sweeter, drizzle a little honey or maple syrup over the top and stir gently. Serve immediately.
Tips for Perfect Layers
- Pour slowly. The layers form because of density differences between the layers — the thick strawberry puree sinks, the milk sits in the middle, and the lighter whisked matcha floats on top. Pouring too fast disrupts this. Use the back of a spoon to slow your pour for the matcha layer especially.
- Use plenty of ice. A full glass of ice helps the layers stay distinct for longer. Less ice = the layers blend faster as the drink warms up.
- Sift your matcha. Clumpy matcha won’t dissolve properly and gives you a gritty drink. 30 seconds of sifting makes a big difference.
- Don’t use boiling water. Water that’s too hot makes matcha taste bitter and astringent. Let it cool slightly — around 80°C (175°F) is ideal.
- Blend, don’t stir. When making the strawberry puree, blending gives you a smooth, pourable layer that sits cleanly at the bottom. Mashing by hand works but gives a less polished result.
Variations
Strawberry matcha latte with strawberry sweet cream (Starbucks-style) Instead of a plain milk layer, blend ¼ cup strawberries with 2 tbsp heavy cream, ¼ cup milk, and a touch of sweetener until it resembles a thick, creamy strawberry foam. Pour over the ice before adding the matcha on top.
Frozen strawberry matcha latte Blend everything together with ice for a slushy, smoothie-style version. Not layered, but just as delicious on a hot day.
Mango matcha latte Swap the strawberry puree for fresh or frozen mango blended until smooth. The tropical sweetness pairs beautifully with the earthiness of the matcha.
Hot strawberry matcha latte Skip the ice and use warm oat milk instead of cold. Stir the strawberry puree into the warm milk first, then pour the whisked matcha over top.
Protein strawberry matcha latte Add a half scoop of unflavoured or vanilla protein powder to the milk before assembling. Shake well to combine. Adds protein without changing the flavour much.
Iced Strawberry Matcha Latte Recipe
Ingredients
STRAWBERRY PUREE
- ¾ cup frozen strawberries
- 2 tbsp white sugar
- 2 tbsp cold water
MATCHA
- 1 ½ tsp matcha powder
- 3 ½ tbsp hot water
- ¾ cup unsweetened almond milk
Instructions
- Add frozen strawberries to a high powdered blender with white sugar and water and blend until puree forms. Alternatively if using fresh strawberries you can use a small bowl and puree using the back of a fork.
- Using a matcha whisk, whisk matcha in hot water until frothy. You can also use a hand held electric frother if you have one.
- Add the strawberry puree to the bottom of the glass, followed by the ice cubes. Then slowly add in your milk and top with matcha layer. Serve and enjoy!
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
Frequently Asked Questions
What does a strawberry matcha latte taste like? It tastes like a creamy, fruity green tea drink — sweet and slightly tart from the strawberries, earthy and smooth from the matcha, and creamy from the milk. The flavours balance each other really well — the sweetness of the strawberry rounds out the natural bitterness of the matcha.
Can I use frozen strawberries? Yes. Thaw them completely first and drain any excess liquid before blending so the puree isn’t too watery.
What kind of matcha should I use? Ceremonial grade matcha is strongly recommended for drinks. It has a sweeter, smoother flavour and a vibrant green colour. Culinary grade matcha is more bitter and produces a less attractive, duller green — it works in a pinch for baking but makes a noticeably inferior latte.
Is a strawberry matcha latte healthy? Made this way — with fresh strawberries, oat or almond milk, and no added sugar — it’s a genuinely nutritious drink. Matcha is high in antioxidants and L-theanine, which promotes calm focus. Fresh strawberries are high in vitamin C and fibre. It’s significantly lower in sugar and calories than most café versions.
How much caffeine does matcha have? About 60–70mg per teaspoon of matcha powder. For reference, a standard cup of coffee has around 95mg. Matcha caffeine is released more slowly thanks to the L-theanine content, which is why it tends to give a smoother, more sustained energy boost without the jitteriness.
Can I make this ahead of time? The strawberry puree can be made 2–3 days ahead and stored in an airtight container in the fridge. Assemble the drink fresh — the layers don’t hold for long once mixed, and the ice will melt.
What milk is best for a strawberry matcha latte? Oat milk is my top pick — it’s creamy, slightly sweet, and gives the most distinct middle layer. Almond milk is lighter and works well if you prefer a less rich drink. Full-fat coconut milk gives the richest, most indulgent result. Any milk works.
More Caffeinated Drinks You’ll Love
- Iced Protein Strawberry Matcha Latte
- Vanilla Matcha Latte Recipe
- Iced Blueberry Matcha Latte
- Viral Cracking Latte
- Copycat Starbucks Chai Tea Latte
If you made this iced strawberry matcha latte, leave a comment and star rating below — I love seeing how it turns out! Share yours on Instagram or Pinterest and tag @basicswithbails or use #basicswithbails. 🍓🍵
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
