Hello from ICHIZEN. If you enjoy matcha lattes but want something a little brighter, a strawberry matcha latte is a lovely place to start.
The key is simple: make the strawberry, milk, and matcha layers flavorful on their own, then pour them gently into the glass. With the right order, the drink tastes balanced rather than watery.
Start with a balanced ratio
This recipe makes one iced latte. You can adjust the sweetness depending on how ripe your strawberries are.
Strawberries: 80 g, hulled
Sugar or honey: 1 to 2 teaspoons
Matcha: 2 g
Hot water: 40 ml, about 70–80°C
Milk or your preferred milk: 150–180 ml
Ice: as needed
If you would like to refine the base latte first, you may also find our guide to hot and iced matcha latte helpful.
How to make it, step by step
1. Make the strawberry base
Mash the strawberries with sugar or honey. Leave some pulp if you like a dessert-like texture, or strain lightly if you prefer a smoother drink.
2. Whisk the matcha smoothly
Sift the matcha if you can, then mix it with a small amount of hot water first. This helps the powder hydrate evenly and keeps the latte smoother.
3. Layer the glass gently
Add the strawberry base to the glass, then add ice. Pour in the milk slowly, and finish by pouring the matcha over the ice so it settles softly on top.
You can stir it right away, of course. But if you pause for a moment before mixing from the bottom, you will notice how the berry, milk, and matcha gradually come together.
If the flavor feels slightly off
If the latte tastes too light, try making the matcha a little more concentrated rather than simply reducing the milk. If the strawberries are quite tart, a small touch of extra sweetness can soften the bitterness of the matcha.
If the drink becomes too sweet, add a little unsweetened milk rather than more syrup. The best balance is personal, and it is worth adjusting gently until it feels right to you.
Choose fresh, aromatic matcha and store it well
Because this latte uses only a few ingredients, the aroma of the matcha is easy to notice. A Kyoto Uji matcha with a balanced savory note and gentle bitterness pairs naturally with strawberry.
After opening, keep matcha sealed away from moisture, light, and heat. Using it while the aroma is still fresh will make the latte taste cleaner and more vivid.
A quiet final note
A strawberry matcha latte does not need complicated tools. With a clear ratio and a gentle pouring order, you can make a calm, beautiful drink for an afternoon break or a small change in your daily tea routine.
FAQ
Can I make it with frozen strawberries?
Yes. Let them thaw halfway before mashing so they are easier to work with and release their juice. If they seem watery, use slightly less milk and adjust the sweetness after tasting.
Why does my matcha become clumpy?
Matcha can clump when too much liquid is added at once. Sifting first, then making a smooth paste with a small amount of hot water, helps create a softer texture.
Can I use milk alternatives?
Yes. Oat milk tends to add gentle sweetness, while soy milk gives a cleaner taste. Since each type has a different body, start with a little less and adjust.
Can I make it less sweet?
Yes. Use ripe strawberries, start with 1 teaspoon of sugar, and choose unsweetened milk. If the matcha tastes too bitter, add sweetness little by little.
