Lightly sweet Iced Strawberry Matcha Latte is a cool, refreshing drink for the spring and summer days. Your earthy matcha latte gets a pretty-in-pink upgrade thanks to fresh strawberries.
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This recipe is sponsored by California Giant Berry Farms. As always, all opinions are my own. Thank you for continuing to support my work and help Fit Mitten Kitchen bring new recipes to life!
Recipe Highlights:
- Fruity, colorful, fun, and undeniably delicious!
- The best way to enjoy strawberries during peak season.
- Level up your matcha game with this cafe quality drink made right at home.
- The strawberry syrup keeps for 2 weeks so you can enjoy these strawberry matchas day after day!
- Perfect for matcha lovers, but a great first recipe to try if matcha is new to you!
Ingredient Notes:
This recipe is broken down into three parts: the strawberry simple syrup, strawberry cold foam, and the matcha latte:
Strawberry Simple Syrup:
- fresh strawberries – we will need one full clamshell of strawberries from the grocery store (tips on selecting strawberries below).
- filtered water – cool filtered water provides the cleanest flavor.
- granulated sugar – sweet sugar gives us the right taste and texture for the homemade strawberry syrup (that you will want to put on everything!).
Strawberry Cold Foam:
- heavy whipping cream – full-fat heavy cream creates the ultimate cold foam.
- half-and-half – lighter half-and-half creates the right texture against the heavy cream. You can also use your favorite sweet cream coffee creamer instead.
- pure maple syrup – just a touch of sweetness.
- strawberry solids – the leftover sticky and sweet strawberries get swirled in at the very end.
Strawberry Matcha Latte:
- matcha powder – matcha tea is Japanese green tea powder. Look for ceremonial grade matcha powder from Japan. Since there are different grades of matcha powder, I recommend purchasing a higher quality matcha powder with a vibrant green color and rich, not bitter, taste.
- hot water – make sure the use the right temperature degree of water (80º celsius), as too hot can scold the matcha. I use my milk frother and set the temperature to the hot setting.
- ice cubes – you can’t have an iced latte without ice.
- homemade strawberry syrup – the strawberry layer is the start to our homemade matcha strawberry latte.
- non-dairy milk of choice – use your favorite plant-based milks, such as almond milk, cashew milk, creamy oat milk, or soy milk. Coconut milk will change the flavor slightly, but go for it if that’s your personal preference.
How to Select Fresh Strawberries
Stock up on your fresh strawberries when they’re on sale!
Here are some tips for when selecting your strawberries at the store:
- Look for dry, bright red coloring with fresh green leaves.
- Make sure the red color extends all the way through the berry and avoid those with white, pink, or green tops (an indication the berries are underripe).
- The berries should have smooth, taught skin and look firm and juicy.
- Make sure there are no signs of bruising, mushy, or moldy berries.
QUICK TIP: Check out my post on How to Store Berries, The Right Way.
Helpful Tools:
- Electric Frother Wand or Milk Frother
- Matcha Glasses, so fun!
- Bamboo Whisk, for matcha!
- Mesh Sieve, for strawberry syrup
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-by-Step Instructions
Here I share some step-by-step photos and detailed instructions for how to make a strawberry matcha latte:
1
Make the Strawberry Simple Syrup
Add the strawberries, water, and sugar to a small saucepan and set over medium heat. Stir until the sugar dissolves, then increase the heat to medium. Bring to a low boil for 1 minute.
Reduce heat to low and simmer for 20 minutes, stirring frequently. Mash down the strawberries as they soften with a potato masher or back of a wooden spoon.
Remove from heat. Cool for 5-10 minutes, then place a fine mesh sieve over a heat-proof bowl, and strain the syrup through the sieve.
Mash the strawberries slightly to get all of the juices into the bowl. However, keep in mind, the harder you mash, the more strawberry bits will come through.
Reserve ½ tablespoon of the mashed strawberries. Save the rest as strawberry jam for toast or freeze for smoothies.
2
Make Strawberry Cold Foam
Pour heavy whipping cream, half-and-half, vanilla extract, and maple syrup into a small glass. Whisk until thick and fluffy with an electric hand frother.
If doubling the recipe, you may be able to use a handheld milk frother on the cold stir setting.
Finish with ½ tablespoon of the reserved strawberries (from the syrup) and gently stir in.
3
Make the Matcha Latte
In a small bowl, whisk the matcha powder with hot water (matcha whisk or frothing wand recommended) until the powder dissolves.
Add ice to a serving glass, then the strawberry syrup.
Add the whisked matcha, then milk (pouring over a back of a spoon to get those distinct layers).
Top with strawberry cold foam.
Serving Suggestions
It is always the perfect time to enjoy an iced matcha latte, but my favorite time is during the spring and summer when you need a sweet, earthy, creamy latte to cool you down. Bonus: it’s a lightly caffeinated energy boost, too.
Matcha powder = Matcha power!
Enjoy with my Matcha Muffins for a special little pick-me-up!
How to Store Strawberry Syrup
Transfer the syrup into a glass jar with a lid and cool completely.
Leftover strawberry syrup can be stored in an airtight container or mason jar in the fridge for 2 weeks. Strawberry solids can be used for jam on toast!
Freeze: Freeze the leftover strawberry solids for smoothies.
Thaw: Transfer to the fridge to thaw overnight before using.
Recipe Tips
- Look for ceremonial grade matcha, not culinary grade matcha powder. The extra cost is well worth it for the best flavor.
- If you are new to matcha, you can start with 1/2 teaspoon matcha powder to become familiar with the taste and lessen the earthiness.
- Make sure the water isn’t too hot. We still want hot water (not warm water), but pouring boiling water over the matcha will scold the powder.
- To achieve those clean layers, pour the matcha layer and milk layer over the back of a spoon.
Recipe FAQs
What is an iced strawberry matcha latte?
Our version starts with strawberry syrup, then matcha, then the creamy milk layer, then strawberry cold foam.
Does Starbucks have a strawberry matcha latte?
Yes, Starbucks has an iced strawberry oat matcha latte, however this one made at home will beat all the coffee shops around town.
What does iced strawberry matcha taste like?
It has the earthy flavor of matcha with a fruity twist. Those colorful layers make it that much more delicious.
Does strawberry go with matcha?
Absolutely! The delicate sweetness of strawberries and rich, earthy matcha work wonders together.
If you make this Strawberry Matcha Latte recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too.
Iced Strawberry Matcha Latte
Ingredients
Strawberry Syrup
- 1 lb strawberries, stems removed and quartered
- 1 cup filtered water
- ⅔ cup granulated sugar
Strawberry Cold Foam
- 3 tablespoons heavy whipping cream
- 2 tablespoons half & half, or sweet cream coffee creamer
- 1 teaspoon pure maple syrup
- ½ tablespoon reserved strawberries, from syrup
Matcha Latte
- 1 teaspoon ceremonial grade matcha powder, or latte grade
- 2 tablespoons hot water, 80º celsius, 180ºF
- ice
- 1 tablespoon strawberry syrup, or to taste
- 1 cup non-dairy milk, such as soy, almond, oat, etc.
Instructions
Make the Strawberry Syrup:
- In a medium pot over low heat, add strawberries, water, and sugar. Stir until sugar dissolves then increase heat to medium, bringing to a low boil for 1 minute.
- Reduce heat to low and simmer for 20 minutes, stirring frequently. Use a potato masher or back of a wooden spoon to mash down strawberries as they soften.
- Remove the pan from heat and allow the pot to cool for 5-10 minutes, then place a fine mesh sieve over a heat-proof bowl, and strain the syrup through the sieve. You can mash the strawberries slightly to get all of the juices into the bowl. The harder you mash, the more strawberry bits may come through though. Reserve ½ tablespoon of the mashed strawberries for the cold foam. You can save the rest as jam for toast or freeze for smoothies.
- Transfer the syrup into a glass jar with a lid. Cool completely before storing in the fridge, up to two weeks.
Make the Strawberry Cold Foam:
- Pour heavy whipping cream, vanilla extract, and maple syrup into a small glass and use an electric hand frother to whisk until thick and fluffy. If doubling the recipe, you may be able to use a milk frother on the cold stir setting. Gently stir in ½ tablespoon of the reserved strawberries (from syrup).
Make the Matcha Latte:
- Whisk together matcha powder with hot water in a small bowl until powder dissolves (matcha whisk or frothing wand recommended).
- Add ice to 12 ounce glass.
- Add 1 tablespoon strawberry syrup (or to taste)
- Add whisked matcha and milk.
- Top with strawberry cold foam. Gently stir with straw and enjoy!
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