Iced Strawberry Matcha Latte

Course: Drinks

Cuisine: American, Japanese-American

Keyword: iced strawberry matcha latte, strawberry and matcha, strawberry matcha tea

Prep Time: 15

Total Time: 15

Servings:

Calories: 343kcal

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.

Print Recipe

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!

Video

Notes

STORAGE - strawberry syrup will last up to 2 weeks in an airtight container in the fridge.

I like this matcha. You can use their ceremonial grade or latte grade.

Nutrition