American Drinks

Strawberry Matcha Latte (Iced)

A stunning layered iced drink where earthy, vibrant matcha meets sweet strawberry milk for a sip that is as beautiful as it is delicious.

There is a moment, right after you pour the matcha over the strawberry milk and before you stir it, where this drink looks almost too pretty to touch. The deep green settles in a slow, dramatic layer over the blush-pink strawberry milk below, and the contrast is genuinely striking sitting in a clear glass filled with ice. Then you take that first sip, creamy and slightly sweet with a grassy, umami depth from the matcha threading through the bright berry flavor, and you realize this drink is even better than it looks. The texture is cool and smooth, the aroma is earthy and floral, and every sip delivers that same satisfying complexity that has made the strawberry matcha combination one of the most talked-about drinks in coffee shops across the country.

This iced latte is perfect for slow weekend mornings when you want something that feels a little more intentional than a rushed cup of coffee, for afternoon pick-me-ups when you need a gentle caffeine lift without the jittery spike, or for impressing guests at a brunch with a drink that looks completely cafe-worthy with very little effort. It is naturally lower in caffeine than a standard espresso drink, making it a great option for anyone reducing their coffee intake without wanting to give up a thoughtful morning ritual. The whole thing comes together in about ten minutes and the homemade strawberry milk that anchors it can be prepped in advance.

I first ordered a version of this at a small tea shop on a whim and spent the entire drive home trying to figure out how to recreate it. The key, I eventually discovered, was making a proper strawberry syrup with real fruit rather than relying on a pre-made flavored syrup, and using ceremonial grade matcha rather than culinary grade for a smoother, less bitter flavor. It took a few rounds of testing to nail the ratios and the layering technique, but once I got it right, I stopped ordering it out entirely. This version costs a fraction of what the cafes charge and honestly tastes just as good, if not better.

Recipe at a Glance

⏱Prep Time8 mins

🔥Cook Time5 mins

🕐Total Time13 mins

🍰Servings2 servings

🇺🇸CuisineAmerican

🔢Calories~180 per serving

Ingredients

Strawberry Syrup

1 cup fresh or frozen strawberries, hulled and roughly chopped

3 tablespoons granulated sugar

3 tablespoons water

1 teaspoon fresh lemon juice

Matcha Layer

2 teaspoons ceremonial grade matcha powder

4 tablespoons hot water (around 175 degrees Fahrenheit, not boiling)

1 teaspoon honey or maple syrup (optional)

Latte Base

1 1/2 cups oat milk or whole milk, cold

3 tablespoons prepared strawberry syrup (from above)

Ice cubes, enough to fill two tall glasses

Optional Garnishes

A few thin fresh strawberry slices

A light dusting of matcha powder on top

A small sprig of fresh mint

Substitutions & Variations

★Oat milk is the most popular non-dairy choice for this drink because of its natural sweetness and creamy body, but almond milk, cashew milk, coconut milk, or whole dairy milk all work beautifully depending on your preference.

★If you cannot find ceremonial grade matcha, a high-quality culinary grade matcha can be used, though it will have a slightly more bitter, grassy edge that you can soften by adding a small extra drizzle of honey to the matcha shot.

★The homemade strawberry syrup can be replaced with a good store-bought strawberry syrup or even a tablespoon of strawberry jam thinned with a teaspoon of warm water in a real pinch, though the fresh version has a noticeably brighter, more vibrant flavor.

★For a completely sugar-free version, sweeten the strawberry syrup and the matcha shot with liquid monk fruit sweetener or liquid stevia, adding a few drops at a time and tasting since these sweeteners are significantly more potent than sugar.

★Frozen strawberries work just as well as fresh ones in the syrup and are often more consistently flavorful year-round, especially outside of peak strawberry season.

Step-by-Step Instructions

Make the Strawberry Syrup

Combine the chopped strawberries, sugar, water, and lemon juice in a small saucepan over medium heat. Stir everything together and cook for about 5 to 6 minutes, pressing the strawberries down occasionally with the back of a spoon as they soften. The mixture will bubble gently and the strawberries will release their juices, turning the liquid a beautiful deep pink. You are looking for a slightly thickened, syrupy consistency where the liquid coats the back of the spoon and a trail holds briefly when you drag your finger across it. Remove the pan from the heat.

Strain and Cool the Syrup

Set a fine mesh strainer over a small bowl and pour the cooked strawberry mixture through it. Use the back of a spoon to press firmly on the solids to extract as much juice and syrup as possible. Discard the pulp or save it to stir into yogurt or oatmeal. Let the strained syrup cool at room temperature for about 5 minutes, then transfer it to the refrigerator for another 5 to 10 minutes until it is completely cold. Adding warm syrup to your cold milk will melt the ice prematurely and water down the drink before you even get it to the table.

Heat Water for Matcha

Heat a small amount of water to about 175 degrees Fahrenheit. If you do not have a thermometer, bring water to a boil and then let it sit off the heat for about 2 minutes before using it. This temperature matters more than most people realize. Water that is too hot, above 185 degrees, will scorch the delicate matcha powder and produce a bitter, unpleasant flavor that no amount of sweetener can fully fix. Water at the right temperature extracts the smooth, slightly sweet, grassy notes that make a good matcha taste clean and enjoyable.

Sift the Matcha

Measure 2 teaspoons of matcha powder into a small bowl or a wide, shallow cup that will fit a bamboo whisk or a small regular whisk. Sift the matcha through a fine mesh strainer into the bowl before adding any water. Matcha clumps easily and a single unsifted lump can mean a gritty, uneven shot no matter how long you whisk. This extra 30 seconds of sifting makes the difference between a smooth, professionally textured matcha layer and one with floating green specks.

Whisk the Matcha

Pour the 4 tablespoons of properly heated water over the sifted matcha powder. Using a bamboo chasen or a small regular whisk, whisk vigorously in a rapid M or W motion, not a circular stirring motion, for about 20 to 30 seconds. You are working to fully dissolve the matcha and create a slightly frothy, uniform liquid with no dry clumps remaining. If you are adding honey or maple syrup to the matcha, stir it in now while the liquid is still warm so it incorporates easily. Set the whisked matcha aside.

Make the Strawberry Milk

Pour the cold milk into a small pitcher or a measuring cup with a pour spout. Add 3 tablespoons of the cooled strawberry syrup and stir gently to combine. Taste it at this stage. It should be lightly sweet, creamy, and clearly strawberry-flavored without being overly sugary. If you want a stronger strawberry flavor, add another half tablespoon of syrup. If you prefer it more subtle, scale back slightly. Getting the strawberry milk right before building the glass is what ensures every layer of the finished drink is balanced and intentional.

Fill Glasses with Ice

Fill two tall, clear glasses generously with ice cubes. Clear glasses are highly recommended here because the layered effect of this drink is a big part of its appeal and a clear glass lets you see the green and pink contrast at their best. Pack the ice in fairly tightly so that when you pour the heavier matcha layer on top later, it flows slowly over the ice rather than crashing straight through the lighter strawberry milk below.

Pour the Strawberry Milk

Divide the strawberry milk evenly between the two ice-filled glasses. Pour it slowly and let it settle around the ice. At this point your glasses should be about half to two-thirds full of a pretty blush-pink iced milk. This is the base layer that the matcha will float on, so make sure it is poured before the matcha and not the other way around. The density difference between the cold, slightly sweet milk and the warm, thin matcha shot is what creates the separation between layers.

Layer the Matcha

To achieve the beautiful layered look, hold a spoon upside down just above the surface of the strawberry milk in each glass and slowly pour the matcha shot over the back of the spoon. This breaks the pour and lets the matcha drift down gently rather than sinking straight through. Divide the matcha evenly between both glasses. If you do not have a second spoon handy, pouring the matcha very slowly from a low height directly over an ice cube near the surface also works well and produces a similar layered effect.

Garnish and Serve

Add your garnishes before stirring so the visual presentation is at its peak when you hand the glasses over. Lay a thin slice of fresh strawberry against the inside of the glass so it shows through the clear side. Dust a very light pinch of matcha powder over the top of the green layer using a small sifter or by tapping a tiny amount through a strainer. Tuck in a straw and serve immediately, letting whoever is drinking it stir the layers together themselves or enjoy them separately sip by sip.

Pro Baker Tips

✓Ceremonial grade matcha, while more expensive than culinary grade, makes a genuinely noticeable difference in flavor quality, producing a smoother, sweeter, and less bitter drink that does not need much sweetener to taste balanced.

✓Make a larger batch of strawberry syrup at the beginning of the week and store it in a sealed jar in the refrigerator so you can make this latte in under 5 minutes on any given morning without any cooking.

✓For the clearest, most dramatic layer separation, make sure the strawberry milk is cold and the matcha is poured over the back of a spoon or over ice rather than directly into the liquid.

✓If you want a frothier, more latte-style texture, froth the cold oat milk using a handheld frother before mixing it with the strawberry syrup and pouring it into the glass.

✓Adjust the ratio of matcha to strawberry syrup to suit your personal taste; more matcha means a bolder, more earthy drink while more syrup pushes it sweeter and more fruit-forward.

Storage & Serving Notes

◆The assembled latte is best enjoyed immediately after building so the layers and ice are at their visual and textural peak.

◆The strawberry syrup keeps in a sealed airtight jar in the refrigerator for up to one week and can be used to make this latte in minutes throughout the week.

◆Whisked matcha can be stored in a small sealed jar in the refrigerator for up to 24 hours, though it is best freshly whisked for the smoothest texture and most vibrant green color.

◆Do not store leftover assembled lattes as the matcha will fully blend into the milk, the ice will melt, and the drink will separate in an unappetizing way when left to sit.

Serving Suggestions

This latte is gorgeous on its own, but a few thoughtful pairings and presentations can make it even more of a treat.

›Serve in a tall clear glass without stirring first so your guest gets the full visual impact of the green and pink layers before combining them

›Pair with a buttery croissant, a slice of lemon loaf, or almond biscotti for a complete cafe-at-home morning moment

›Serve at a brunch gathering alongside a grazing board of fruit, cheese, and pastries as a non-alcoholic drink option that still feels special

›Make a matching hot version in winter by steaming the oat milk and replacing the ice with warm frothed milk layered under the matcha shot

›Pour into a to-go cup with a lid and take it with you on a morning walk as a gorgeous and energizing alternative to a standard iced coffee

Frequently Asked Questions

What is the difference between ceremonial and culinary grade matcha?

Ceremonial grade matcha is made from the youngest, most tender tea leaves and is shade-grown for longer, which produces a naturally sweeter, more vibrant green powder with a smooth, mild flavor. Culinary grade matcha is made from older leaves and has a more intense, slightly bitter, and grassier taste that is designed to hold up against other strong flavors in baking or cooking. For a drink where matcha is the star, ceremonial grade is worth the extra cost.

Can I make this latte hot instead of iced?

Absolutely. To make a hot version, warm your oat milk in a small saucepan over low heat or use a milk frother to steam and froth it. Stir in the strawberry syrup, pour the milk into a mug, then slowly pour the whisked matcha over a spoon held just above the surface to create the layered effect. The visual contrast is slightly less dramatic in a mug than in a clear glass, but the flavor is just as lovely and it is a wonderfully cozy cold-weather variation.

Why does my matcha taste bitter?

Bitterness in matcha almost always comes from two things: water that is too hot or low-quality matcha powder. Water above 185 degrees Fahrenheit scorches the delicate compounds in matcha and produces a harsh, astringent flavor. Always use water around 175 degrees. If the water temperature is correct and the matcha still tastes bitter, try upgrading to a ceremonial grade product from a reputable tea brand, as older or lower-quality matcha deteriorates quickly and loses its natural sweetness.

How do I keep the layers from blending together immediately?

The secret is temperature and technique. Cold strawberry milk is denser than warm, thin matcha liquid, so as long as the milk is cold and the pour is gentle, the matcha will naturally float on top for a few minutes before slowly sinking. Pouring the matcha over the back of a spoon held just above the milk surface is the most reliable way to slow the pour enough to get a clean, distinct layer. Serve quickly after building and let whoever is drinking it do the stirring.

Is this drink caffeinated?

Yes, but gently. Two teaspoons of matcha across two servings contains roughly 25 to 35 milligrams of caffeine per serving, which is significantly less than an espresso shot at around 63 milligrams and much less than a standard drip coffee. Matcha also contains L-theanine, an amino acid that promotes calm, focused alertness and smooths out the caffeine effect so you get an energy lift without the jitteriness or sharp crash that coffee sometimes produces.

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Go Make It!

Making a beautiful, cafe-quality drink at home is one of those small pleasures that can genuinely improve your whole morning, and this Iced Strawberry Matcha Latte delivers that feeling every single time. It is stunning to look at, deeply satisfying to drink, and endlessly customizable to suit exactly how you like it. Once you have the strawberry syrup in your refrigerator and a tin of good matcha on your counter, this latte becomes a five-minute ritual you will look forward to every day. Go ahead and make yourself something beautiful today.

Easy Strawberry Matcha Latte Recipe (Iced)