Strawberry Matcha Latte — a silky, pastel-hued beverage that smells like sunshine and spring. The first sip greets you with the vegetal, slightly grassy depth of ceremonial matcha, softened by the bright, juicy sweetness of fresh strawberries and rounded by warm, creamy milk. The texture is lush and comforting: a velvety milk base, a whisper of berry pulp, and a delicate froth where matcha floats like a green cloud. It’s the kind of drink that makes you slow down — inhale, smile, take another sip.
This recipe is perfect for cozy weekend mornings when you want something special but simple, for afternoon pick-me-ups, or for serving at brunches and garden parties where its color and flavor make a statement. If you enjoy creative coffee-shop drinks at home, you’ll love making this latte instead of running out for a fancy cup. For ideas on other strawberry-forward treats to pair with it, try this strawberry banana pudding.
At a Glance
- Prep Time: 5 minutes
- Cook Time: 2–3 minutes (to warm milk)
- Total Time: 8 minutes
- Servings: 1 (multiply as needed)
- Difficulty Level: Easy — great for beginners
Nutrition Highlights
Per serving (recipe as written; uses 1 cup whole milk and 1 tablespoon honey). Nutrition estimates are based on standard nutrient values from USDA FoodData Central and general guidance on added sugars from the Mayo Clinic.
- Calories: ~245 kcal
- Protein: ~8.6 g
- Carbohydrates: ~35 g (of which sugars ~33 g)
- Fat: ~8.3 g
- Fiber: ~1.9 g
- Sodium: ~110 mg (varies by milk)
Notes:
- These figures assume 1 cup (240 ml) whole milk, 1/2 cup strawberries (~74 g), 1 tsp matcha, and 1 tbsp honey. If you use skim or plant milk, calories and fat will change accordingly (see substitutions below). Sources: USDA FoodData Central; Mayo Clinic guidance on added sugars and daily limits.
Perfect For…
- Brunches and gatherings: The color and layered look make it a conversation starter.
- Cozy mornings: It’s a gentle, caffeinated way to begin the day without the bitterness of espresso.
- Refreshing treats: A lighter alternative to sweetened coffees and dessert drinks — especially when you use lower-fat or unsweetened plant milk.
- Seasonal celebrations: Strawberry season elevates this drink to something truly special; use ripe, fragrant berries for the brightest flavor.
Step-by-Step Instructions
Ingredients
- 1 cup milk (dairy or non-dairy; see substitutions)
- 1/2 cup strawberries, hulled and sliced (about 74 g)
- 1 teaspoon matcha powder (culinary or ceremonial grade; adjust to taste)
- 1 tablespoon honey or sweetener of choice (1–2 tbsp depending on sweetness preference)
- Ice cubes (optional, for iced version)
Optional ingredients and substitutions
- Milk: swap for oat, almond, soy, or coconut milk (oat milk gives the creamiest texture).
- Sweetener: maple syrup, agave, simple syrup, or a sugar-free sweetener.
- Strawberries: use frozen strawberries (thaw slightly) in winter; adjust liquid if very juicy.
- Matcha: use a half-teaspoon for a gentler green-tea note, or add extra for more caffeine/earthiness.
- Add-ins: a splash of vanilla extract, a pinch of cardamom, or a dollop of whipped cream.
Directions
- In a blender, combine the sliced strawberries and honey. Blend until smooth.
- In a separate bowl, whisk the matcha powder with a splash (about 1–2 tablespoons) of hot (not boiling) water to create a smooth paste. Use a bamboo whisk or small wire whisk to avoid lumps.
- Heat the milk in a saucepan or microwave until warm (not boiling). If you want foam, froth the warmed milk with a milk frother or whisk vigorously.
- In a glass, layer the strawberry puree, then add ice cubes if desired. Pour the warm milk over the strawberry layer, followed by the matcha mixture on top.
- Stir gently to combine before enjoying.
Practical tips:
- Keep matcha water warm but below boiling to preserve flavor and avoid bitterness.
- If using frozen strawberries, reduce ice or omit ice when serving.
- For a layered look, pour slowly over the back of a spoon. If you like uniform pink, stir immediately.
Serving Suggestions
- Serve It Up: Pour into a tall glass over ice for an iced latte, or heat slightly and serve in a latte mug for a warm, soothing drink.
- Pairings: Enjoy alongside buttery scones, shortbread, or a light lemon cake — the strawberry and matcha complement citrus and vanilla flavors well.
- Snack ideas: Serve with fresh fruit, yogurt parfait, or a simple avocado toast for brunch. You might also enjoy it beside a tart like the flavors in frozen strawberry lemonade; it complements that bright acidity nicely — try this frozen strawberry lemonade.
- Presentation tips: Garnish with a sliced strawberry, a dusting of matcha, or a sprig of mint.
Keeping it Fresh
- Room temperature: Do not leave a milk-based latte at room temperature for more than 2 hours (perishable dairy guidance).
- Refrigeration: Store leftover latte in an airtight container in the fridge for up to 24–48 hours. Separation may occur — give it a good stir or shake before drinking. If you blended fresh strawberries into the milk, consume closer to 24 hours for best flavor.
- Freezer: Not recommended to freeze the prepared latte (milk and matcha textures change). You can freeze strawberry puree in ice cube trays for up to 3 months and thaw as needed.
Pro Tips & Tricks
- Matcha quality matters: ceremonial-grade matcha is smoother and less bitter, but culinary-grade is fine for mixed drinks. If you want bright green color with mild flavor, choose a mid-range matcha.
- Temperature control: whisk matcha with water around 70–80°C (158–176°F); boiling water scorches it and causes bitterness.
- Balance sweetness: taste the strawberry puree before adding sweetener; very ripe strawberries may need no extra sugar.
- Texture hack: for extra creaminess, substitute half the milk with a splash (1–2 tbsp) of condensed milk or use barista-style oat milk.
- Layering: chill the strawberry puree for easier layering when making an iced version.
Creative Twists
- Vegan & Lower-Sugar: Use unsweetened oat milk and maple syrup (1 tbsp) instead of honey; reduce sweetener to taste.
- Sparkling Strawberry Matcha: Make strawberry syrup (blend strawberries + a little sugar), add to a glass with ice, top with chilled milk and a splash of soda water for effervescence (serve immediately).
- Dessert Latte: Add a teaspoon of vanilla or a small scoop of vanilla ice cream for an indulgent treat; top with whipped cream and crushed freeze-dried strawberries.
- Iced Creamy Version: Blend the warmed milk chilled with 3–4 ice cubes and pour over the strawberry layer for a frappé-like texture.
Frequently Asked Questions
Q: Can I use powdered sweeteners or stevia?
A: Yes — use a stevia blend measured to taste. Liquid sweeteners blend more evenly with strawberries.
Q: Is matcha safe for children and pregnant people?
A: Matcha contains caffeine. Consult your healthcare provider about caffeine limits (Mayo Clinic offers guidelines on caffeine during pregnancy).
Q: Can I make this ahead for a crowd?
A: Make the strawberry puree ahead (refrigerate up to 48 hours) and prepare matcha just before serving for best color and flavor. Heat milk right before service.
Q: What if my matcha is clumpy?
A: Sift matcha before whisking or whisk with a small amount of warm water to dissolve lumps.
Q: How do I reduce calories?
A: Use low-fat or unsweetened plant milk and reduce or replace honey with a low-calorie sweetener.
Conclusion
This Strawberry Matcha Latte is an easy, colorful way to bring a café-style specialty into your kitchen. It balances the grassy depth of matcha with the sweet brightness of strawberries and can be customized to fit vegan, lower-sugar, or indulgent preferences. If you want more quick inspiration or alternative recipes to explore, check out this simple take on the drink at Easy 5-minute Strawberry Matcha Latte – Christie at Home and a different approach at Strawberry Matcha Latte – Teak & Thyme.
Give the recipe a try, leave a comment with your tweaks, and share photos — I love seeing how readers make drinks their own.
Print
Strawberry Matcha Latte
- Total Time: 8 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
A silky, pastel-hued beverage that combines the grassy depth of matcha with the sweet brightness of fresh strawberries, creating a comforting and vibrant drink.
Ingredients
- 1 cup milk (dairy or non-dairy; see substitutions)
- 1/2 cup strawberries, hulled and sliced (about 74 g)
- 1 teaspoon matcha powder (culinary or ceremonial grade; adjust to taste)
- 1 tablespoon honey or sweetener of choice (1–2 tbsp depending on sweetness preference)
- Ice cubes (optional, for iced version)
Instructions
- In a blender, combine the sliced strawberries and honey. Blend until smooth.
- In a separate bowl, whisk the matcha powder with a splash (about 1–2 tablespoons) of hot (not boiling) water to create a smooth paste.
- Heat the milk in a saucepan or microwave until warm (not boiling). If you want foam, froth the warmed milk with a milk frother or whisk vigorously.
- In a glass, layer the strawberry puree, then add ice cubes if desired. Pour the warm milk over the strawberry layer, followed by the matcha mixture on top.
- Stir gently to combine before enjoying.
Notes
Keep matcha water warm but below boiling to preserve flavor and avoid bitterness. Store leftover latte in an airtight container in the fridge for up to 24–48 hours.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 33g
- Sodium: 110mg
- Fat: 8.3g
- Saturated Fat: 4g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1.9g
- Protein: 8.6g
- Cholesterol: 20mg
