Iced Strawberry Matcha Latte
Strawberry matcha is trending for good reason—it’s bright, refreshing, and the flavors strike a perfect balance between sweet and tart. This is one of those recipes you’ll return to throughout spring and summer when you want a little zip.
I’ll admit, I was skeptical at first. But after making a few strawberry matcha lattes myself, I understand why they’ve become so popular. The combination of ripe berries and grassy matcha creates a vibrant, energizing beverage that tastes like summer in a glass.
Unlike the sugar-laden versions you’ll find at most coffee shops, this strawberry matcha recipe uses homemade strawberry purée and your choice of dairy-free milk to keep things simple and delicious.
You still get that earthy matcha flavor you love, but the strawberries add a slightly sweet, subtly tangy flavor that brightens every sip.
What is a Strawberry Matcha Latte?
Simply put, it’s a layered drink made with fresh strawberry purée, matcha green tea, and milk. It can be served hot or cold, but it’s best chilled over ice—especially on hot summer mornings before a long walk or workout.
Matcha Lovers:
Be sure to try a classic Iced Matcha Latte, too. For a creamier version, my Coconut Milk Matcha is especially popular and tastes just as good warm or cold.
Ingredients
- PREPARED STRAWBERRY PURÉE – Made with fresh, organic strawberries and no added sugar or thickeners.
- WATER – Cold, filtered water ensures the cleanest flavor.
- MATCHA POWDER – Quality really matters for both flavor and nutritional benefit. Look for a bright green color with a fresh grassy aroma and ideally, organic third-party tested brands.
- DAIRY-FREE MILK – Unsweetened almond or cashew milk is my go-to for a strawberry matcha, but feel free to experiment with other non-dairy milk products.
- SWEETENER (OPTIONAL) – To keep blood sugar balanced, try a few drops of liquid stevia or monk fruit (without erythritol), or use your preferred sweetener.
Nutrition Note
Both strawberries and matcha contain antioxidants and polyphenols, which help protect against oxidative damage and support overall health and wellness.
How to Make a Strawberry Matcha
If you don’t already have strawberry purée prepared, you’ll need to make that first. It’s best chilled, so making it the day before works well.
Easy Strawberry Purée
Wash and destem 1 pound of fresh, ripe strawberries, then blend them in the food processor on high until smooth.
Transfer to a small saucepan and simmer over medium-low heat, stirring frequently until it reaches your desired consistency (about 15-30 minutes). The longer it cooks, the thicker it becomes, and the easier it is to spread along the inside of a glass.
Let it cool to room temperature before storing it in a sealed jar in the fridge.
→ For full instructions, tips, storage recommendations, and additional uses for leftover purée, see my Strawberry Purée for Drinks post.
Assemble the Strawberry Matcha
Tips for the Best Strawberry Matcha
- Prevent splattering: Start with a small amount of water when mixing the matcha—especially if using a frother. Once there are no more clumps, add the rest.
- Use cold, filtered water for the cleanest taste.
- For a foamier latte: Blend the matcha, water, milk, and sweetener in a blender before pouring over ice.
- Minimize stirring: Stirring will turn those pretty red and green layers into mud—still delicious, but not cute.
Hot vs. Iced
While you can make a warm strawberry matcha, the iced version is more revitalizing and really highlights the strawberry flavor.
Chilled purée also holds its texture better, creating that beautiful, layered effect.
🍓 Give this iced strawberry matcha latte a try and let me know your thoughts in the comments below!
Print
Iced Strawberry Matcha Latte
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 (10-ounce) serving 1x
- Category: Beverage
- Method: Whisking
- Cuisine: Japanese-American Fusion
- Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Vegan, Vegetarian
Description
This iced strawberry matcha latte recipe is a refreshing drink that’s subtly sweet, tart, and easy to make with homemade strawberry purée and dairy-free milk.
Ingredients
1–2 tablespoons prepared Strawberry Purée
1/2 cup cold water
1/2 teaspoon matcha powder
1 cup ice
1/4 cup unsweetened non-dairy milk
Sweetener of choice (optional)
Instructions
Set strawberry layer: Smear 1-2 tablespoons of strawberry purée along the bottom of your glass and fill it with ice.
Add the non-dairy milk.
Mix the matcha: In a separate glass, whisk the matcha powder with a little water until smooth. Top off with the remaining water and sweeten to taste if desired.
Assemble: Pour the matcha over the milk and strawberry layers. Serve with a straw and resist stirring to maintain the color.
Equipment
Notes
- Prevent splattering: Whisk the matcha in a small amount of water first—especially if using a frother. Once smooth, add the rest.
- Cold, filtered water tastes best.
- For a foamier latte: Blend the matcha, water, milk, and sweetener in a blender before pouring over the ice.
- Minimize stirring: It’ll make your matcha brown—still delicious, but unattractive.
- For added sweetness without added sugar, try a few drops of liquid stevia or monk fruit (without erythritol)
The sweet and tart flavors of this strawberry matcha recipe remind me of a healthier, more adult version of a Kiwi Strawberry Snapple from my teens—but creamy. Wish I’d tried this sooner.