Strawberry Iced Matcha Latte

I stumbled onto this strawberry matcha latte recipe last summer during a serious coffee rut when I couldn't face another iced Americano, and I swear it's completely revolutionized my morning routine, plus saved me about fifty bucks a week on fancy coffee shop drinks! The way the sweet strawberry layer melts into that grassy, earthy matcha creates this weird contrast that shouldn't work but somehow comes together like they were always meant to be best friends.

My roommate Sarah, who dramatically declared matcha tasted like "lawn clippings in a cup" after trying it once, stole a sip of mine while I wasn't looking and immediately demanded I make her one too - that's when I knew this recipe was a keeper!

What You'll Need

• Matcha powder: Definitely worth splurging on the good stuff here - I learned this lesson the hard way after buying cheap culinary grade first and wondering why it tasted like bitter dirt, then finally investing in ceremonial grade which is actually delicious.
• Fresh strawberries: These make all the difference with their natural sweetness and that gorgeous pink layer that makes people think you're some kind of drink artist.
• Milk: Honestly whatever you've got works! I bounce between regular whole milk when I'm feeling indulgent and oat milk when my stomach's being finicky.
• Sweetener: Just enough to take the edge off matcha's natural bitterness - I use honey from my neighbor's bees when I'm feeling fancy.
• Ice: Tons of it because lukewarm matcha is nobody's friend.

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How I Make It

Matcha Mixing Magic

The absolute key to non-lumpy matcha is getting the initial paste right - I learned this after serving friends drinks with gross green chunks floating in them, which was embarrassing. I add the powder to just a splash of hot water with sweetener, then whisk like my life depends on it until it looks smooth and glossy. The milk frother my mom got me for Christmas that I initially thought was useless is actually perfect for this.

Perfect Puree

I mash the strawberries with the back of a fork because I'm too lazy to wash my blender and honestly it gives this rustic texture that creates these beautiful swirls as you drink. During winter when good strawberries cost approximately one million dollars, I use frozen ones that I've left on the counter for about 10 minutes.

Layering Technique

The order totally matters if you want that cool striped effect! I always do strawberry goop first, then dump in ice, followed by milk, and finally drizzle the matcha super slowly over the back of a spoon which I saw on a TikTok and felt like a mad scientist the first time it actually worked.

Serving Style

I drink mine with this metal straw I got in a 4-pack that I'm ridiculously proud of remembering to bring places. Sometimes when I'm trying to impress someone I'll stick a strawberry on the rim or add those little umbrella toothpicks that have been in my drawer since that tiki party three years ago.

I was a total matcha skeptic until my late twenties, convinced I wouldn't like its "earthy" flavor (which I assumed was code for "tastes like dirt"). This strawberry version was my gateway drug - the sweet berries totally mask matcha's grassiness for those of us who didn't grow up drinking fancy teas.

Serving Ideas

This makes a perfect afternoon pick-me-up when I'm dragging by 3pm. For weekend brunch, I'll make a batch for friends alongside whatever random pastries I panic-bought from the bakery. Last summer during a heatwave, I set up a DIY strawberry matcha bar on my tiny apartment balcony with different milks and sweeteners, and my friends acted like I was some kind of beverage genius.

Make It Your Own

Sometimes I add a splash of vanilla because it makes everything better. Once when I had mint growing wild on my balcony (before I inevitably killed it), I muddled some leaves with the strawberries and it tasted like some fancy spa drink. My lactose-intolerant friend swears by using half coconut milk for a tropical twist that doesn't require emergency bathroom trips.

Storage Smarts

Let's be real - this is definitely best fresh, but when I'm meal prepping because I'm trying to "have my life together" for the week, I'll make the strawberry mush and matcha mix separately and store them in the fridge for a few days. The matcha separates and looks gross but a quick stir brings it back to life.

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Pro Tips

• If your matcha tastes like bitter grass clippings, your water might be too hot - let it cool for a minute after boiling
• Clear glasses are essential for showing off those pretty layers - I use mason jars because I'm basic like that
• A tiny squeeze of lemon juice in the strawberry mush makes the flavor pop without tasting lemony

This strawberry matcha latte has somehow become my signature drink when friends come over - they walk in and immediately ask if I'm making "that pretty pink and green thing" again. There's something weirdly satisfying about making a drink that looks complicated but actually takes less effort than finding matching socks in the morning!

Frequently Asked Questions

→ What type of matcha powder should I use?

For beverages, culinary-grade matcha works perfectly fine and is more affordable than ceremonial grade. Look for a vibrant green color for the best flavor and nutritional benefits.

→ Can I make this drink dairy-free or vegan?

Absolutely! Use any plant-based milk like almond, oat, or coconut milk. Just be sure to use a vegan-friendly sweetener like maple syrup instead of honey to make it fully vegan.

→ How can I make my matcha blend better without lumps?

Start by sifting the matcha powder to remove any clumps. Then use room temperature (not hot) water and whisk vigorously in a zigzag motion rather than in circles. A small milk frother also works wonderfully.

→ Can I prepare any components ahead of time?

You can prepare the strawberry puree ahead of time and store it in the refrigerator for up to 2 days. The matcha mixture is best made fresh, but you could prepare it a few hours ahead and refrigerate.

→ How can I make this drink sweeter?

You can adjust the sweetness by adding more maple syrup, honey, or your preferred sweetener. For a naturally sweeter drink, use very ripe strawberries or add a ripe banana to the strawberry puree.