Strawberry Matcha Latte

Layered iced drink with red fruit base, white milk center, and green matcha top.

Strawberry Matcha Latte

Layered strawberry matcha latte with sweet berries, creamy milk, and earthy matcha. Easy to make at home, fresh or with jam, in minutes.

Course Drinks

Cuisine American

Prep Time 5

Total Time 5

Servings serves

Calories 136kcal

Equipment

Blender (only if using fresh strawberries)

Ingredients

Strawberry Base (choose one)

4-5 medium medium strawberries hulled; about ¾ cup / 120 g; blend with 1–2 tsp (12–24 g) sugar if desired
1-2 tbsp strawberry jam about 20–40 g; chunky jam styles work well

Matcha Layer

1½ tsp matcha powder use up to 2 tsp; latte-grade or ceremonial 3–4 g (see notes for more)
¼ cup hot water about 175°F / 80°C; 60 ml

Milk Layer

¾ cup milk of choice oat, soy, almond, or dairy 200 ml
Ice for serving (if making iced version)

Instructions

For the fresh version, blend strawberries and sugar until smooth, or mash for a chunkier texture. For the jam version, place jam directly into your serving glass.
Sift matcha into a small bowl. Add hot water and whisk until completely smooth with no lumps.
Add the strawberry base to the bottom of your glass. For iced, add ice, then pour in the milk. Slowly pour the matcha over the top for a layered effect.

Notes

The fresh version has a lighter, more natural flavor but takes a few extra minutes.
The jam version is faster (about 2 minutes) and has a sweeter, more concentrated flavor similar to boba shop drinks.
Latte-grade matcha works best for café-style lattes, while ceremonial matcha will give a smoother, more delicate taste.

*Latte-grade matcha is bolder and slightly more bitter, making it ideal for drinks with milk and fruit where the flavor needs to stand out. Ceremonial matcha is smoother and sweeter, but some of its delicate notes can get lost in lattes.

Nutrition