Iced Strawberry Matcha Latte Recipe

Sift and dissolve

Sift 2 tsp matcha powder into a small bowl or matcha bowl to remove lumps. Add 60 ml hot water (about 175°F / 80°C) and 1 tsp sugar or simple syrup.

Whisk vigorously in a zig-zag or 'W' motion with a bamboo whisk (chasen) or small electric frother for 15–30 seconds until the matcha is fully dissolved and a light green froth forms on top. Set aside to cool briefly while you make the strawberry purée. If you used very hot water and the matcha is still warm, allow it to cool to room temperature or chill for a few minutes so it doesn't melt too much ice.

Prepare berries

Place 1 cup hulled and quartered fresh strawberries, 1 tbsp granulated sugar, and 1 tsp lemon juice into a blender or food processor. If your berries are very thick, add up to 1 tbsp cold water to loosen the mixture.

Blend on medium-high until smooth, about 20–30 seconds. Taste and adjust sweetness: add another 1/2 tbsp sugar if needed. If you prefer a smoother texture, strain the purée through a fine mesh sieve into a bowl, pressing with a spoon to remove seeds.

Build the drink

Fill a tall glass with 1 cup ice cubes. Pour the strawberry purée over the ice so it settles at the bottom (about 3–4 tbsp purée per glass; reserve extra for more sweetness or another drink).

Slowly pour 1 cup milk of choice over the ice and purée. Add 1 tsp vanilla syrup or other sweetener here if using, and gently stir once to combine layers without fully blending the matcha yet.

Add matcha

Carefully pour the cooled, whisked matcha over the back of a spoon or directly into the glass so it creates a layered effect (matcha on top, milk middle, strawberry at bottom). The matcha will mingle when you drink or stir.

Garnish with 2 strawberry slices on the rim and serve with a straw. Stir before drinking to combine flavors. If you prefer a sweeter drink, stir thoroughly to blend the strawberry purée and sweeten to taste.