Strawberry Matcha Latte Recipe

Hull and chop

Rinse the strawberries, hull them, and roughly chop to uniform pieces so they blend easily.

Place chopped strawberries, granulated sugar, and lemon juice in a small saucepan over medium-low heat.

Cook gently for 4–6 minutes, stirring occasionally, until strawberries release juices and sugar dissolves. If mixture seems very thick, add up to 1 tablespoon water to loosen.

Remove from heat and let cool slightly (3–5 minutes). For a smooth puree: transfer to a blender or use an immersion blender and puree until smooth. For a chunkier texture: mash with a fork or potato masher to your desired consistency.

Taste and adjust sweetness with up to 1 additional teaspoon sugar if needed. Strain through a fine-mesh sieve into a bowl if you want a seed-free, very smooth syrup (optional). Reserve about 3–4 tablespoons puree per serving.

Sift matcha powder into a small bowl to remove lumps (this helps with a smooth whisk).

Add 2 tablespoons hot water (about 175°F / 80°C) and briskly whisk using a bamboo whisk (chasen) or a small handheld whisk until frothy and there are no lumps. If you prefer stronger matcha, use up to 1 1/2 teaspoons, but adjust sweetness accordingly.

If serving cold: pour 1 1/2 cups milk into a small saucepan and warm just until steaming (do not boil) if you want slightly warmed milk; or use cold milk straight from the fridge for an iced latte. Stir in vanilla extract and sweetener if using, and taste to adjust sweetness.

If you prefer frothed milk: froth warmed or cold milk using a milk frother or by vigorously whisking to create a light foam.

Divide ice (if making iced) between two glasses (about 1/2 cup ice per glass).

Spoon 1 1/2 to 2 tablespoons of strawberry puree into the bottom of each glass (adjust to taste). For a layered look, gently pour milk over the back of a spoon onto the strawberry layer so it doesn’t immediately mix.

Pour 3/4 cup milk into each glass (for two servings) or the appropriate portion for the chosen number of servings.

Slowly pour the prepared matcha over the milk so it forms a green layer on top. If desired, use a spoon to soften the pour and create a nicer separation.

Garnish with a thin fan of fresh strawberry slices and a light dusting of the reserved pinch of matcha powder for color contrast.

Serve with a straw or stirrer so the drinker can combine the layers just before drinking. Stir to combine and enjoy.