Iced Strawberry Matcha Latte Recipe

Sift and bloom

Sift 1.5 tsp matcha powder into a small bowl or matcha bowl to remove clumps.

Add 3 tbsp hot water (about 80°C / 175°F) to the sifted matcha. Whisk vigorously in an M or zig-zag motion with a bamboo whisk (chasen) or a small frother for 15–30 seconds until frothy and fully dissolved.

Stir in 1 tbsp vanilla syrup (or simple syrup) to sweeten the matcha base. Taste and adjust sweetness if desired. Set aside to cool briefly while you make the strawberry syrup.

Combine 3.5 oz chopped strawberries, 2 tbsp granulated sugar, 1 tsp lemon juice, and 2 tbsp water in a small saucepan over medium heat.

Cook, stirring occasionally, until the strawberries break down and the mixture becomes syrupy, about 5–7 minutes.

Remove from heat. For a textured syrup, mash with a fork. For a smooth syrup, strain the mixture through a fine mesh sieve into a bowl, pressing down to extract as much juice as possible. Let the syrup cool to room temperature.

Fill a 16 oz (approx.) glass with about 1 cup of ice cubes.

Pour 12 oz cold milk over the ice, leaving a little room at the top for the matcha layer.

Spoon or pour 2–3 tbsp of the cooled strawberry syrup over the milk. If you prefer stronger strawberry flavor, use up to 4 tbsp. Swirl gently for a marbled effect or stir fully for an even flavor.

Slowly pour the prepared matcha over the back of a spoon held just above the milk surface to create a layered look. The frothy matcha will float briefly and then gently infuse.

Taste and add the optional extra vanilla syrup or sweetener (about 1 tsp) if needed. Garnish with 2 strawberry slices on the rim or floating on top.

Insert a straw and serve immediately. Stir before drinking to blend the matcha and strawberry with the milk.