Iced Strawberry Matcha Latte Recipe
16 oz
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Ingredients
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Matcha Base
Strawberry Purée
Milk & Assembly
Method
Matcha Base
Sift and whisk
Sift 2 tsp matcha powder into a small bowl or matcha bowl to remove lumps. Add 60 ml hot water (about 80°C / 175°F) and 1 tsp sugar or simple syrup.
Using a bamboo matcha whisk (chasen) or a small regular whisk, briskly whisk in a zigzag (M or W) motion until the matcha is fully dissolved, frothy and smooth, about 15–30 seconds. Set aside to cool slightly.
Strawberry Purée
Make the purée
Place the 3 oz chopped strawberries, 1 tbs water, 1 tsp simple syrup (or honey) and 1 tsp lemon juice into a blender or small food processor.
Blend until smooth, about 10–15 seconds. If you prefer a smoother texture, strain the purée through a fine mesh sieve into a bowl, pressing with a spatula to extract juices. Taste and adjust sweetness; add an additional 1/2 tsp syrup if needed.
Milk & Assembly
Prepare the glass
Fill a 16 oz serving glass with about 1 cup of ice cubes (leave a little room at top). Pour the 12 oz cold milk over the ice.
Layer the strawberry purée
Spoon or pour the fresh strawberry purée over the milk. You can swirl gently with a spoon to create a marbled effect or leave it mostly at the bottom for visual layers.
Add matcha
Slowly pour the whisked matcha over the back of a spoon held just above the drink surface, or pour gently down the side of the glass so the matcha forms a green layer on top. This preserves visual layers and gives a gradual flavor mix.
Garnish with 2 thin strawberry slices on the rim or floated on top. Serve immediately with a straw so the drinker can mix to taste.