Okay, Let Me Tell You About This Iced Strawberry Matcha Latte
I swear, the first time I made this Iced Strawberry Matcha Latte at home, I practically felt like I’d opened my own little fancy café—except instead of a hip barista, it was just me in my pajamas with a blender that sounds like a lawnmower. (The dog ran for cover; can’t blame him.) Anyway, this drink brings me straight back to lazy Sunday afternoons when I’d sneak into the kitchen for something sweet, but not too sweet. If you’ve ever tried one of those $8 lattes at a trendy spot and thought “Eh, I could probably do this at home,” well, same. Turns out, you totally can—and it’s actually more fun, since no one’s judging your whipped cream artistry (or lack thereof).
Why You’ll Love This—Or At Least Why I Do
I make this when I want something that looks like a treat but feels kinda healthy (matcha is good for you, right? Or at least that’s what I tell myself). My family goes a little wild for this, especially if I let them swirl it themselves; they say the strawberry part is the best, but personally, I’m in it for the grassy matcha bite. Honestly, I used to get so annoyed with the green tea clumps (they just sat there mocking me), but now I just use a whisk and call it rustic. Oh, and this is my go-to when friends pop by, since you can make it look all fancy-pants with zero effort. Well, almost zero.
What You’ll Need (But Don’t Sweat the Small Stuff)
- 1/2 cup fresh strawberries, hulled and sliced (Frozen ones work in a pinch; I sometimes use a handful of mixed berries if I’m almost out)
- 1-2 tablespoons sugar or honey (I’ve even used maple syrup—adds a little woodsy vibe!)
- 1/2 cup milk of your choice (Oat, almond, or regular; my grandmother always insisted on whole milk, but honestly anything goes)
- 1 teaspoon matcha powder (Ceremonial grade tastes best, but I won’t judge; heck, I’ve used whatever was on sale)
- 1/4 cup hot water (not boiling—just hot from the tap works)
- Ice cubes (As much as you like. I just eyeball it, to be honest)
- Optional: Whipped cream, extra strawberries for topping, or even a dusting of matcha if you’re feeling artsy
How I Throw This Together (And You Should Too)
- Mash the Strawberries: Dump your strawberries and sugar into a glass and muddle them up with a fork. Some days I use a muddler, but honestly, a fork does the trick (and less washing up, which is key for me). If it looks a bit soupy, that’s perfect.
- Add Ice: Heap in a few handfuls of ice. Sometimes I go overboard and regret it when everything spills. Oh well.
- Pour in the Milk: Just slosh it over the strawberries and ice. If you like pretty layers, pour slowly. Or just dump it in, it’s not a beauty contest.
- Mix Your Matcha: In a small bowl, whisk the matcha powder with hot water until smooth. (This is where I usually sneak a taste. If it’s too strong, add a splash more water—no stress.) Don’t worry if it looks a bit weird at this stage… it always does!
- Layer It Up: Gently pour the matcha over the milk. If you want those Instagram layers, pour down the back of a spoon. Or just go for it. I do, most of the time.
- Finishing Touches: Whipped cream, extra berries, a shower of matcha powder—whatever floats your boat. Then stick in a straw and give it a little swirl. Or a big one. Up to you.
Notes (Aka Stuff I’ve Learned the Hard Way)
- If your matcha is clumpy, try sifting it first—or just embrace the lumps. Rustic, right?
- Don’t let the strawberry syrup sit too long or it gets kind of sad and watery. I once made it ahead and learned the hard way. Not my best idea.
- Actually, I find it works better if you chill the glass first, but, who has time for that? (If you do, it’s a nice touch.)
Experiments and Variations—Some Better Than Others
- I tried swapping peaches in for strawberries once. It was… interesting, but, eh, not my favorite. Maybe if you’re feeling daring?
- Adding a splash of vanilla syrup is nice if you like things sweeter (my cousin does, but I usually skip it).
- I once tossed in a little basil. Bold move—good if you’re into that herby thing.
- For a vegan twist, oat milk is gorgeous and creamy. On second thought, coconut milk tastes a bit odd with matcha, at least to me.
Do You Need Fancy Equipment?
I have a matcha whisk (a chasen), but when I can’t find it (which happens a lot), I just use a tiny regular whisk or even shake it up in a jar. Or use a fork. No big deal—just make sure everything’s mixed.
How Long Does It Keep? (Not Long Here!)
Honestly, in my house it never lasts more than a day—it’s gone before the ice even melts. But if you must, you can keep the strawberry part in the fridge for a day or so, though it gets kind of watery. The assembled drink? Just make it fresh. Trust me.
How I Serve It (Or Sometimes Just Drink Straight Away)
I love serving these in tall glasses with way too much ice and a silly paper straw (mostly for effect). Sometimes I’ll top with extra berries or a dollop of whipped cream if we’re feeling fancy. It’s become a bit of a summer ritual—my niece insists on adding sprinkles, for whatever reason.
Things I’ve Messed Up (So You Don’t Have To)
- I once rushed the matcha mixing step—don’t. It just gets all lumpy and weird and then you’re picking green bits out of your teeth for hours.
- Don’t over-muddle the strawberries into oblivion or you’ll have strawberry soup (which, okay, is also tasty, but not the point here).
- If you’re using a jar to shake the matcha, make sure the lid’s tight. Ask me how I know.
FAQ—Because People Have Actually Asked Me These
- Can I use store-bought strawberry syrup? Yup! I’ve done it in a pinch; tastes a little different, but still great.
- What’s the best matcha for this? I usually use whatever’s not too expensive, but Matchaeologist is my splurge when I’m feeling flush.
- Can I make it without dairy? Totally. Oat or soy milk both work fab. Even rice milk, though it’s a bit thin.
- Is it super sweet? Only if you want it to be; just adjust the sugar. I’ve made it without any before—tastes more grown-up, I guess.
- Can I blend everything together? You can, but then it turns a weird brownish color. Still tastes good, but not quite as pretty.
- What if my strawberries aren’t sweet? Add more sugar or a squeeze of lemon. Or just roll with it—sometimes it’s fun to see how it turns out!
- Oh, and if you want to go down the rabbit hole on matcha, this post is a good read (I’ve probably read it three times, not gonna lie).
So, that’s my take on iced strawberry matcha lattes—hope you give it a whirl. And if you come up with a twist that works better than my peach experiment, please let me know. I’m always up for a kitchen adventure, even if it ends up a bit sideways.
Ingredients
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1/2 cup water
- 1 cup milk (dairy or plant-based)
- 2 teaspoons matcha green tea powder
- 1/4 cup hot water (for matcha)
- 1 cup ice cubes
- Whipped cream (optional, for topping)
Instructions
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1In a small saucepan, combine strawberries, sugar, and 1/2 cup water. Simmer over medium heat for 3-4 minutes until strawberries are soft and syrupy. Mash lightly and let cool.
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2Strain the strawberry mixture through a fine mesh sieve to remove seeds, reserving the puree.
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3In a small bowl, whisk matcha powder with 1/4 cup hot water until smooth and frothy.
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4Divide the strawberry puree between two tall glasses. Add ice cubes to each glass.
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5Pour milk over the ice and strawberry puree, then slowly pour the prepared matcha on top to create layers.
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6Top with whipped cream if desired. Stir before drinking and enjoy immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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