Strawberry Matcha Latte: The Sweetest, Dreamiest Sip of Spring

Hey there, friend! Come on in. Can you smell that? It’s the sweet, sun-ripened scent of strawberries mingling with the deep, grassy aroma of matcha. It’s my kitchen’s official signal that spring has sprung, and I’ve got the most gorgeous, sippable way to celebrate.

Let’s be real: some days call for a simple cup of coffee, and other days demand a little magic. This Strawberry Matcha Latte is exactly that. Picture this: a velvety-sweet strawberry purée, a cloud of your favorite milk, and a vibrant, frothy layer of earthy matcha, all floating together in a stunning ombré masterpiece. It’s a drink that looks like it belongs on a trendy café menu, but I’m here to show you it’s laughably easy to make right at home.

Whether you’re a matcha newbie looking for a gentle introduction or a seasoned pro craving a fresh twist, this latte is your new best friend. It’s naturally energizing (goodbye, afternoon slump!), wildly customizable, and the perfect balance of sweet and earthy. It’s my go-to for slow weekend mornings, a post-yoga pick-me-up, or when I just want to feel like I’m treating myself without any fuss. So, grab your favorite glass, and let’s make something beautiful together.

The Day Matcha Got a Sweetheart

My love affair with this drink started in the most unlikely place: a cramped, steaming-hot apartment kitchen during my college years. My roommate, Mia, was a tea ceremony enthusiast who lived for her morning matcha ritual. I, on the other hand, was a staunch strawberry smoothie devotee, convinced anything green and powdery was… questionable.

One sweltering afternoon, desperate for something cold and sweet, we found our pantry nearly bare. We had half a basket of past-their-prime strawberries, milk, and Mia’s prized matcha tin. Out of sheer, sweaty desperation (and a dash of friendly “I-told-you-so” rivalry), we decided to mash our worlds together. We blended the berries, whisked the matcha, and poured them haphazardly over ice. That first sip was a revelation. The sharp, earthy matcha didn’t just coexist with the sweet berries—it sang with them. It was the beginning of a beautiful friendship, both for us and for these two ingredients. Now, every time I make it, I think of that messy, creative kitchen collaboration and smile.

What You’ll Need: A Handful of Good Stuff

Here’s the beautiful part: this recipe requires just a few simple, wholesome ingredients. Each one plays a starring role, and knowing your options means you can make it perfect for you.

• ½ cup fresh or frozen strawberries: The heart of the drink! Fresh, ripe berries give the brightest flavor, but frozen strawberries are my secret weapon for a luxuriously thick, slushy-style purée, especially for the iced version. No need to thaw.
• 1–2 tsp sugar or honey (to taste): This is where you take the wheel. Start with 1 tsp, blend, and taste. The sweetness of berries varies wildly! Honey adds a lovely floral note, maple syrup gives a cozy depth, and for a sugar-free option, a drop or two of liquid stevia works beautifully.
• ½ cup milk of your choice: The creamy canvas. Whole milk or oat milk create the richest, creamiest foam and best layers. Almond milk keeps it light, coconut milk adds a tropical twist, and any barista-style plant milk will foam up nicely.
• 1 tsp matcha powder: Don’t skimp here! This is your flavor anchor. Look for ceremonial-grade matcha if you can—it’s brighter green, less bitter, and perfect for drinking. Culinary-grade works too, but it might be a tad more robust. The key is a vibrant green color and a fine, silky texture.
• ¼ cup hot water (about 175°F / 80°C): Not boiling! Boiling water can “burn” the delicate matcha, making it taste bitter. Water just off the boil, or even water you’ve let sit for a minute after boiling, is perfect.
• Ice (for the iced version): Because sometimes, you just need that frosty, refreshing clink.

Let’s Make It: Building Your Liquid Masterpiece

This is less of a recipe and more of a fun, 5-minute kitchen project. We’re building layers of flavor and color, and I’ll walk you through every step.

Step 1: Wake Up the Strawberries

Toss your strawberries and your chosen sweetener into a blender or food processor. If you’re using a powerful blender, you might not need any extra liquid. If things are looking a bit thick, add a teaspoon of your milk or water to get the blades moving. Blend until it’s completely smooth and pourable. Chef’s Hack: For an ultra-silky purée without seeds, press the blended mixture through a fine-mesh sieve. I usually skip this for the rustic charm, but it’s a pro move for texture purists!

Step 2: The Creamy Blanket

Spoon or pour your strawberry purée into the bottom of your glass. Now, here’s the trick for those Instagram-worthy layers: you want to pour the milk gently over the back of a spoon held just above the strawberry layer. This disperses the force and lets the milk float gracefully on top. If you’re going iced, fill your glass with ice before adding the milk. Watch as that pink and white layer forms—so pretty!

Step 3: Whisking the Matcha (No Fancy Tools Required!)

This is the only “cooking” part, and it’s a breeze. Sift your matcha powder into a small bowl or cup to avoid lumps. Add the hot water. Now, whisk vigorously! The goal is to create a smooth, frothy paste with no powder clumps. If you have a traditional bamboo chasen (whisk), use it in a gentle “W” or “M” motion. If you don’t (most of us!), a small regular whisk, a milk frother, or even a tightly sealed jar you can shake like crazy will work perfectly. You’ll know it’s ready when a light foam appears on the surface and it smells incredible.

Step 4: The Grand Finale

Just like with the milk, use the spoon trick to slowly pour your whisked matcha over the milk layer. As it sinks slightly and settles, you’ll see that gorgeous green, white, and pink ombré come to life. It’s a moment of pure kitchen joy. Pro-Tip for Hot Lattes: Warm your milk first! Steam it or gently heat it on the stove/microwave, then froth it if you can. Pour the warm milk, then top with matcha. It’s the coziest hug in a mug.

Step 5: The Best Part

Before you drink, give it a good, enthusiastic stir with a straw or spoon. This marries all the flavors together—the sweet berry, the creamy milk, the earthy matcha—into one perfectly harmonious sip. Now, take a taste. Close your eyes. Isn’t that something special?

Serving It Up With Style

Presentation is half the fun! Serve your iced latte in a tall, clear glass to show off those beautiful layers. A fun reusable straw and a fresh strawberry perched on the rim or a tiny sprinkle of matcha powder on top adds that café-ready flair. For the hot version, a big, cozy mug is non-negotiable. A dollop of whipped cream or a drizzle of extra strawberry purée over the top turns it into a decadent dessert drink. Enjoy it with a good book, some morning sunshine, or share one with a friend who needs a bright spot in their day.

Make It Your Own: Endless Twists & Swaps

The beauty of this recipe is its versatility. Play around and find your signature sip!

• Chocolate-Strawberry Matcha: Add ½ tbsp of chocolate syrup to the strawberry purée before blending. It’s a decadent, dessert-like treat.
• Vanilla Bean Dream: Add a few drops of pure vanilla extract or scrape the seeds from a vanilla pod into your milk before pouring. It adds a warm, aromatic sweetness.
• Tropical Vibes: Use mango or pineapple instead of strawberries for a completely different fruity-matcha fusion.
• Boost It: For a protein kick, blend a scoop of vanilla or unflavored collagen peptides or protein powder into your strawberry mix.
• Dairy-Free & Vegan: It’s naturally vegan if you use plant-based milk and maple syrup or agave! Coconut milk is my top pick for richness.

Olivia’s Kitchen Notes & Stories

Over the years, this recipe has seen some hilarious (and delicious) evolutions. There was the time I tried to use a fork to whisk the matcha… let’s just say I had a very lumpy, philosophical moment about patience and proper tools. I’ve also learned that the type of glass matters more than you’d think—a wide-mouth glass makes layering easier, while a narrow one gives you taller, more dramatic stripes.

My biggest lesson? Don’t stress the layers too much. Sometimes they blend, sometimes they separate, sometimes they look absolutely perfect. It always tastes amazing. This drink has become my little ritual for welcoming spring, for celebrating small wins, or for turning an ordinary Tuesday afternoon into something just a bit more lovely. I hope it becomes a little pocket of joy in your routine, too.

Your Questions, Answered!

Q: My matcha is clumpy! How do I fix it?

A: Clumps are the most common matcha hurdle. The two golden rules: 1) Sift your powder first into your bowl. A fine mesh strainer works great. 2) Use a whisk or frother. A spoon just won’t cut it. If you’re still seeing a few tiny specks, don’t worry—they’ll dissolve as you stir the final drink.

Q: Why did my layers mix together immediately?

A: This usually comes down to density and temperature. For the iced version, make sure your strawberry purée is nice and thick (frozen berries help!). Pouring the milk slowly over the back of a spoon is crucial. Also, ensure each component is cold—if your matcha is hot and everything else is ice-cold, they’ll want to mix. For a hot latte, warming the milk helps it better separate from the denser strawberry base.

Q: Can I make a bigger batch of the strawberry purée ahead of time?

A: Absolutely! Blend a big batch of strawberries with sweetener and store it in an airtight jar in the fridge for up to 5 days. It’s perfect for quick lattes all week. You can even freeze it in ice cube trays for single-serving portions!

Q: I find matcha too bitter. Will I like this?

A: I truly think this is the perfect gateway drink for matcha skeptics. The natural sweetness of the strawberries and the creamy milk balance out any bitterness beautifully. Start with a high-quality ceremonial grade matcha (it’s milder) and make sure your water isn’t boiling. I’ve converted many a skeptic with this very recipe!

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Nutritional Info (A General Guide)

Please note: This is an estimate for one serving made with 2% dairy milk and 1 teaspoon of granulated sugar. Values will change significantly with different milks and sweeteners.

Calories: ~120 | Carbohydrates: 18g | Sugars: 14g (primarily natural from fruit) | Protein: 4g | Caffeine: ~35mg (about ⅓ the caffeine of a cup of coffee)

Prep Time: 5-7 mins | Cook Time: 0 mins | Total Time: Under 10 mins | Yields: 1 gorgeous serving

Final Thoughts: A Cozy Hug in a Bowl

And there you have it—the recipe for a pot of pure, spoonable comfort, no pastry required. As you stir that creamy, thyme-scented filling and watch it bubble gently on the stove, I hope you feel the same sense of peace and possibility that I do every single time I make it. This dish is more than just chicken and vegetables; it’s a reminder that the most nourishing meals are often the simplest, born from what we have on hand and shared with the people we love.

Whether you serve it over a fluffy mound of potatoes, scoop it up with a warm biscuit, or enjoy it straight from the bowl while listening to the rain, this recipe is your permission slip to find joy in the uncomplicated. It’s proof that deep, soul-warming flavor doesn’t need fancy techniques or hours of work—just a good pot and a heart full of intention.

So here’s to cozy weeknights, spontaneous gatherings, and the kind of food that makes everything feel right with the world. May your kitchen always be warm, your bowls always full, and your heart as light as a perfect spoonful of peas. Thank you for cooking with me. Now, go get cozy.

Happy simmering,
Olivia