Soft pink at the bottom, vibrant green on top, a layer of frothy milk in between: the strawberry matcha latte is THE drink of the summer. This iced strawberry-matcha latte went viral for its two-tone look, but behind the photo is a genuinely good recipe — fresh, indulgent and full of antioxidants. The best part? No coffee, no fancy machine. With real strawberries, good matcha and the milk of your choice, you can make it at home in ten minutes.
In this guide you'll find the full strawberry-matcha latte recipe (the iced, two-layer version), a homemade strawberry sauce with no added sugar, the ideal matcha ratio, and every tip for clean layers and perfect froth.
What is a strawberry matcha latte?
A strawberry matcha latte is an iced drink built from three layers: a strawberry sauce at the bottom, cold milk in the middle, and whisked matcha poured on top. The pink-and-green contrast is striking, but the real joy is in the taste: the fruity tartness of strawberry balances the grassy, gently umami notes of matcha, while the milk brings the creaminess.
It's also a smart alternative to sugary coffee drinks: matcha releases its caffeine more slowly, for steady energy without the espresso jitters. New to the green powder? Our homemade matcha latte recipe covers the basics (ratio, temperature, froth) that we build on here.
Ingredients (for 1 large glass)
Three things make all the difference: the strawberries, the matcha and the milk.
- 150 g (about 1 cup) fresh strawberries (or frozen out of season), ripe and fragrant.
- 1 to 2 tsp sugar or maple syrup, depending on how sweet the fruit is (optional).
- 1 level tsp (2 g) matcha, sifted. A vivid, non-bitter matcha changes everything: we use our Pure Matcha Ceremony, whose jade colour and natural sweetness are ideal in a cold drink.
- 30 ml water at 70°C (160°F) to whisk the matcha.
- 200 ml (about 3/4 cup) milk, well chilled: whole milk for richness, or a plant-based drink. Barista oat milk gives the most stable froth, coconut milk a summery twist.
- Ice cubes, plenty.
Step-by-step recipe
1. The homemade strawberry sauce
Mash the strawberries with a fork for a rustic texture, or blend them for a smooth sauce. Add the sugar and a small squeeze of lemon juice: the acidity wakes up the fruit and sets that pink colour. For a thicker sauce, warm everything in a pan for 3 to 4 minutes, then let it cool. Tip: keep a few diced strawberries back for texture.
2. The whisked matcha
Sift the matcha into a bowl to avoid lumps. Pour in the water at 70°C (never boiling, or it turns bitter) and whisk briskly in a "W" motion with a bamboo chasen until the surface is frothy. No traditional whisk? A mini electric frother or a shaker will do; we cover all the ways to froth a latte without a machine in another article.
3. Building the two layers
Spoon the strawberry sauce into the bottom of a tall glass. Fill to the top with ice cubes: they act as a "barrier" that keeps the layers clean. Gently pour in the cold milk. Finish by slowly pouring the whisked matcha over the ice, in a thin stream. The green slides over the milk and creates that gradient effect. Serve with a straw, and stir before drinking to marry the flavours.
Our favourite variations
The strawberry-matcha latte adapts endlessly to your mood and the season.
- Vegan version: oat or coconut milk and maple syrup. Just as creamy.
- No-added-sugar version: use very ripe strawberries and skip the sugar. The fruit is enough.
- Raspberry-ube twist: swap some of the strawberries for raspberries, or dust in a little Pure Ube Raspberry for an even more indulgent pink-purple layer.
- Warm winter version: heat the sauce, add frothy hot milk, then the matcha. A comforting strawberry latte.
Want to explore more colourful lattes? Discover our Fruity Latte collection and the Matcha & Ube range, or find more fresh ideas in our pick of iced lattes for summer.
Tips for a perfect strawberry-matcha latte
Three details separate a great latte from a flat one.
- Always sift the matcha: it's the anti-lump secret, essential for a smooth texture.
- Warm water, not boiling: above 80°C the matcha turns bitter and loses its lovely colour.
- Keep everything cold: a chilled glass, milk and sauce keep the layers clean and slow to blend.
- Pour over the ice: it breaks the flow and stops the matcha from cutting through the milk.
Storage and make-ahead
The strawberry sauce keeps for 3 days in an airtight jar in the fridge, and up to 3 months in the freezer in portions. Make a big batch in strawberry season so you can build a latte in seconds. The matcha, though, is always whisked to order: prepared ahead, it loses its froth and shine. Keep your matcha powder away from light, air and moisture to preserve its bright green.
FAQ: your strawberry matcha latte questions
Which matcha should I use for a strawberry matcha latte?
A ceremonial-grade matcha, jade-green and mellow, gives the best result in a cold drink. A culinary matcha, more bitter, works if you add more strawberry and sugar.
Can I make it without sugar?
Yes. With very ripe strawberries, the sauce is naturally sweet. You can also swap the sugar for maple syrup, honey or a few blended dates.
Does a strawberry matcha latte contain caffeine?
Yes, the matcha provides some (around 30 to 70 mg per spoon), but it's released gradually thanks to L-theanine, for gentler, longer-lasting energy than coffee.
How do I get clean layers?
Fill the glass with ice between the milk and the matcha, pour slowly in a thin stream, and work with well-chilled ingredients. The ice slows the mixing and draws the gradient.
Which milk froths best?
Whole milk and barista oat milk froth best. Coconut milk adds a summery note but froths a little less.
