Strawberry Matcha Latte
This strawberry matcha latte is the prettiest matcha drink you’ve ever had, with its three-tone green, white, and pink layers. Made with sweet, jammy strawberry syrup at the bottom, plant milk in the middle and frothy matcha on top, it’s mildly sweet and super refreshing for a hot summer day. Best of all, this healthy strawberry matcha latte is naturally sweetened, completely dairy-free, and comes together in minutes when you need an afternoon or post-workout pick-me-up.
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Why You’ll Love This Matcha Latte Recipe
Made with Real Fruit – We skip store-bought strawberry syrups loaded with refined sugar and preservatives. Simmering whole frozen strawberries with pure maple syrup and a squeeze of fresh lemon creates a lush, jammy purée that highlights the natural sweetness of real berries.
Better, Cheaper and Healthier Than Starbucks – If you have ever seen an iced matcha latte on the Starbucks menu but the dairy and high sugar content make you think twice before ordering, this is your chance to recreate it at home. Instead of classic syrup (sugar and water), this Iced matcha oat milk latte is naturally sweetened with maple syrup and uses oat milk, replacing Starbucks’ 2% dairy milk.
Vibrant Tri-Colour Visual Appeal – Achieving that iconic tri-color ombré look is effortless when you follow the right pouring order. The ruby-red berry syrup sits at the base, followed by creamy oat milk over ice, and topped with vibrant green matcha foam for a show-stopping drink that rivals high-end specialty cafes.
Make-Ahead Strawberry Syrup – The strawberry syrup yields multiple servings and stores beautifully in the fridge. Prep a batch over the weekend so you can whip up an iced gourmet latte in under two minutes all week long.
How to Make Strawberry Matcha Latte
- Cook the Strawberry Syrup
Add the frozen strawberries to a medium-sized pot over medium-low heat. Simmer for 8–10 minutes, stirring occasionally, until the strawberries break down and become soft and juicy. Stir in the maple syrup, lemon juice, and a pinch of salt.
- Make Strawberry Purée
Use an immersion blender to blend until silky and smooth. Transfer the syrup to a glass jar and let it cool completely to room temperature.
- Whisk the Matcha Foam
Sift the matcha powder into a small bowl. Pour in the ¼ cup of room-temperature water and stir for 20–30 seconds, until fully dissolved and a fine, creamy froth forms on top. (Alternatively, blitz the matcha and water in a blender for 15 seconds).
- Layer the Drink
Spoon 3 tablespoons of the cooled strawberry syrup into the bottom of a tall glass. Fill the glass with ice cubes, then pour the oat milk directly over the ice.
- Top and Serve
Slowly pour the whisked, frothy matcha over the ice and milk. Stir to combine the flavors, and enjoy cold!
Recipe Tips for Matcha Latte
Use Room-Temperature Water for Matcha: Matcha is temperature-sensitive. Never use cold or boiling water when preparing matcha. Too hot water burns the delicate green tea leaves, resulting in a bitter taste, while cold water won’t fully whisk the matcha powder or bring out its umami aroma. Room-temperature or warm water produces the smoothest, sweetest froth.
Nut-Free & Soy-Free: Made with oat milk and real fruit, this strawberry matcha latte recipe is naturally nut-free and soy-free. Just ensure your oat milk is certified gluten-free if you are sensitive to gluten.
Sift Your Matcha First: Matcha powder clumps easily. Running it through a small fine-mesh sieve directly into your bowl ensures a lump-free, silky consistency without powdery pockets.
Syrup Storage: Store leftover strawberry syrup in an airtight glass container in the refrigerator for up to 7–10 days.
Use Barista Milk: Barista milk gives you rich and creamy flavour similar to what you’d get at a coffee shop. It makes a big difference!
Opt for a Ceremonial Grade Matcha: For a vibrant emerald-green color and naturally sweet, delicate flavor, choose high-quality ceremonial grade matcha over culinary grade. Ceremonial grade is made from the youngest, most tender green tea leaves ground into a superfine powder. As a result, it whisks up smoothly with almost zero bitterness and gives you that stunning, vibrant café-quality top layer.
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Strawberry Matcha Latte
Ingredients
Strawberry Syrup
- 5 cups frozen strawberries
- 4 tbsp maple syrup
- Juice of ½ a lemon
- Pinch of salt
Instructions
- Add the frozen strawberries to a medium-sized pot over medium-low heat. Simmer for 8–10 minutes, stirring occasionally, until the strawberries break down and become soft and juicy. Stir in the maple syrup, lemon juice, and a pinch of salt.
- Use an immersion blender to blend until silky and smooth. Transfer the syrup to a glass jar and let it cool completely to room temperature.
- Sift the matcha powder into a small bowl. Pour in the ¼ cup of room-temperature water and stir for 20–30 seconds, until fully dissolved and a fine, creamy froth forms on top. (Alternatively, blitz the matcha and water in a blender for 15 seconds).
- Spoon 3 tablespoons of the cooled strawberry syrup into the bottom of a tall glass. Fill the glass with ice cubes, then pour the oat milk directly over the ice.
- Slowly pour the whisked, frothy matcha over the ice and milk. Stir to combine the flavors, and enjoy cold!