With a sweet and refreshing twist, the strawberry matcha latte combines smooth matcha with the vibrant flavor of strawberries, creating a delightful drink that’s perfect for warm days.
This recipe resolves issues of blending flavors and achieving a refreshing consistency, perfecting the iced matcha latte experience during warm summer days.
I can’t tell you how many times I’ve tried matcha lattes that just fell flat, either too bitter or lacking in flavor. This recipe has changed that for me. The delicious strawberry cold foam not only adds sweetness but also makes the drink feel special. It’s been a lifesaver on busy afternoons when I want something upbeat in my glass, especially when unexpected guests pop in.
This recipe is all about ease and flavor. In just 15 minutes, you’ll have an iced strawberry matcha latte that’s ready to sip, using just a few ingredients. With the added bonus of texture from the cold foam, you’ll want to keep this one handy throughout the summer months.
If you love the combo of strawberries and cream, check out my Strawberry Shortcake Cake Roll for another delicious way to enjoy strawberries.
Table of contents
Why You Will Love This Recipe
- Fresh and Flavorful Strawberries shine in this drink, delivering a burst of fruity goodness alongside earthy matcha. The homemade strawberry syrup and cold foam add layers of sweetness that make every sip refreshing.
- Elevated Texture The cold foam crafted from heavy cream and half & half creates a light and airy finish on top of the latte. This creamy layer offers a lovely contrast to the refreshing iced drink below.
- Quick and Easy Preparation You can whip this strawberry matcha latte up in just 15 minutes. Plus, the homemade strawberry syrup can be stored for future use, so you can enjoy this treat whenever you want.
- Endless Customization This recipe invites creativity by allowing you to swap out non-dairy milk or experiment with different sweeteners. Adjusting the flavor profiles means you can enjoy a different twist each time you make it.
Iced Strawberry Matcha Latte
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 1 serving 1x
- Category: beverage
- Method: No-bake/Iced beverage preparation
- Diet: Vegetarian
Description
A refreshing iced strawberry matcha latte topped with creamy strawberry cold foam, perfect for a warm day.
Ingredients
- 1 lb (454 g) strawberries, stems removed and quartered
- 1 cup (240 ml) filtered water
- ⅔ cup (134 g) granulated sugar
- 3 tablespoons (45 ml) heavy whipping cream
- 2 tablespoons (30 ml) half & half (or sweet cream coffee creamer)
- 1 teaspoon (5 ml) pure maple syrup
- ½ tablespoon reserved strawberries
- 1 teaspoon (2 g) ceremonial grade matcha powder
- 2 tablespoons (30 ml) hot water, 80º Celsius
- Ice (clear, clean)
- 1 tablespoon (15 ml) strawberry syrup (to taste)
- 1 cup (240 ml) non-dairy milk (almond, soy, or oat milk), unsweetened
Instructions
- Step 1: In a medium saucepan over medium heat, combine quartered strawberries, filtered water, and granulated sugar. Simmer for about 1 minute until bubbly to release strawberry flavor.
- Step 2: Continue cooking the strawberry mixture on medium heat for approximately 30 minutes, stirring occasionally to prevent burning. This slow cooking process thickens the syrup and enhances the strawberry taste. If syrup is not thickening, continue cooking for an additional 10 minutes, stirring regularly.
- Step 3: In a bowl, whisk together heavy whipping cream, half & half, pure maple syrup, and ½ tablespoon reserved strawberries until light and fluffy. Use a hand frother to achieve an airy, creamy texture ideal for topping your drink. If the foam is not fluffy enough, whisk an extra minute.
- Step 4: Sift 1 teaspoon matcha powder through a fine mesh sieve to remove clumps (optional). In a small bowl, whisk matcha with 2 tablespoons hot water (80º Celsius) using a bamboo whisk or regular whisk until fully dissolved and smooth. Adjust matcha amount starting with ¾ teaspoon if a less bitter flavor is desired.
- Step 5: In a serving glass, add 1 tablespoon strawberry syrup and fill with clear ice. Slowly pour the prepared matcha mixture over the ice and syrup. Pour gently, preferably over a spoon, to help create layered visual separation with syrup settling at the bottom.
- Step 6: Spoon the strawberry cold foam carefully over the layered iced matcha latte to form a creamy, airy topping that sits nicely on the drink surface.
Notes
- Refrigeration: Store any leftover iced strawberry matcha latte in an airtight container in the refrigerator for up to 2 days. Shake well before serving to recombine any separation.
- Freezing: Pour the latte into a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator and stir thoroughly before drinking.
- Syrup Storage: Keep leftover strawberry syrup in an airtight container at room temperature for up to 1 day or refrigerate for up to one week for best freshness.
- Use fresh, ripe strawberries that are bright red and firm without soft spots or mold for optimal sweetness and flavor in the syrup and foam.
- Choose ceremonial grade matcha for best flavor and health benefits; culinary grade can be used if on a budget. Sifting the matcha prevents clumps that cause bitterness or graininess.
- Clear, clean ice improves drink appearance and taste — freeze filtered water for best results.
- Whisk cold foam ingredients with a hand frother for the lightest texture; whisk longer if foam is too dense.
- Adjust matcha powder quantity starting with ¾ teaspoon for milder bitterness and increase to full teaspoon to suit taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Strawberries: Fresh, ripe strawberries are key for sweetness and flavor. Choose berries that are bright red and firm, avoiding any with soft spots or mold.
- Matcha powder: Look for high-quality culinary matcha with a vibrant green color. Ceremonial grade is great for drinks, but you can use culinary grade if it’s more budget-friendly.
- Milk: Whole milk works well, creating a creamy texture. For a lighter version, opt for almond milk or oat milk. Just make sure it’s unsweetened to avoid altering the taste.
- Ice: Use clear, clean ice to keep your drink refreshing. Freezing filtered water is best for a great appearance and taste without any impurities.
- Honey or sweetener: Use honey for a nice floral note and natural sweetness. If you need a plant-based option, try agave syrup or maple syrup instead!
- Strawberries: Fresh, ripe strawberries are key for sweetness and flavor. Choose berries that are bright red and firm, avoiding any with soft spots or mold.
- Matcha powder: Look for high-quality culinary matcha with a vibrant green color. Ceremonial grade is great for drinks, but you can use culinary grade if it’s more budget-friendly.
- Milk: Whole milk works well, creating a creamy texture. For a lighter version, opt for almond milk or oat milk. Just make sure it’s unsweetened to avoid altering the taste.
- Ice: Use clear, clean ice to keep your drink refreshing. Freezing filtered water is best for a great appearance and taste without any impurities.
- Honey or sweetener: Use honey for a nice floral note and natural sweetness. If you need a plant-based option, try agave syrup or maple syrup instead!
Recipe Tips
- If your strawberry syrup isn’t thickening, cook it for an additional 10 minutes over medium heat, stirring occasionally to avoid burning.
- When the strawberry cold foam doesn’t achieve the desired fluffiness, whisk it for an extra minute until light and airy, using a hand frother works well.
- If the matcha powder clumps, sift 1 teaspoon through a fine mesh before mixing it with 2 tablespoons hot water for a smooth consistency.
- For bitter matcha flavor, start with a smaller amount of matcha powder, like ¾ teaspoon, then adjust according to taste after mixing with the non-dairy milk.
- If you have leftover strawberry syrup, store it in an airtight container and refrigerate for up to one week for best freshness.
Serving Suggestions
Serve the iced strawberry matcha latte with vegan pastries or gluten-free muffins for a light afternoon treat. Enjoy it alongside fresh fruit like sliced oranges or a fruit salad for added brightness.
Use the strawberry syrup to make sparkling strawberry lemonade or drizzle it over pancakes and waffles. Add to yogurt parfaits or smoothies for a refreshing twist.
Top with whipped coconut cream or a drizzle of honey for added sweetness. You can also sprinkle matcha powder on top for an elegant finish.
Recipe variations
- You can use organic or fresh strawberries to make the strawberry syrup, using 1 lb quartered strawberries simmered with 1 cup filtered water and ⅔ cup granulated sugar.
- Add 3 tablespoons heavy whipping cream, 2 tablespoons half & half, 1 teaspoon pure maple syrup, and ½ tablespoon reserved strawberries for the strawberry cold foam topping.
- Either soy, almond, or oat milk can be chosen for the latte base; 1 cup non-dairy milk is recommended to maintain creaminess and suitable texture.
- If preparing multiple servings, multiply strawberry syrup by 1 cup per drink and matcha powder by 1 teaspoon; adjust ice and milk according to serving size. This is similar to scaling for the Iced Coconut Milk Latte.
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How to Store?
To keep your iced strawberry matcha latte fresh and delicious, follow these storage tips:
Refrigeration: Store in an airtight container in the refrigerator up to 2 days. Shake well before serving to mix separated layers.
Freezing: Pour into a freezer-safe container and freeze up to 1 month. Thaw overnight in the refrigerator and stir thoroughly.
Room Temperature: Keep the strawberry syrup separately in an airtight container at room temperature up to 1 day to maintain freshness.
Other Recipes You’ll Love
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