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Iced strawberry matcha latte with strawberry puree, milk and green matcha in a clear glass.

Strawberry Matcha Latte

A layered iced strawberry matcha latte with mashed fresh strawberries, cold milk and whisked matcha poured gently over ice.
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Prep Time 10 minutes
Resting Time 15 minutes
Total Time 25 minutes
Servings: 1 drink
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g fresh strawberries hulled (about ⅔ cup sliced)
  • 12 g granulated sugar 1 tablespoon
  • 100 g ice
  • 120 ml cold milk ½ cup
  • 3 g matcha 1½ level teaspoons
  • 100 ml water at 80°C 176°F

Equipment

  • 500–600 ml glass; small bowl and fork; fine sieve; matcha bowl and whisk or frother; kettle and thermometer

Method
 

  1. Rinse the strawberries under cold running water. Hull and slice thinly, stir with the sugar in a small bowl and leave for 15 minutes.
  2. Meanwhile, heat water to 80°C (176°F) with a temperature-controlled kettle, or let boiled water cool and check it with a thermometer.
  3. Mash the strawberries with a fork, leaving a few small pieces. Spoon all the fruit and juice into a roomy 500–600 ml clear glass.
  4. Sift 3 g matcha into a bowl. Add 100 ml water at 80°C and whisk in a zigzag for about 15 seconds until frothy. Let stand for 1 minute.
  5. Add the ice to the glass on top of the strawberry base.
  6. Pour 120 ml cold milk slowly over the ice or the back of a spoon held just above it.
  7. Pour the whisked matcha slowly over the ice last. Serve immediately and stir before drinking.

Notes

Layers vary with milk and syrup. Hot: same strawberry base, 120 ml milk warmed to 60–65°C, and matcha from 2 g powder and 60 ml water at 80°C; use a 350 ml mug and omit ice. Dairy-free: same milk quantity. Prepare the fruit base fresh. Stir before drinking.