Iced Strawberry Matcha Latte

My coworker Sarah brought one of these to a sweltering afternoon meeting, and the way the pink strawberry settled at the bottom while the green matcha floated on top completely mesmerized the entire room—more than anyone cared about the quarterly report, honestly. That's when I realized this wasn't just another drink; it was architecture in a glass, something that made people pause and actually enjoy a moment instead of rushing through it. I spent that evening in my kitchen experimenting with layers and ratios, discovering that the magic happens when you respect each color's timing.

Last summer I made these for my sister's book club, and watching six people try to decide whether to stir it immediately or slowly sip through the layers had me laughing harder than any joke that night. One guest actually took a photo mid-drink when the ice started melting and the colors began their beautiful swirl—that's when I knew this recipe belonged in regular rotation, not just special occasions.

Ingredients

• Fresh strawberries (1 cup, hulled and halved): Use berries at peak ripeness; underripe ones make the puree taste thin and tart, while overripe ones blur the bright color into muddiness.
• Granulated sugar (2 tablespoons): This dissolves into the puree and carries the strawberry flavor forward without making it cloying.
• Lemon juice (1 tablespoon): A tiny bit of acid cuts through sweetness and keeps the puree from tasting flat or one-dimensional.
• Matcha green tea powder (2 teaspoons): Buy ceremonial-grade if you can; culinary-grade works but tastes slightly more bitter and grassy in a way that's harder to balance.
• Hot water for matcha (1/4 cup at 175°F/80°C): Water that's too hot scalds matcha and turns it bitter, while lukewarm water won't dissolve it properly.
• Honey or agave syrup (2 teaspoons): Honey adds floral warmth; agave is cleaner and more neutral—pick whichever matches your mood that day.
• Milk (1 cup, dairy or plant-based): Oat milk creates the creamiest layer, almond milk stays lighter and cleaner, and dairy gives the most traditional latte feel.
• Vanilla extract (1/2 teaspoon, optional): A whisper of vanilla ties the whole drink together, but leave it out if you want the fruit and tea to have center stage.
• Ice cubes (1 cup): Fresh ice matters more than you'd think; old ice that's been in the freezer absorbs odors and waters down the drink faster.
• Sliced strawberries for garnish: These aren't just pretty—they're a preview and invitation to taste.

Instructions

Blend the strawberries into silky puree:

Combine your hulled strawberries, sugar, and lemon juice in the blender and pulse until completely smooth. If you want an ultra-refined texture with no seeds, strain the finished puree through a fine mesh sieve, pressing gently with the back of a spoon—this step isn't mandatory, but it does create that polished café feeling.

Wake up the matcha with hot water:

Pour your hot water into a small bowl and add the matcha powder, then whisk vigorously in an M-shaped motion until frothy and fully dissolved with no lumps hiding at the bottom. Stir in your honey or agave while the mixture is still warm so it dissolves completely and sweetens evenly throughout.

Build your layers with intention:

Divide the strawberry puree between two tall glasses, then fill each glass halfway with fresh ice cubes. Pour the milk slowly and deliberately over the ice, watching it spread through the pink layer and settle at the top. Now comes the final touch: pour the matcha mixture very slowly over the back of a spoon held just above the milk surface, letting it drift down and create that stunning green layer that sits on top.

Finish and serve right away:

Top each glass with a few sliced strawberries if you're feeling fancy, then serve immediately while the layers are still distinct and beautiful. Remind your guests to stir before drinking so they get all three flavors in every sip.

Save

My neighbor tasted this and immediately asked if I could teach her teenage daughter how to make it, because apparently watching a beautiful drink come together had sparked more kitchen interest than a year of asking "want to learn to cook?" Sometimes the simplest recipes open the biggest doors.

The Strawberry-Matcha Balance

What makes this drink work isn't just the colors; it's that strawberry's natural sweetness and bright acidity play perfectly against matcha's earthy, slightly grassy notes. The first sip through the strawberry layer tastes fruity and simple, the middle sip brings in the creamy milk, and the final sip carries that subtle matcha earthiness that makes you want to go back for more. Think of it less like mixing flavors and more like building a flavor story that unfolds as you drink.

Why Layering Actually Matters

Yes, the layers look stunning, but they also serve a purpose—each component tastes cleaner and more defined when you're sipping through distinct zones rather than one homogeneous blend. The first few sips feel light and fruity, then you transition into creamy-sweet territory, and by the end you're tasting the sophisticated matcha note that ties everything together. This progression is exactly what makes café versions so craveable, and now you can create that same experience at home.

Making It Your Own

This recipe is beautiful as written, but it's also incredibly forgiving once you understand the core idea of fresh fruit puree, whisked matcha, and cold milk. Some people add a splash of rose water to the strawberry layer for floral complexity, others swap the honey for maple syrup, and I've had success with white chocolate syrup drizzled on top for an unexpectedly luxurious moment. The real secret is tasting as you go and adjusting sweetness to your preference, because what tastes perfect to your friend might need tweaking for your palate.

• Frozen strawberries work perfectly fine if fresh ones aren't available; thaw them first and drain any excess liquid.
• Make the strawberry puree up to a day ahead and keep it refrigerated so you can assemble drinks quickly when guests arrive.
• Plant-based milk works beautifully here, so don't hesitate if dairy isn't your thing—oat milk creates the most luxurious mouthfeel.

Save

This drink has become my summer signature, the thing people text me about in August asking me to make again. There's something deeply satisfying about creating something this beautiful and delicious in just ten minutes flat.

Kitchen Guide

→ How do I make a smooth strawberry puree?

Blend fresh strawberries with sugar and lemon juice until smooth. For a finer texture, strain through a fine mesh sieve to remove seeds and pulp.

→ What is the best milk to use for this layered drink?

Both dairy and plant-based milks like almond, oat, or soy work well. Choose your preferred milk depending on dietary needs or flavor preference.

→ How can I create distinct layers in the drink?

Pour the matcha mixture slowly over the back of a spoon onto the milk and strawberry layers. This technique helps preserve the separate layers visually.

→ Can I adjust the sweetness of the drink?

Yes, modify the sugar in the strawberry puree and the honey or agave in the matcha layer to suit your taste preferences for sweetness.

→ Is it necessary to use hot water for the matcha layer?

Yes, hot water helps dissolve the matcha powder properly, ensuring a smooth and frothy matcha layer without clumps.