Strawberry Matcha Latte Recipe
Make Strawberry Matcha Latte Recipe: layer chilled strawberry syrup, milk, and whisked matcha for a stunning, refreshing drink.
Ingredients
- 120 g fresh strawberries, hulled and roughly chopped (about 1 cup)
- 80 g granulated sugar (about 1/3 cup plus 1 tablespoon)
- 60 ml water (1/4 cup), room temperature, for strawberry syrup
- 5 ml freshly squeezed lemon juice (1 teaspoon)
- 2 ml pure vanilla extract (about 1/2 teaspoon), optional, for added depth in the strawberry syrup
- 4 g high-quality ceremonial or latte-grade matcha powder (about 2 teaspoons), sifted
- 120 ml hot water (1/2 cup) at 175°F (80°C), for whisking the matcha
- 10–20 g granulated sugar or liquid sweetener (2–4 teaspoons), optional, to sweeten the matcha to taste
- 360 ml cold whole milk (1 1/2 cups), or preferred milk (oat, almond, or soy), well chilled
- 160–200 g ice cubes (about 1 1/2–2 cups), preferably large cubes, for serving
- 2–4 fresh strawberries, thinly sliced, optional, for garnish
- 10 ml additional strawberry syrup (2 teaspoons), optional, for drizzling on top
Instructions
Step 1: Make the strawberry syrup base
Place the hulled, roughly chopped strawberries into a small matte white ceramic bowl, then transfer them to a low, wide stainless saucepan with the granulated sugar and the measured water; stir just to coat and let the mixture sit for five minutes so the sugar begins to draw out the fruit juices. This initial resting gives the strawberries a softened, juicy state and starts the glossy syrup formation — seeds and tiny pulp are visible, the fruit edges look slightly macerated and already brimming with pink liquid.
Step 2: Cook, finish, and cool the syrup
Bring the saucepan to a gentle simmer on the heat (do not show any stove); as the berries break down the liquid turns translucent and bright, thickening to a lacquer-like gloss. After 6–8 minutes remove it from heat, fold in the lemon juice and optional vanilla, and press lightly with a spoon in the pan so the strawberries are mostly broken down into a jammy, syrupy mash; allow the warm mixture to cool at room temperature for 15–20 minutes until lukewarm, the surface glinting and the aroma sugary-acidic and fresh.
Step 3: Strain and chill the clean strawberry syrup
Set a fine-mesh stainless strainer over a heatproof glass measuring jug and pour the cooled mash through, pressing firmly with the back of a spoon to extract every glossy drop. The strained syrup should be a clear, vivid ruby-pink liquid of roughly 120 ml; the pressed solids are dense, textured, and jammy and can be set aside in a small ceramic ramekin. Transfer the syrup into a small clear glass jar and refrigerate until thoroughly chilled so it will form a distinct layer in the latte once poured.
Step 4: Sift, whisk and sweeten the matcha
Sift the ceremonial matcha powder into a low matte moss-green ceramic bowl to remove clumps. Warm the hot water to about 175°F (80°C) and begin by wetting the sifted powder with two tablespoons of water, whisking vigorously in a zigzag motion with a bamboo chasen until a smooth, bright-green paste forms; add the remaining hot water and whisk until dissolved and a fine foam appears on the surface. If you like sweeter matcha, whisk in 10–20 g of sugar now until fully dissolved. Let the whisked matcha cool slightly to room temperature so it will layer cleanly over the chilled milk and ice. The paste will be velvety, jade green, speckled with microfoam.
Step 5: Build the layered lattes
Fill two tall clear straight-sided highball glasses with large ice cubes. Spoon or pour 30–45 ml of the chilled strawberry syrup into the bottom of each glass so it pools vividly at the base and tints the nearest ice; slowly pour cold milk over the back of a spoon to rest it gently on top of the syrup, forming a soft opaque-white layer above the pink. Give the matcha a brief stir and very slowly pour equal portions of the cooled matcha over the back of a spoon so a vibrant green layer sits above the milk — pour deliberately to keep the strata distinct. Fan a few thin strawberry slices inside the glass or float them on the surface and, if desired, finish with a teaspoon drizzle of extra syrup for color contrast.
Step 6: Taste, adjust, serve and store notes
Insert a straw and sip from the bottom to taste the balance of sweet strawberry, creamy chilled milk, and earthy matcha; if desired add another teaspoon of syrup or a touch more whisked matcha prepared the same way. Serve immediately while the ice is solid and the layers remain crisp and separated; leftover syrup keeps in an airtight jar in the refrigerator for up to one week, and prepared matcha is best enjoyed within a couple of hours for peak color and flavor.
Notes
- Keep the strained strawberry syrup refrigerated in an airtight jar for up to one week.
- If matcha gets lumpy, sift and rewhisk with a small amount of hot water.
- Use large ice cubes to slow dilution and preserve clear layers.
- For dairy-free creaminess, use oat milk and shake it cold before pouring.
- Warm a teaspoon of water to loosen chilled syrup if it becomes too thick.