An iced strawberry matcha latte combines whisked matcha powder, sweet strawberry purée, and cold milk into a visually striking, naturally sweet drink. The key to success is proper matcha whisking and careful layering for contrast.
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Sift the matcha powder through a fine-mesh strainer into a small bowl to remove any clumps.
Pour the warm water over the sifted matcha powder.
Using a bamboo whisk (chasen), whisk the mixture vigorously in a 'W' or 'M' motion until it becomes smooth and frothy.
In a serving glass, add the strawberry purée to the bottom.
Pour the strawberry syrup over the purée.
Fill the glass with ice cubes.
Pour the milk over the ice, leaving about an inch of space at the top.
Gently pour the prepared matcha over the milk to create a layered effect.
Stir well to combine all the layers before drinking.
Prepare matcha and strawberry components separately and refrigerate for up to 24 hours; assemble with fresh ice just before serving.
bamboo matcha whisk (or small fork as alternative) · tall glass for layering
Whisk 1 tsp matcha powder with 2 tbsp warm water using a bamboo whisk (or small fork) until smooth and frothy before adding ice and milk.
Purée is blended fresh or frozen strawberries (unsweetened), while syrup is a sweetened liquid. Both are layered for flavor depth and visual appeal.
Yes—prepare the matcha mixture and strawberry layer separately, refrigerate for up to 24 hours, then combine with ice and milk when ready to serve.
Yes—oat, almond, or coconut milk work well. Choose barista-blend or full-fat versions for creamier texture and better layering.
Use culinary-grade matcha (not ceremonial-grade). Culinary-grade is more affordable, has a stronger flavor, and is ideal for sweetened drinks.
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