This iced strawberry matcha latte is a perfect sweet treat for the mornings. It combines the sweet, fruity flavor of the strawberries with the earthiness of matcha. The layered look makes it appear cafe-worthy, despite being quick and simple to make at home. Ready in less than ten minutes, it’s a great pick-me-up whether you’re taking it slow or you’re on-the-go!
Ingredients
- 6-8 strawberries, ripe ones work really well!
- 5 tbsp matcha powder
- 1/4 cup of hot water – but not boiling!
- 1 cup of oat milk, the creamier, the better!
- 1/2 cup of ice
Instructions
Slice your strawberries. I typically slice as many times as I can in one direction, then do one or two additional slices perpendicularly. The aim is to get your strawberry pieces small so that they’re easier to mash and get the strawberry juice to release.
Heat the strawberry slices in a small pot on low to medium heat for a few minutes, keeping an eye on them while you move on to the next step.
Mix your hot water and the matcha powder until the matcha powder is fully dissolved.
Now that your strawberry slices are warmed, use a potato masher or other kitchen utensil to mash them into a thick syrup. Remove from heat.
To layer your drink, pour the strawberry mix into the bottom of your glass, then add the ice, then milk. Lastly, pour the matcha mixture onto the ice cubes. This will help it float at the top. This is just a fun visual for the drink, so when you’re ready to serve or drink, make sure to mix thoroughly.
Tips and Variations
- Make sure to aim for the tops of your ice cubes when pouring the matcha if you’re aiming for that green, white, red color gradient! Otherwise, just go for it and mix as you pour.
- This recipe also works well with other berries, like blackberries and blueberries. Just make sure to heat and mash them!
- You can use any milk or milk alternative for this drink. I chose oat milk because of its creamy texture, so keep that in mind when picking a substitute.
Storage
- This drink is best enjoyed fresh, but you can prep the strawberry syrup ahead of time. Make sure to store it in an airtight container in the fridge for no more than three days. When you’re ready to make your latte, you can either reheat the syrup or use it cold for an extra refreshing drink!
Nutrition Notes
- Strawberries – strawberries are rich in vitamin C and antioxidents, which can help to support immune health. Using ripe strawberries makes the drink naturally sweet, getting rid of the need for added sugars.
- Matcha – matcha is also especially high in antioxidants which can reduce inflammation. It also contains a moderate amount of caffeine paired with L theanine, which is an amino acid that can promote calm focus while preventing the jitters that come with coffee caffeine.
- Oat milk – this makes this drink creamy while keeping it dairy free. Oats provide quick energy through carbohydrates. I tend to use barista-style oat milks, which can be slightly higher in fat. However, they help create a richer texture and more satisfying drink.
Iced Strawberry Matcha Latte
Ingredients
Equipment
Method
- Slice your strawberries. The smaller the slices, the easier they are to mash later.
- Heat the strawberry slices in a small pot on low to medium heat for a few minutes, keeping an eye on them while you move on to the next step.
- Mix hot water and matcha powder until the matcha powder is fully dissolved.
- Now that your strawberry slices are warmed, use a potato masher or other kitchen utensil to mash them into a thick syrup. Remove from heat.
- To layer your drink, pour the strawberry mix into the bottom of your glass, then add the ice, then milk. Lastly, pour the matcha mixture onto the ice cubes. This will help it float at the top. This is just a fun visual for the drink, so when you’re ready to serve or drink, make sure to mix thoroughly.