Strawberry Matcha Latte Recipe

Strawberry matcha latte in a glass with ice.

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Strawberry Matcha Latte made with real strawberries and matcha powder. Learn how to get perfect layers for a creamy, café-style drink at home.

Prep Time5

Cook Time0

Course: beverage

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: serving

Calories: 145kcal

Author: Nisha Melvani

Equipment

1 muddler or garlic grater plate, or immersion blender

Ingredients

4 medium fresh ripe strawberries or frozen and thawed (about ½ cup)
Date sugar or date syrup, maple syrup, or agave, to taste (optional)
1 ½ teaspoons matcha powder preferably ceremonial grade
4 tablespoons hot water about 175°F / 80°C
¾ cup cold unsweetened nondairy milk or milk of choice
Ice cubes as needed (about 4 to 6)

Instructions

Mash Strawberries: Mash the strawberries using a fork, muddler, ceramic grater plate, or immersion blender. If using a plate, leave the stems on while grating, then remove and discard them once fully grated.
If using a sweetener, mix it in at this stage so it blends evenly with the juices.
Add Ice Cubes: Fill a tall glass completely with ice cubes.
Add Milk: Pour cold milk slowly over the strawberries.
Sift matcha powder: Sift matcha powder into a small bowl.
Whisk matcha: Add hot water (~175°F / 80°C) and whisk until smooth.
Cool slightly: Let the whisked matcha sit for 60 seconds.
Pour matcha: Slowly pour over the milk to create layers. For a more dramatic effect, pour over the back of a spoon.
Serve: Stir before drinking or enjoy layered.

Notes

Note: I use unfortified plant milk, but you can use fortified milk for more calcium.

Sweetener: If using added sweetener, date sugar is the best choice because it’s made from whole dried dates, so it retains fiber and micronutrients.

Perfect layer technique: See the blog post for how to create the perfect layers.

Ingredients: See my brand of tested ceremonial-grade matcha and date sugar here, under 'Teas & Health Drinks' and 'Shop Healthy Ingredients.'

Nutrition