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Learn how to make the perfect Strawberry Matcha Latte at home. This refreshing iced drink features a velvety strawberry cold foam and ceremonial grade matcha.

Strawberry Matcha Latte

A refreshing, cafe-quality iced beverage featuring a velvety homemade strawberry cold foam cascading over a smooth, naturally sweet ceremonial grade matcha latte. Perfect for a morning pick-me-up or an afternoon treat.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 1 servings
Course: Beverage, Drinks
Cuisine: American, Japanese-Inspired
Calories: 246
Ingredients Method Notes

Ingredients
  

Strawberry Syrup and Foam
  • 5 strawberries chopped
  • 3 tablespoons granulated sugar
  • 3 tablespoons water
  • 3 tablespoons heavy cream chilled
Matcha Iced Latte
  • 2 teaspoons ceremonial grade matcha sifted
  • 2 tablespoons hot water around 175°F
  • 1 tablespoons honey
  • 1 cup milk of choice oat milk or whole milk recommended

Method
 

  1. To Make the Strawberry Syrup: To a small saucepan set over medium heat, add the chopped strawberries, granulated sugar, and water. Cook gently until the strawberries have softened and released their juices, about 3 minutes.
  2. Strain the mixture through a fine mesh sieve into a small bowl, pressing the strawberries to extract all the syrup. Discard the solids and allow the syrup to cool completely to room temperature.
  3. To Make the Strawberry Whipped Foam: In a small bowl, combine the cold heavy cream with the cooled strawberry syrup. Use a hand frother or small whisk to beat the mixture until light and aerated (about 30 seconds). Aim for very soft, pourable peaks.
  4. To Make the Iced Matcha Latte: Add the sifted matcha powder to a small wide-bottomed bowl. Pour in the hot water and whisk vigorously in a W or M motion using a bamboo whisk until fully dissolved, suspended, and frothy. Gently stir in the honey to sweeten.
  5. Assembly: Fill a tall glass entirely with ice cubes. Pour in your milk of choice to fill the glass about three-quarters full. Carefully pour the prepared hot matcha shot over the milk, then gently spoon or pour the strawberry cold foam over the very top. Serve immediately and enjoy.

Notes

Expert Tips: Always make a concentrated hot matcha shot first; never whisk powder directly into cold milk to avoid bitter clumps. Ensure your heavy cream is very cold before whipping with the syrup to achieve the perfect soft foam texture. You can make the strawberry syrup up to a week in advance and store it tightly sealed in the refrigerator.