Iced Strawberry Matcha Latte

What the heck is this magic in a glass?

So last summer during that ridiculous heatwave, I was craving something cold that WASN’T just another boring iced coffee. I had some strawberries that were about to go bad, a tin of matcha I’d splurged on, and boom – this gorgeous pink and green layered drink was born. It’s basically summer in a glass – earthy matcha, sweet strawberries, and cold milk that’ll make you forget how disgustingly hot it is outside. The best part? It looks like something you’d pay $8 for at one of those trendy cafes, but you can make it in your kitchen while wearing your ugly pajama pants.

Why You’ll Love This Recipe

I’m not saying this will change your life, but honestly, it kinda might:

• It’s DROP DEAD GORGEOUS in the glass with those pink and green layers.
• The flavor combo is mind-blowing – the earthy matcha with sweet strawberries just works on another level.
• You can make the strawberry syrup ahead of time and have these all week long.
• It’s way healthier than those sugar-bomb coffee drinks but still feels like a treat.
• Customizable to whatever milk you like – oat milk makes it extra creamy, just saying.
• It’ll impress the hell out of anyone you serve it to. “Oh this? Just something I whipped up.”
• Perfect for when you need caffeine but it’s too hot for regular tea or coffee.
• The matcha gives you that nice focused energy without the coffee jitters.

The Good Stuff You’ll Need

For the Strawberry Syrup:

• 1 cup fresh strawberries (frozen work too, but fresh have that amazing aroma)
• 3-4 tablespoons sugar (depending on how sweet your berries are)
• 2 tablespoons water
• Splash of lemon juice (trust me on this – it makes the flavor pop)
• Tiny pinch of salt (the secret to making fruit taste more like fruit)

For the Matcha Layer:

• 1-2 teaspoons ceremonial grade matcha powder (the good stuff, if possible – it’s worth it)
• 2 tablespoons hot water (not boiling – around 175°F if you’re fancy enough to check)
• 1 teaspoon honey or maple syrup (optional if you want it sweeter)
• 1/4 teaspoon vanilla extract (the real stuff, not the fake vanilla that tastes like air freshener)

For Assembly:

• 1 cup milk of choice (I like oat milk, but whatever makes you happy)
• Handful of ice cubes
• Optional fancy garnishes: fresh strawberry slice, mint leaf, or a light dusting of matcha powder

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Let’s Do This

Make the Strawberry Syrup (10 minutes):

1. Hull and quarter your strawberries. Don’t be too precious about it – they’re getting cooked down anyway.
2. Toss strawberries, sugar, water, lemon juice, and that tiny pinch of salt in a small saucepan.
3. Bring to a simmer over medium heat, then reduce to low and let it bubble gently for about 5-7 minutes. Mash the berries with a fork as they cook to help them break down. Your kitchen will smell AMAZING.
4. Once it’s thick and syrupy (and the strawberries have surrendered their souls to the sauce), remove from heat and let it cool for a few minutes.
5. Strain through a fine-mesh sieve, pressing on the solids to get all that good juice. Don’t skip this step unless you want strawberry bits stuck in your teeth (been there).
6. Let the syrup cool completely. It’ll thicken a bit more as it cools.

Prepare the Matcha (2 minutes):

1. Sift your matcha powder into a small bowl to prevent clumps. This seems fussy but lumpy matcha is SAD matcha.
2. Add the hot (not boiling!) water, honey/maple syrup if using, and vanilla.
3. Whisk like crazy with a bamboo whisk if you’re a matcha purist, or use a small regular whisk, or honestly just shake it in a jar with a tight lid. The goal is frothy, fully dissolved matcha.

Assembly Time (3 minutes):

1. Fill your prettiest glass with ice cubes. Clear glasses show off the layers best, but use whatever you have.
2. Pour 2-3 tablespoons of strawberry syrup down the inside of the glass so it pools at the bottom and coats the sides a bit. This is how we get that cool ombré effect.
3. Slowly pour in your milk, letting it gently cascade over the ice. Leave about an inch at the top.
4. Here’s the magic part: slowly pour your matcha mixture over the back of a spoon held just above the milk. This helps it float on top instead of immediately sinking. If it mixes a little, that’s fine too – it’ll still taste amazing and look cool in a different way.
5. Don’t stir! The whole point is those gorgeous layers. When you’re ready to drink, then you can stir it up.
6. Add your fancy garnish if you’re feeling extra or taking pics for the ‘gram.

Sipping Suggestions

• For ultimate enjoyment, first admire your creation, then take a photo (obviously), THEN give it a good stir before drinking.
• Serve it with a wide paper or metal straw so you get both flavors in each sip.
• These are fantastic with a light breakfast like avocado toast or a croissant.
• For an afternoon pick-me-up, pair with a small cookie or biscotti.
• Want it boujee? Serve in a mason jar with a strawberry on the rim.
• Need this for a brunch party? Set up a DIY bar with the components and let everyone layer their own.

Switch It Up

Got the basics down? Try these twists:

• Bubble Tea Version: Add some cooked tapioca pearls to the bottom before the strawberry layer. Chewy goodness!
• Frozen Frappe Style: Blend the milk with ice and a splash of strawberry syrup until slushy, then pour into the glass and top with the matcha layer.
• Berry Medley: Make your syrup with a mix of strawberries, raspberries, and blackberries for a deeper flavor.
• Coconut Dream: Use coconut milk and add a splash of coconut cream on top for tropical vibes.
• Matcha Strawberry Float: Add a small scoop of vanilla ice cream on top instead of the matcha layer, then pour the matcha over the ice cream. It’s basically dessert, but who’s judging?
• Spiced Version: Add a tiny pinch of cardamom to the strawberry syrup while cooking. It sounds weird but it’s mind-blowingly good.

Storage Secrets

• The strawberry syrup is the real MVP here – it keeps in the fridge for up to a week in an airtight container. Make a big batch on Sunday for drinks all week.
• You can pre-mix larger batches of the matcha base (without the hot water) and keep in a jar in the fridge for 2 days. Just add hot water when ready to use.
• Don’t pre-assemble the full drinks – they’re best made fresh. The layers will get all muddy in the fridge, and nobody wants sad, flat matcha.
• If your strawberry syrup gets too thick after refrigeration, just let it warm up to room temp or add a tiny splash of hot water.
• Leftover syrup is amazing on pancakes, yogurt, or ice cream. Just saying.

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Questions People Actually Ask

Q: Can I use culinary grade matcha instead of ceremonial?
A: You can, but ceremonial grade has a smoother, less bitter taste that works better in drinks. If culinary grade is what you’ve got, add a touch more sweetener to balance the bitterness.

Q: I don’t have a fancy matcha whisk. Is my drink doomed?
A: Not at all! Put your matcha and hot water in a small jar with a tight lid and shake it like a tiny maraca. Works almost as well for breaking up clumps.

Q: Can I make this with strawberry milk instead of making syrup?
A: I mean, you could, but it won’t have the same fresh flavor or gorgeous layered effect. If you’re in a pinch though, go for it. I won’t tell the matcha police.

Q: How do I stop the layers from mixing right away?
A: Pour slowly, use plenty of ice, and pour your matcha over the back of a spoon held just above the milk. Also, colder milk tends to layer better than room temp.

Q: Is this kid-friendly?
A: Matcha does contain caffeine (about half as much as coffee), so keep that in mind for the little ones. You can make them a version with just a tiny bit of matcha or skip it entirely for a strawberry milk.

Q: Can I add alcohol to this? Asking for a friend.
A: Your “friend” might enjoy a splash of vanilla vodka or white rum mixed into the strawberry layer. Just saying.

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