Iced Strawberry Matcha Latte

Last summer, I was standing in my kitchen on a sweltering afternoon when my neighbor dropped off a basket of strawberries so perfect they looked almost unreal. I had just discovered matcha lattes that week, and somehow those two worlds collided in my mind—what if I combined the bright tartness of fresh berries with the earthy calm of matcha? That first sip, with the cream slowly swirling through the layers, felt like drinking something between a dessert and a meditation. It became my obsession that whole season.

I made this for my sister during one of those rare afternoons when we both had time to sit down together, and she took one sip and asked for the recipe immediately. There's something about layered drinks that makes people slow down—they can't just gulp it, they have to appreciate each part. She brought it to a book club the next week and called me three days later saying everyone wanted to know how to make it.

Ingredients

• Fresh strawberries: The quality here actually matters because they're the star—look for berries that smell sweet at the stem, not the ones that are already starting to soften.
• Granulated sugar: This brings out the strawberry juice and creates that gorgeous syrup layer.
• Matcha green tea powder: Invest in a decent quality one if you can; the cheaper stuff tastes a bit chalky and bitter, and you'll notice it here where it's meant to shine.
• Hot water (not boiling): This is the one thing I got wrong the first time—boiling water makes matcha taste burnt and harsh, so let it cool just a bit.
• Whole milk and heavy cream: The combination creates that luxurious sweet cream layer that holds its own against the strong flavors below it.
• Vanilla syrup: If you can't find it, make simple syrup and add a splash of vanilla extract, but the syrup version froths a little better.
• Ice cubes: Use filtered water if you're making them fresh—clear ice looks nicer and won't cloud your beautiful drink.

Instructions

Make the strawberry puree:

Toss your chopped strawberries with sugar and water in a small saucepan, then heat them gently over medium-low until they collapse into a soft, jammy mess. The whole kitchen will smell like summer—let it cool completely, then blend or mash until smooth, and set it aside to do its thing.

Whisk the matcha:

Sift your matcha powder into a bowl to break up any lumps, then add hot water and whisk it hard and fast with a bamboo whisk or milk frother until it's pale green and foamy on top. This step matters more than you'd think—a lumpy matcha tastes grainy and sad.

Mix the vanilla cream:

Whisk together your milk, cream, and vanilla syrup in a small pitcher until they're fully combined and the mixture is smooth.

Assemble with intention:

Pour the strawberry puree equally into two glasses, add ice cubes, then slowly pour the vanilla cream over the ice, watching it sink and swirl. Finally, gently pour the matcha over the cream, tilting the glass slightly so it catches the cream layer and creates those beautiful stripes everyone gets excited about.

Finish and serve:

Top with a few sliced strawberries if you're feeling fancy, then hand it over and watch someone taste all three layers at once.

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There was a moment when my friend took that first sip and her eyes got wide, and she said, "Wait, is this actually from a café?" It hit me then that this wasn't just a drink—it was proof that sometimes the best things come from combining what you love separately and trusting they'll work together. That's when food becomes a small gift you give.

The Strawberry Layer Secret

The strawberry puree is where texture and flavor balance matters. Some people want their puree completely smooth, almost like a syrup, while others like it just slightly chunky with little strawberry seeds. I've learned that cooking time is more important than technique—three to four minutes is the sweet spot where the berries release their juice without turning into jam. If you cook them too long, they lose that bright fresh taste and start tasting cooked. The lemon juice is optional but honestly, a single squeeze makes the strawberry flavor pop against the creamy and earthy layers coming next.

Building the Perfect Layers

Layering is part technique, part patience, and part just being gentle with your pour. The strawberry puree is heaviest, so it sits on the bottom happily. When you pour the cream over ice, do it slowly and let it cascade in a thin stream rather than dumping it—this gives it time to settle into its own space. The matcha on top is the trickiest because it's lighter, so you really have to pour it like you're pouring something precious, maybe tilting your glass just slightly. If your layers don't separate perfectly the first time, honestly, it still tastes incredible and nobody's going to judge you.

Customizing Your Version

The beautiful part about this recipe is how flexible it actually is once you understand the basic structure. Some people want it less sweet, so they reduce the sugar in the strawberry layer or skip the vanilla syrup entirely. Others go the opposite direction and add a touch more vanilla or even a tiny pinch of cardamom to the cream. I've made it with frozen strawberries on winter nights when fresh ones were impossible to find, and while it's different, it still works.

• Try adding a teaspoon of honey to the vanilla cream for a different kind of sweetness that feels more rounded and less sharp.
• If you want to make it iced coffee matcha instead of all cream, use cold brew coffee in place of some of the milk.
• For a dairy-free version, coconut cream creates the richest texture, but oat milk works too if that's what you have.

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This drink is proof that sometimes the most memorable things come from simple ingredients treated with a little extra care. Make it for someone you want to slow down with.

Recipe FAQs

→ How do I make the strawberry layer?

Simmer chopped strawberries with sugar and water until soft and syrupy, then mash or blend until smooth.

→ What is the best way to whisk matcha for this drink?

Sift matcha powder into hot water (around 80°C) and whisk briskly with a bamboo whisk or frother until frothy.

→ Can I substitute dairy in the vanilla sweet cream?

Yes, plant-based milk and coconut cream can replace dairy for a vegan-friendly and creamy texture.

→ How should I assemble the layers for a nice visual effect?

Pour strawberry puree first, add ice, then slowly pour vanilla cream followed by matcha to create distinct layers.

→ How can I adjust the sweetness of this drink?

Modify the amount of sugar in the strawberry puree or adjust vanilla syrup in the cream to taste.

→ Is this drink suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making it safe for gluten-restricted diets.