Strawberry Matcha Latte
Sweet, creamy and impossibly pretty, this strawberry matcha latte layers a ruby strawberry compote under cold milk and a vivid cap of ceremonial-grade matcha. It's the viral pink-and-green drink you've seen everywhere — made fresh at home in five minutes, without the syrupy sweetness of a coffee-shop version.
Why you'll love this strawberry matcha latte
- Ready in 5 minutes — no barista skills needed
- Naturally sweetened with real strawberries
- Calm, sustained energy from L-theanine and matcha caffeine — a smoother alternative to coffee
- That gorgeous two-tone, layered look
Ingredients
Makes 1 tall latte.
- 1 tsp (2 g) ceremonial matcha
- 60 ml hot water (80°C / 175°F, not boiling)
- 150 g fresh or frozen strawberries
- 1–2 tsp honey or maple syrup
- 1 tsp lemon juice
- 200 ml cold milk of choice
- Ice
How to make a strawberry matcha latte
- Make the compote. Simmer strawberries, sweetener and lemon juice for 4–5 minutes, lightly mashing, until jammy. Cool.
- Whisk the matcha. Sift matcha into a bowl, add the hot water and whisk in a zig-zag with a bamboo chasen until frothy and lump-free.
- Layer. Spoon the compote into the base of a glass, add ice, pour in cold milk, then float the matcha on top.
- Serve. Stir before drinking to bring the layers together.
Tips & variations
- Use a milk with body (oat or whole) for the cleanest layers.
- Prefer it hot? Skip the ice and use steamed milk.
- Quality matters: a smooth, naturally sweet ceremonial matcha keeps the finish free of bitterness.
Frequently asked questions
Is a strawberry matcha latte healthy?
Made this way it's far lower in sugar than a café version, with antioxidants from both strawberries and matcha.
Can I make it dairy-free?
Yes — oat, almond, coconut or soy milk all work beautifully.
What matcha should I use?
Use a vibrant, ceremonial-grade matcha for the best colour and flavour. Explore our single-origin matcha.
Loved this? Try our iced matcha latte next.