Iced Strawberry Matcha Latte
Real strawberry puree, cold milk, and properly whisked matcha layered over ice. This iced strawberry matcha latte is smooth, grassy, and bright — never bitter or clumpy. Ready in 10 minutes.
Equipment
- Small Heatproof Bowl
- Small Bowl or Mug
- Bamboo Matcha Whisk or Regular Whisk
- Fine-mesh strainer
- Tall 16-Ounce Glass
- Spoon
Ingredients
Strawberry Layer
- 1/3 cup fresh strawberries, hulled and roughly chopped (about 4 to 5 medium berries)
- 1 teaspoon honey, plus more to taste
Matcha Layer
- 1 teaspoon ceremonial-grade matcha
- 2 ounces hot water, about 160 to 170 degrees F (not boiling)
To Assemble
- 3/4 cup cold milk, oat milk or whole milk
- 1 cup ice cubes, preferably large
Instructions
- Mash the strawberries: In a small heatproof bowl, mash the chopped berries and honey together with a fork until they look like a rough jam — some chunks are fine. Microwave for 60 to 90 seconds, until the juice turns deep pink and smells jammy. Set aside to cool while you whisk the matcha.
- Sift the matcha: Spoon the matcha into a clean bowl and push it through a fine mesh strainer. Yes, it is an extra bowl to wash, but sifting breaks up the clumps that form in the tin. Clumps are what make matcha taste bitter on the tongue — so sift it.
- Whisk it in hot water: Pour the 2 ounces of hot water (about 160 to 170 degrees F, not straight off the boil) over the sifted matcha. Whisk in a quick zigzag motion, back and forth, not in circles, keeping the whisk near the bottom of the bowl. In 20 to 30 seconds, you will have a layer of fine, pale-green foam on top.
- Build the glass: Spoon the cooled strawberry puree into the bottom of a tall glass. Add the ice, then pour the milk over it. The crackle of the ice taking the cold milk is the sound of the drink coming together.
- Layer the matcha: Slowly pour the whisked matcha over the back of a spoon resting just above the surface of the milk. It will float on top in a green layer and then begin to sink in thin threads down into the pink. Take the picture before you stir, because it will not wait.
- Stir before you drink: The layers are for the eye; stirring is for the mouth. Give it a gentle swirl so the grass notes, the cream, and the bright strawberry all find each other.
Notes
Don't boil the water. Boiling water scorches matcha and turns it bitter. Let boiled water sit about a minute before whisking. Sift the matcha — clumps are what bite back on your tongue. Taste the strawberry puree before building the glass; tart or flat berries may need a little more honey. Store the puree in a covered jar in the fridge for up to 3 days, or freeze it in an ice cube tray for up to 3 months. For a vegan version, use maple syrup instead of honey and your favorite plant milk — oat milk works best.