Warm Strawberry Matcha Latte

Last Tuesday, I stood at my kitchen window watching rain streak the glass while holding a mug that had gone cold hours ago. My sister had just texted asking if I remembered that tiny matcha café we found while traveling, the one where they served something unexpected—strawberry layered beneath the green. I hadn't thought about it in years, but suddenly I was determined to recreate that moment at home, without the drive or the price tag. What started as nostalgia became an obsession with balance: how to make earthy matcha and bright strawberries feel like they actually belonged together.

I made this for my roommate on a chaotic Wednesday when she came home exhausted from back-to-back meetings. Watching her face soften at that first sip, seeing the careful layers before she stirred them together—I realized this wasn't just a drink, it was permission to pause. She asked for the recipe before she even finished, and now whenever I see her make it, I know something in her day needed that small kindness.

Ingredients

• Fresh or frozen strawberries (1 cup, hulled and sliced): Frozen strawberries work brilliantly here because they break down more easily into a silky purée, and honestly, they're fresher than the sad berries at the grocery store most of the year.
• Granulated sugar (2 tbsp): This isn't just sweetness—it draws out the strawberry juices and creates that glossy, syrupy texture that clings to the bottom of your mug.
• Water (1 tbsp): Just enough to help the strawberries release their essence without diluting the flavor.
• Matcha green tea powder (2 tsp): Splurge on ceremonial grade if you can; the cheaper stuff tastes like grass clippings and won't dissolve smoothly no matter how hard you whisk.
• Hot water for matcha (2 tbsp, 80°C/175°F): The temperature matters more than you'd think—too hot and the matcha turns bitter, too cool and it stays clumpy.
• Milk of choice (2 cups, dairy or plant-based): Oat milk froths like a dream and adds natural sweetness, but whole dairy milk creates that luxurious mouthfeel if that's your preference.
• Honey or maple syrup (1–2 tbsp, optional): Taste as you go; the strawberry purée already adds sweetness, so you might need less than you think.

Instructions

Stew the strawberries into something magical:

Combine strawberries, sugar, and water in a small saucepan over medium heat and let them bubble away for 3–4 minutes, stirring occasionally until they soften and collapse into a glossy, deep-red syrup. You can leave it slightly chunky or mash it smooth with a fork depending on whether you want texture or elegance.

Whisk the matcha with intention:

Pour your precisely heated water into a small bowl with the matcha powder and use a bamboo whisk (or any whisk in a pinch) to create a smooth, frothy paste without any stubborn green lumps hiding at the bottom. This takes maybe 30 seconds of deliberate whisking, and it's meditative if you let it be.

Heat and froth your milk:

Warm the milk in a saucepan or microwave until it steams gently—you want hot but not aggressively boiling. If you have a frother, use it; if not, a regular whisk or even a clean jar with a tight lid shaken vigorously for a minute works beautifully.

Layer like you mean it:

Pour the strawberry purée evenly into two mugs, then slowly pour the hot frothed milk over the top, which will push the strawberries down and create those pretty distinct layers that make this feel restaurant-worthy. Finally, gently pour the whisked matcha over the milk, watching it bloom into that gorgeous color.

Taste and adjust:

Drizzle in honey or maple syrup if you'd like it sweeter, then give it a gentle stir before drinking so the flavors mingle.

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There's something about watching those distinct pink and green layers blur together as you take the first sip that makes even a regular Tuesday feel intentional. My mother called it meditation in a mug, and I think she was right.

Choosing Your Milk Matters

I spent three weeks testing different milk options because I was curious, and honestly, each one creates a slightly different experience. Oat milk is my default now because it froths easily and adds a subtle sweetness that doesn't compete with the strawberry, but whole dairy milk creates richer, more luxurious foam if that's what you're after. Plant-based alternatives like almond or soy milk work fine too—just shake the can first because they separate, and expect them to froth a little less dramatically than oat.

The Matcha Truth

Quality matcha changed my entire perspective on this drink. I learned this the hard way after buying the cheapest container at the grocery store and wondering why it tasted like bitter powder suspended in milk. Ceremonial grade matcha (the bright, vibrant stuff) makes all the difference—it dissolves smoothly and tastes vegetal and sweet rather than harsh. Keep your matcha in a cool, dark place because light and heat degrade it faster than you'd expect, and if your container has been sitting open for months, it's probably lost its brightness.

Make It Your Own

Once you understand the basic structure, this drink becomes a canvas for small experiments. I've tried adding a whisper of vanilla extract to the strawberry purée, a pinch of cardamom whisked into the matcha, or even a drizzle of white chocolate syrup for dessert-like richness. The beauty is that strawberry and matcha are flexible enough to welcome other flavors without falling apart.

• Garnish with a few thin strawberry slices or a light dusting of matcha powder on the foam for visual appeal.
• For a vegan version, use any plant-based milk and swap honey for maple syrup or agave.
• Make the strawberry purée in a batch and store it refrigerated for up to four days so you can assemble these drinks in minutes whenever you need them.

Save

This latte became my answer to the question of how to slow down without leaving my kitchen. Make it when you need something that feels like care.

Recipe FAQ

→ How do I make smooth strawberry purée?

Cook hulled strawberries with sugar and water over medium heat until soft, then mash or blend until smooth.

→ What milk options work best for this drink?

Use dairy or plant-based milk like oat or almond; both froth well to create a creamy texture.

→ How is the matcha prepared for the latte?

Whisk matcha powder with hot water until smooth and frothy using a bamboo or regular whisk.

→ Can I adjust the sweetness level?

Yes, add honey or maple syrup to taste, or omit for a less sweet profile.

→ What is the best way to serve this beverage?

Layer strawberry purée, steamed milk, and frothy matcha in mugs and enjoy warm for a cozy experience.