Pink and green layered strawberry matcha latte in clear glass

Strawberry Matcha Latte

Recipe Card
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Difficulty Easy
Dietary Vegan-adaptable, dairy-free option, gluten-free

Ingredients

Strawberry Layer - 5-6 fresh strawberries, hulled and sliced - 1 tablespoon maple syrup or honey (adjust to taste) - 1 tablespoon water - Pinch of salt

Matcha Layer - 1 teaspoon (2g) BENBU Ceremonial Grade Matcha - 2 oz (60ml) hot water at 175F / 80C - 1-2 teaspoons honey or maple syrup (optional)

Milk Layer - 1 cup oat milk, almond milk, or whole milk - Ice cubes (6-8)

Steps

  1. Make the strawberry sauce. Combine strawberries, maple syrup, water, and salt in a small saucepan over medium-low heat. Stir and cook for 3-4 minutes until the strawberries soften and break down into a loose sauce. Remove from heat, cool for 5 minutes. For a smoother texture, press through a fine-mesh strainer.

  2. Sift and whisk the matcha. Add 1 teaspoon (2g) BENBU matcha to a small bowl, sifting first to break up any clumps. Pour 60ml of hot water (175F / 80C - not boiling) over the powder. Whisk in a rapid M or W motion for 20-30 seconds until frothy and smooth. No lumps.

  3. Build the drink. Fill a tall glass with ice. Spoon 2-3 tablespoons of cooled strawberry sauce over the ice.

  4. Pour the milk. Slowly pour the cold milk over the strawberry layer. It will naturally separate and layer.

  5. Add the matcha. Slowly pour the whisked matcha over the back of a spoon to float it on top. The three layers - strawberry at the bottom, milk in the middle, matcha on top - should stay distinct.

  6. Garnish and serve. Add a fresh strawberry slice on the rim. Stir gently before drinking.

Notes

  • Water temperature matters. Boiling water (212F) scorches matcha and makes it bitter. Use 175F / 80C - if you don't have a thermometer, let boiling water sit for 2-3 minutes.
  • Ceremonial grade matcha is the right choice for this drink. Its smooth, naturally sweet flavor plays well with the strawberry without needing extra sweetener. ceremonial-vs-culinary-matcha
  • The strawberry sauce keeps in the fridge for up to 5 days. Make a batch on Sunday and use it through the week.

Why This Recipe Works

The combination of strawberry and matcha is not just visual. Strawberry's bright acidity cuts through matcha's vegetal depth, creating a balance that neither flavor achieves alone. The natural sweetness from first-harvest matcha means you don't need much added sugar.

BENBU Matcha is stone-milled in Japan from first-harvest, shade-grown leaves - sourced primarily from Kagoshima. That shade-growing process concentrates the L-Theanine and chlorophyll in the leaf, which is what gives high-quality matcha its deep green color and smooth flavor. what-is-matcha

The layers aren't just aesthetic, though they do photograph beautifully. Keeping them separate lets you control each sip - full matcha up top, then it mixes as you drink. It's two drinks in one glass.

Tips for the Best Result

Sift your matcha. Even the finest-ground matcha can clump when it sits in a tin. A quick 10-second sift before whisking saves you from lumpy drinks.

Match your milk to your goals. Oat milk is the most popular choice - its natural sweetness and creamy texture work well here. Almond milk is lighter and slightly nutty. Full-fat coconut milk turns this into something closer to a dessert. Whole dairy milk gives the cleanest neutral base.

Temperature control on the pour. For clean layers, pour the matcha over the back of a spoon held just above the surface. This slows the flow and lets it float rather than sink.

Sweeten in layers. Add sweetener to each layer separately rather than mixing it all in at the end. The strawberry sauce is already sweet, so taste before adding anything to the matcha.

Batch the strawberry sauce. It takes five minutes and the sauce stores well. Having it ready in the fridge makes this a 3-minute drink on busy mornings.

Variations

Hot Strawberry Matcha Latte Skip the ice and heat the milk to 140F / 60C. Steam or froth the milk if you have a frother. Warm the strawberry sauce slightly. Layer into a heatproof glass or mug: sauce first, then matcha, then frothed milk poured over the back of a spoon.

Strawberry Matcha Iced Concentrate Make a double-strength matcha shot: use 2 teaspoons (4g) matcha to 2 oz water. Combine with the strawberry sauce and pour over ice with just a splash of milk. This is a shorter, more intense drink.

Frozen Strawberry Matcha Latte Blend frozen strawberries with a splash of milk, 1 teaspoon matcha, and ice until smooth. Pour into a glass and top with oat milk foam. Serves as a smoothie-latte hybrid.

Vanilla Strawberry Matcha Add 1/2 teaspoon vanilla extract to the milk before pouring. The vanilla rounds out the edges and makes the whole drink taste more dessert-like.

Sparkling Strawberry Matcha Replace milk with sparkling water. Mix the strawberry sauce with a small amount of sparkling water and ice, then float the matcha on top. Refreshing and low-calorie.

Storage

The drink itself: Best consumed immediately. Ice dilutes it and the layers start to merge after 10-15 minutes. Don't make this ahead and store it.

Strawberry sauce: Store in an airtight jar in the refrigerator for up to 5 days. Stir before using - the sauce can separate slightly.

Whisked matcha: Don't store whisked matcha. Whisk fresh for each drink. Oxidation happens quickly once matcha hits water.

BENBU matcha powder: Store in its original airtight tin or resealable pouch, away from light, heat, and humidity. The nitrogen-sealed packaging keeps it fresh - once opened, keep it sealed between uses. how-to-store-matcha

FAQ

Can I use culinary grade matcha for a strawberry matcha latte? You can, but ceremonial grade gives you a smoother, less bitter result that needs less sweetener. Culinary grade was designed for baking where other ingredients mask the stronger taste. For drinks, ceremonial grade matcha is the right choice. ceremonial-vs-culinary-matcha

Why is my matcha sinking instead of floating on top? Two reasons: the matcha wasn't whisked well enough (leaving it dense with undissolved powder), or you poured it too fast. Whisk until frothy and no clumps remain, then pour slowly over the back of a spoon.

Can I make this without a bamboo whisk (chasen)? Yes. A small metal whisk, a frother wand, or even a jar with a lid for shaking all work. The bamboo chasen gives the cleanest froth, but any method that fully dissolves and aerates the powder works.

Is a strawberry matcha latte healthy? Matcha contains L-Theanine and antioxidants (catechins, specifically EGCG). The strawberries add vitamin C and natural sweetness. The overall drink's nutritional profile depends on what milk you use and how much sweetener you add. Using unsweetened oat milk and minimal sweetener keeps it reasonably light.

Can I use frozen strawberries? Yes. Thaw them first, then cook down as normal. Frozen strawberries are often riper and sweeter than out-of-season fresh ones, so you may need less sweetener.

What does a strawberry matcha latte taste like? Sweet-tart from the strawberry, earthy and slightly grassy from the matcha, creamy from the milk. When you get a sip that pulls from all three layers, it tastes like summer. The flavors work together better than you might expect before trying it.

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