Warm Strawberry Matcha Latte (Print out)

A comforting blend of strawberries and matcha in a warm, frothy beverage for cozy moments.

# What You'll Need:

→ Strawberry Purée

01 - 1 cup fresh or frozen strawberries, hulled and sliced
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon water

→ Matcha Latte

04 - 2 teaspoons matcha green tea powder
05 - 2 tablespoons hot water at 175°F
06 - 2 cups milk (dairy or plant-based such as oat or almond)
07 - 1 to 2 tablespoons honey or maple syrup, optional

# How to Make It:

01 - Combine strawberries, sugar, and water in a small saucepan. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until strawberries soften and become syrupy. Mash lightly with a fork or blend until smooth. Set aside.
02 - In a small bowl, whisk matcha powder with hot water using a bamboo whisk or regular whisk until smooth and frothy.
03 - Heat milk in a saucepan or microwave until steaming but not boiling. Froth using a milk frother, handheld whisk, or by shaking in a jar.
04 - Divide strawberry purée evenly between two mugs.
05 - Pour hot, frothed milk over strawberry purée in each mug.
06 - Gently pour whisked matcha over milk to create a layered effect.
07 - Sweeten with honey or maple syrup if desired. Stir gently before drinking.

# Expert Advice:

01 -
  • Ready in just 15 minutes — perfect for a quick yet indulgent evening treat.
  • Beautifully layered with vibrant strawberry purée, creamy frothed milk, and vivid green matcha.
  • Easily customizable — works with dairy or any plant-based milk of your choice.
  • Vegetarian and gluten-free, with a simple vegan swap using maple syrup.
  • Made with real, wholesome ingredients — no artificial flavors or syrups required.
  • A gentle source of antioxidants from ceremonial grade matcha and fresh strawberries.
02 -
  • Use ceremonial grade matcha for the best flavor, color, and smooth texture in your latte.
  • Whisk matcha with water at 80°C / 175°F — boiling water can make matcha taste bitter.
  • For a perfectly smooth purée, blend and strain through a fine mesh sieve to remove strawberry seeds.
  • The strawberry purée can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
  • For the best froth, use oat milk — it steams and froths exceptionally well among plant-based milks.
  • Garnish with sliced fresh strawberries or a light dusting of matcha powder for a beautiful finishing touch.
  • Always verify ingredient labels for potential allergens, especially with plant-based milks and matcha powders.
Go back