Warm Strawberry Matcha Latte

One autumn evening, I found myself standing in my kitchen with an armful of farmers market strawberries that were almost past their prime, wondering what to do with them. My eye caught a tin of matcha powder sitting on the shelf—a gift from months ago that I'd been intimidated to use. What if I combined them? The idea felt almost wrong at first, but when I finally mixed that earthy green tea with the bright strawberry sweetness, something clicked. Now this drink is what I make whenever the world feels too loud and I need to slow down.

I'll never forget the first time I made this for my neighbor who'd been stressed about a work presentation. She arrived at my door looking frazzled, and I handed her a mug of this still-steaming strawberry matcha. Watching her take that first sip and literally exhale—shoulders dropping, expression softening—I realized this drink does something beyond nourishment. It's a small act of care in a mug.

Ingredients

• Fresh or frozen strawberries (1 cup, hulled and sliced): Use what's in season if you can; the flavor will be sweeter and more forgiving. Frozen strawberries work just as well and sometimes even better because they're picked at peak ripeness.
• Granulated sugar (2 tbsp): This sweetens the purée and helps draw out the strawberries' natural juices as they cook down into something syrupy and luscious.
• Water (1 tbsp): Just enough liquid to help the strawberries break down without making the purée watery.
• Matcha green tea powder (2 tsp): Buy ceremonial grade if you can find it—it makes a difference in both flavor and that beautiful jade-green color. Regular culinary grade works too but tastes slightly more grassy.
• Hot water for matcha (2 tbsp, around 80°C or 175°F): Water that's too hot will taste bitter; too cool and the matcha won't whisk properly. If you don't have a thermometer, let boiled water cool for about a minute.
• Milk (2 cups, dairy or plant-based): Oat milk froths beautifully and adds a subtle sweetness; almond milk is lighter; regular dairy milk creates that classic café texture.
• Honey or maple syrup (1–2 tbsp, optional): Taste as you go—the strawberry purée provides sweetness, so you might not need much more.

Instructions

Soften the strawberries into a silky purée:

Combine the sliced strawberries, sugar, and water in a small saucepan and set it over medium heat. Stir gently every minute or so, and within 3–4 minutes you'll notice the strawberries releasing their juice and breaking down into something soft and glossy. Once they're tender, mash gently with a fork for a chunky texture, or blend until completely smooth if you prefer—both are equally delicious.

Whisk matcha into a frothy cloud:

Pour 2 tablespoons of hot (but not boiling) water into a small bowl and sprinkle the matcha powder over it. Using a bamboo whisk or even a regular whisk, work in gentle circular motions, breaking up any clumps as you go, until the powder dissolves and the mixture froths slightly.

Heat and froth your milk:

Pour the milk into a saucepan and warm it over medium heat until steam rises and the milk is hot to the touch but not boiling. If you have a milk frother, use it for a silky foam; if not, a handheld whisk works, or simply pour the hot milk into a jar, close the lid tightly, and shake vigorously for about 30 seconds.

Layer and pour with intention:

Divide the strawberry purée between two mugs, then pour the hot frothed milk slowly over it. The milk will sink into the purée, creating a beautiful swirl of pink and white, and your kitchen will smell unbelievably wonderful.

Crown it with matcha:

Gently pour the whisked matcha over the milk surface. If you pour slowly, it will float on top, creating a layered effect that's almost too pretty to drink—almost.

Taste and adjust:

Take a sip. If you want more sweetness, stir in honey or maple syrup a teaspoon at a time, tasting between additions. Stir gently with each sip to mix the layers slightly.

Save to Pinterest

There's a moment after you pour everything together when the drink settles and you see those distinct layers—pink, cream, and green—that makes you pause. It's quiet and patient, waiting for you to be ready to drink it. That's the moment this stops being just a beverage and becomes a small ritual.

Choosing Your Milk Wisely

The milk you choose shapes the entire experience. Dairy milk creates a traditional café-like richness and froths into the silkiest foam; oat milk brings subtle sweetness and remarkable texture that feels almost creamy; almond milk is lighter and lets the strawberry and matcha flavors shine through without competition; coconut milk adds a tropical note that honestly works surprisingly well here. I've made this with all of them, and each version tastes like a slightly different version of comfort.

The Art of the Layer

The magic of this drink lives in its layered appearance, though honestly, once you stir it, it becomes one beautiful pink-brown color. Some people carefully preserve the layers for photos, while others mix immediately because they're eager to drink it. Neither way is wrong—it's your cozy evening, after all. The important part is that every sip tastes intentional, combining the fruit, the milk, and that distinctive earthy matcha flavor in each spoonful.

Variations and Seasonal Twists

Once you understand how this drink works, you can play with it endlessly. I've made versions with raspberries in summer, with a touch of vanilla extract stirred into the milk, and even with a tiny pinch of cardamom whisked into the matcha for warmth. The formula is simple enough that it welcomes experimentation without losing its soul. What matters most is that you're making something warm in a mug, something that asks you to slow down and be present with it.

• Add a dash of vanilla extract or a sprinkle of cinnamon to the milk for complexity without competing with the main flavors.
• Try different berries—raspberries, blackberries, or a blend—if strawberries aren't calling to you.
• For a cold version, chill the strawberry purée and milk separately, then combine with matcha whisked into cold water for a refreshing twist.

Save to Pinterest

This drink has become my answer to a lot of questions—how to use up strawberries, what to make when someone needs grounding, why I light a candle and pause everything for 15 minutes on certain evenings. It's proof that the most meaningful recipes aren't always complicated.

Recipe Questions & Answers

→ What type of milk works best for this latte?

Both dairy and plant-based milks like oat or almond milk work well. Choose based on preference or dietary needs.

→ How do I make the strawberry purée smooth?

After gently cooking, mash the strawberries with a fork or blend briefly until smooth to achieve a silky purée.

→ Can I adjust the sweetness level?

Absolutely, adding honey or maple syrup is optional and can be adjusted to taste for a sweeter drink.

→ What is the ideal water temperature for whisking matcha?

Around 80°C (175°F) is ideal to preserve the flavor and avoid bitterness when whisking matcha powder.

→ How do I create the layered effect in the latte?

Pour strawberry purée first, add frothed milk gently, then carefully pour whisked matcha on top to keep layers distinct.