Warm Strawberry Matcha Latte (Print Version)

A soothing blend of strawberry purée and frothy matcha with milk, ideal for cozy evenings.

# 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 to taste

# How to Make It:

01 - In a small saucepan, combine strawberries, sugar, and water. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until strawberries are soft and 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 small regular whisk until smooth and frothy.
03 - Heat the 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 the strawberry purée evenly between two mugs.
05 - Pour the hot, frothed milk over the strawberry purée in each mug.
06 - Gently pour the whisked matcha over the milk to create a layered effect.
07 - Sweeten with honey or maple syrup if desired. Stir gently before drinking.

# Additional Tips::

01 -
  • Ready in just 15 minutes with minimal equipment.
  • Naturally vegetarian and gluten-free, easily made vegan with plant-based milk and maple syrup.
  • A beautiful layered presentation that looks as stunning as it tastes.
  • Only 120 calories per serving when made with unsweetened almond milk.
  • Endlessly customizable — adjust sweetness and milk type to your preference.
02 -
  • Use high-quality ceremonial grade matcha for the best flavor and vibrant green color.
  • For a vegan version, use plant-based milk (oat or almond) and maple syrup instead of honey.
  • Garnish with sliced strawberries or a light sprinkle of matcha powder for a beautiful finish.
  • The strawberry purée can be made ahead and stored in the refrigerator for up to 3 days.
  • Pour the matcha slowly and gently over the back of a spoon to achieve a clean, defined layer.
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