Strawberry Matcha Latte

5 from 1 vote

This easy, homemade Strawberry Matcha Latte is full of delicious strawberry flavor and earthy matcha. Serve this iced latte with crumbled freeze-dried strawberries and a dusting of matcha!

Prep Time5

Total Time5

Course: Drinks

Cuisine: American, Asian

Diet: Gluten Free

Servings: drink

Calories: 178kcal

Author: Monica Nedeff

Ingredients

4 sliced strawberries
4 teaspoons simple syrup divided
4 ounces + 1 tablespoon water
ice cubes
½ cup milk
¼ cup freeze dried strawberries
½ teaspoon vanilla extract
½ teaspoon matcha powder ceremonial grade

Instructions

In a blender or food processor add the 4 strawberries, 1 tablespoon water and 1 teaspoon of simple syrup. Blend until thin, liquid consistency with no strawberry chunks.
Optional Step: Strain strawberries in a small mesh colander. Use a spoon or spatula to squeeze as much strawberry syrup out as possible! Discard the strawberry seeds and pulp. You'll have around 1 T of strawberry syrup left. While you can skip straining it, I found I prefer it this way otherwise it was too much pulp. Pictures from the post are with it not strained.
Empty the strawberry syrup into your mug and top with ice.
Using the same blender or food processor add the remaining 1 tablespoon simple syrup, milk, freeze-dried strawberries and vanilla extract. Blend until smooth and add to mug.
Heat up your water and whisk the matcha together until smooth. Pour over the strawberry drink.
Top with crumbled freeze dried strawberries and a dusting of matcha and enjoy!

Notes

While you can buy simple syrup, it's so easy to make at home, I wouldn't recommend wasting the money! To make simple syrup, it is essentially equal parts water to sugar. Add 1 cup of sugar and 1 cup of water to a pot over medium heat. Stir until the sugar crystals dissolve. Once the sugar dissolves you got simple syrup!
Recipe is not overly sweet, so add more simple syrup at the end if you prefer lattes sweeter!
I took these pictures before I completely finished finalizing the recipe, so the 1st layer of strawberry syrup is thicker consistency with the pulp and seeds just fyi!
The higher the fat percentage of milk you use the frothier the milk will be. I used whole milk in these photos, but you can use 1% or 2% or a milk alternative.
If your blender or food processor doesn't blend up the strawberries well an immersion blender can be helpful!

Nutrition