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Iced Strawberry Matcha Latte Recipe

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4 from 14 reviews

A refreshing and naturally sweetened iced strawberry matcha latte featuring homemade strawberry syrup and fluffy strawberry cold foam. This vibrant drink combines fruity notes with the earthy richness of ceremonial grade matcha, perfect for a delightful afternoon treat or morning boost.

Ingredients

Strawberry Syrup

  • 1 lb strawberries (stems removed and quartered)
  • 1 cup filtered water
  • ⅔ cup granulated sugar

Strawberry Cold Foam

  • 3 tablespoons heavy whipping cream
  • 1 teaspoon pure maple syrup
  • ½ tablespoon reserved strawberries (from syrup)
  • ½ teaspoon vanilla extract

Matcha Latte

  • 1 teaspoon ceremonial grade matcha powder
  • 2 tablespoons hot water (80º Celsius, 180ºF)
  • Ice
  • 1 tablespoon strawberry syrup (or to taste)
  • 1 cup non-dairy milk (such as soy, almond, oat, etc.)

Instructions

  1. Make the Strawberry Syrup: In a medium pot over low heat, combine the quartered strawberries, filtered water, and granulated sugar. Stir until the sugar dissolves, then increase the heat to medium and bring to a low boil for about 1 minute.
  2. Simmer the Syrup: Reduce the heat to low and let the mixture simmer gently for 20 minutes, stirring frequently. Use a potato masher or the back of a wooden spoon to mash the strawberries as they soften to release their juices.
  3. Strain the Syrup: Remove the pot from heat and allow it to cool for 5-10 minutes. Place a fine mesh sieve over a heat-proof bowl and strain the syrup through it. Mash the strawberries slightly to extract more juice, reserving ½ tablespoon of the mashed strawberries for the cold foam. The remaining strawberry pulp can be saved as jam or frozen for smoothies.
  4. Store the Syrup: Transfer the strained syrup to a glass jar with a lid and cool completely before storing it in the refrigerator for up to two weeks.
  5. Prepare the Strawberry Cold Foam: In a small glass, combine heavy whipping cream, vanilla extract, and maple syrup. Use an electric hand frother to whisk until the mixture becomes thick and fluffy. Gently fold in the reserved mashed strawberries to add texture and flavor.
  6. Prepare the Matcha: In a small bowl, whisk the ceremonial grade matcha powder with hot water (about 80º Celsius or 180ºF) until the powder dissolves completely and the matcha is frothy. Use a matcha whisk or electric frothing wand for best results.
  7. Assemble the Latte: Fill a 12-ounce glass with ice. Add 1 tablespoon of the homemade strawberry syrup (adjust to taste). Pour in the whisked matcha, then add 1 cup of your choice of non-dairy milk.
  8. Top and Serve: Spoon the strawberry cold foam over the matcha latte. Gently stir with a straw and enjoy your refreshing iced strawberry matcha latte!

Notes

  • The strawberry syrup can be stored in the fridge for up to two weeks.
  • Use ceremonial grade matcha for the best flavor and smooth texture.
  • Non-dairy milk options such as soy, almond, or oat milk work well and can be adjusted to preference.
  • If you don’t have a frother, vigorously whisk the cold foam mixture or shake it in a sealed jar until fluffy.
  • The reserved strawberry mash adds lovely texture and depth to the cold foam but can be omitted if preferred smooth.

Find it online: https://marthatasty.com/iced-strawberry-matcha-latte-recipe/