Strawberry Matcha Latte: How to Make the Viral Drink at Home

By the Origin Leaf Japan team | Reviewed by Yasuhiro Odajima, Chief Matcha Officer | Last updated: October 2026

Short answer: A strawberry matcha latte is built in three layers: a sweet strawberry purée at the bottom, cold milk in the middle, and freshly whisked matcha on top. The densest layer goes first, which keeps the colors separate. Use fresh, vivid matcha so the green layer stays bright, and balance the strawberry's sweetness with matcha's natural umami.

Key takeaways

• Layer order: strawberry purée, ice, milk, then matcha.
• Whisk matcha with a little water at 70 to 80 °C, then let it cool slightly before pouring.
• Pour matcha slowly over the back of a spoon or onto ice to keep the layers distinct.
• Fresh first-flush matcha keeps the green vivid against the pink.
• Strawberry matcha was the fastest-growing matcha flavor on TikTok in 2025.

Ingredients (one 12 oz / 350 ml drink)

• 60 g fresh or frozen strawberries
• 1 to 2 tsp sugar or honey (to taste)
• Ice
• 150 ml cold milk (dairy, oat or almond)
• 2 to 3 g matcha
• 40 ml water at 70 to 80 °C

Method

1. Make the strawberry base. Mash or blend strawberries with sugar. For a smoother purée, simmer for 3 to 5 minutes and cool. Spoon into the bottom of a glass.
2. Add ice. Fill the glass about two-thirds with ice.
3. Add milk. Pour the cold milk gently over the ice.
4. Prepare the matcha. Sift matcha into a bowl, add water, and whisk until smooth and foamy.
5. Layer. Pour the matcha slowly over the ice so it floats on top of the milk.
6. Serve. Stir before drinking.

Tips for the best result

• Color: Vivid green requires fresh, high-quality matcha. Older or lower-grade powder can look muddy.
• Sweetness: Keep the sweetness in the strawberry layer and leave the matcha unsweetened for contrast.
• Milk: Oat milk is popular and naturally sweet; whole milk gives a richer body.
• Texture: Add a little strawberry cold foam on top for a café-style finish.

For cafés: making it a menu staple

• Prepare strawberry purée in batches and refrigerate; use within a few days.
• Standardize the matcha dose (2 to 3 g) and water temperature.
• Prepare matcha fresh for each drink, or in very small batches used within an hour.
• Offer seasonal variations: mango, peach, yuzu or blueberry.
• Calculate cost per cup, including purée.

Frequently asked questions

Q: Can I use strawberry syrup instead of fresh fruit?

A: Yes, but fresh or frozen fruit gives a more natural flavor and texture.

Q: Why does my matcha sink?

A: Pour more slowly, or make sure the milk is very cold and the matcha concentrate is not too dense.

Q: Can it be made hot?

A: The layered look is best iced. A hot version works with warm strawberry milk topped with matcha.

Related reading: 31. Why Gen Z Is Falling in Love with Matcha; 36. The Café Matcha Latte Playbook: Dosing, Milk Pairing and Cost per Cup; 33. 5 Matcha Recipes That Go Beyond the Latte

Sources and further reading: Exolyt social trend analysis (September 2025); Origin Leaf Japan recipe notes.

Serving matcha in your café or building a matcha brand? Origin Leaf Japan supplies first-flush, single-origin matcha from Suzuka, Mie, to cafés, retailers, distributors and food manufacturers, milled to order with a 5 kg minimum, 1 kg packs, and delivery in as little as 10 days. Request a quote or samples →