Strawberry Matcha Latte Recipe

US volume measures in parentheses are approximate; use a scale for consistent results.

A strawberry matcha latte layers sweet fruit, creamy milk and vibrant first-harvest matcha. This 16 oz iced recipe uses the Tay Leaf Matcha Base and includes a fresh strawberry component, café-ready product options and measured starting formulas.

Strawberry Matcha Latte Recipe

Yield: One 16 oz iced drink
Preparation time: Approximately 5 minutes
Matcha: 4 grams (about 2 tsp)
Sweetness: Adjustable

Fresh-fruit version

• 4 grams (about 2 tsp) Kyoto Teien matcha
• 30 grams (about 2 tbsp) filtered water at 160°F
• 35 grams (about 2⅓ tbsp) homemade strawberry component
• Approximately 145 grams (about ⅝ cup) milk or oat milk
• Ice

Homemade Strawberry Component

Approximate yield: 230 grams (about 1 cup), enough for about six drinks

• 200 grams (about 1¼ cup) hulled ripe strawberries
• 25–30 grams (about 2–2⅜ tbsp) granulated sugar
• 5 grams (about 1⅛ tsp) lemon juice

1. Cut the strawberries into small pieces.
2. Combine them with the sugar and lemon juice and rest for 10 minutes.
3. Blend until smooth. Strain for a seedless café-style texture or leave unstrained for more fruit texture.
4. For a thicker cooked component, simmer gently for 3–5 minutes, stirring frequently, then cool completely before using.
5. Weigh 35 grams (about 2⅓ tbsp) per drink.

Ripe fruit needs less added sugar. Taste the finished component and adjust the next batch rather than adding unmeasured sweetener directly to each drink.

Café Strawberry Options

Fruit purées produce more body, visible fruit and a layered appearance. Syrups are thinner, sweeter and easier to dispense consistently. Do not substitute them at equal weights.

• Monin Strawberry Fruit Purée: Start with 30–35 grams (about 2–2⅓ tbsp) per 16 oz drink.
• 1883 Création Fruits Strawberry: Start with 25–35 grams (about 1⅔–2⅓ tbsp) and adjust for sweetness and thickness.
• Torani Strawberry Puree Blend: Start with 25–35 grams (about 1⅔–2⅓ tbsp); it may require less additional sweetener.
• Monin, 1883 or Torani Puremade strawberry syrup: Start with 12–18 grams (about 2⅜–3⅝ tsp) and use approximately 155–160 grams (about ⅔ cup) of milk because syrup contributes less volume than purée.

Commercial products change over time. Check the current label for ingredients, allergens, storage directions and whether refrigeration is required after opening.

How to Make an Iced Strawberry Matcha Latte

1. Sift 4 grams (about 2 tsp) of matcha into a bowl or mixing cup.
2. Add approximately 15 grams (about 3 tsp) of water at 160°F and mix into a smooth paste.
3. Add the remaining 15 grams (about 3 tsp) of water and whisk or froth until evenly dispersed.
4. Add the strawberry component to the bottom of a 16 oz glass.
5. Fill with ice and add the measured milk.
6. Pour the matcha base over the milk.
7. Stir thoroughly before drinking.

For Beginners at Home

Fresh ripe berries give the clearest strawberry flavor. If the drink is too sweet, reduce sugar in the next fruit batch before reducing the strawberry. If it tastes weak, confirm the full 4 grams (about 2 tsp) of matcha before changing the milk.

For Cafés

Choose one strawberry product and test it with the café’s exact milk, ice and cup. Weigh at least five pump dispenses and calculate the average before documenting a pump equivalent. Record the product, lot or house recipe, portion weight, milk weight and approved sweetness.

Prepare house-made fruit in small batches using clean equipment, cool it promptly, keep it covered and refrigerated, and establish the holding time required by the café’s local food-safety rules. For Tay Leaf quality control, uncooked fruit components are best prepared in small daily batches.

For batched matcha service, portion approximately 34 grams (about 2 tbsp + 1 tsp) of prepared Tay Leaf café base per drink.

Adjusting the Flavor

• More matcha-forward: Reduce the strawberry or milk slightly.
• More fruit-forward: Increase purée in 5-gram increments.
• Less sweet: Use unsweetened purée or reduce the sugar in the house component.
• Very strong fruit sauce: Balance the fruit and sweetness first, then test 5 grams (about 2½ tsp) of matcha if necessary.

Troubleshooting

The strawberry sinks to the bottom

Fruit separation is normal. Stir before drinking and confirm the component is smooth enough to disperse.

The milk looks separated

Highly acidic fruit components can affect dairy milk. Reduce added acid, keep ingredients cold and test the exact product and milk together.

The matcha disappears behind the fruit

Reduce the strawberry or sweetness before increasing the matcha.

Make It with Kyoto Teien

Kyoto Teien’s first-harvest matcha is balanced enough for fruit and milk while retaining a recognizable matcha flavor. Shop Kyoto Teien matcha, explore the Complete Matcha Guide, or visit Tay Leaf Wholesale.