Strawberry matcha iced latte
I’ll be honest, I didn’t fall in love with matcha straight away.
I’d tried it a few times here and there, but it just didn’t hit. I It wasn’t until I ordered it from just the right place (a small café that actually knew how to make it properly) that it finally clicked! The texture was smooth, the flavour was balanced; I remember thinking, okay… now I get it.
From that moment, I was hooked! I wanted to recreate that same magic at home, so I went into full research mode. I spent hours looking into the best quality matcha powders, learning how to tell ceremonial grade from culinary, and figuring out what tools I’d need to make a good iced matcha at home. After trying different brands and methods, I started experimenting in my own kitchen.
Using the bubble cups from my kitchenware collection made experimenting so much more enjoyable, they make every drink look extra adorable and café-ready!
Matcha has definitely taken over the wellness world, and for good reason. Unlike regular green tea, where you steep the leaves and toss them out, matcha is made from finely ground whole tea leaves, which means you’re actually drinking the leaf itself. That means more antioxidants, more chlorophyll, and more benefits overall. It contains natural caffeine, but it’s released slowly, giving you steady energy without the crash. And thanks to an amino acid called L-theanine, it helps support calm focus, which I really appreciate in the middle of a busy day.
I played around with a lot of different combos over the past year, and after plenty of trial and error, I finally landed on a favourite: this Strawberry matcha iced latte.
This drink feels like self-care in a glass. It’s creamy, refreshing, naturally sweet, and genuinely so satisfying. The earthy matcha and sweet strawberry blend together beautifully, and it’s way easier than it looks!
If you’re thinking about making matcha at home, I highly recommend starting with a good quality powder. My favorite brand is , the flavor and texture are just right every time. You can grab it here.
Also, if you want to get the full authentic experience, I use a traditional matcha whisk and bowl set. I got mine from here, and it really makes a difference in how smooth and frothy your matcha turns out.
Here’s the method I swear by when whisking matcha: 30-20-10 whisking method (room temp water)
• 30 seconds – Whisk from the bottom: Add all your room temperature water to your sifted matcha powder. Whisk vigorously in an M or zigzag motion, keeping the whisk touching the bottom of the bowl to break down clumps and fully blend the powder.
• 20 seconds – Froth it up: Lift the whisk slightly above the bottom and continue whisking in the same M-motion to build a rich, foamy top.
• 10 seconds – Smooth it out: Finish with gentle circular whisking across the surface to pop any big bubbles and create that beautiful microfoam.
Ingredients:
- 1 cup frozen strawberries
- 2–3 tbsp sweetener (sugar, honey, or syrup, your choice!)
- 1/4 cup water (for strawberry syrup)
- 2 tsp matcha powder
- 1/4 cup cold water (for matcha)
- 1 tbsp thickened cream
- 1 cup oat milk (or any milk you love)
- Ice
Method:
1. Make the Strawberry Syrup
In a small saucepan, combine frozen strawberries, sweetener, and water. Cook on medium heat, stirring occasionally, for 5–7 minutes until the berries break down and it thickens slightly. Let it cool. Optional: strain for a smooth texture, or leave it chunky for a rustic feel.
2. Prepare the Matcha
In a separate bowl, whisk the matcha using the 30-20-10 method above.
3. Mix the Milk
Want a pretty pink milk layer? Stir 1–2 tablespoons of your strawberry syrup into the oat milk.
4. Assemble the Drink
Start with a layer of strawberry syrup at the bottom. Fill your glass with ice. Slowly pour in the oat milk. Gently layer the matcha on top for that dreamy café-style look.
Serve in a beautiful glass or one of our Bubble Cups for the perfect finishing touch.
Thanks for being here and for sharing these small joys with me. Until next time - happy sipping!