Strawberry Matcha
Strawberry matcha looks fancy but it's just three things stacked: strawberry purée at the bottom, milk in the middle, matcha on top. The trick is keeping the layers separate — pour slowly over the back of a spoon and they hold beautifully until you stir them together at the first sip.
- Prep time
- 7 minutes
- Servings
- 1 glass (400 ml)
- Difficulty
- Easy
Ingredients
- 150 g fresh or frozen strawberries
- 1–2 tbsp sugar (or honey)
- 1 tsp lemon juice — optional, brightens the strawberry
- 1 tsp matcha powder
- 60 ml warm water (~75 °C)
- 200 ml cold milk (oat or whole)
- Ice — fill the glass
Instructions
- 1Mash the strawberries with sugar and lemon juice in a bowl. Don't blend smooth — chunky purée looks better and tastes brighter.
- 2Spoon the strawberry purée into the bottom of a tall glass. Add ice on top until three-quarters full.
- 3Pour the cold milk slowly over the ice. The ice slows it down and keeps the strawberry layer underneath.
- 4Sift matcha, whisk with the warm water until smooth. Pour the matcha gently over the back of a spoon onto the milk for a clean third layer.
- 5Serve with a long spoon. Stir at the table.
Tips
- Frozen strawberries actually work better — they release more juice when mashed.
- If your strawberries are sour, add a splash of vanilla extract along with the sugar.
- Use a wide glass — the layered look needs surface area.
FAQ
Can I make strawberry matcha without sugar?
Yes — use ripe strawberries and substitute mashed banana or a date for sweetness. The drink will be less bright but still good.
What's the strawberry-to-matcha ratio?
Roughly 150 g strawberries to 1 tsp matcha. Strawberry should lead; matcha is the finishing accent.
Why use lemon juice?
It lifts the strawberry flavor and prevents the purée from going dull-pink in the glass.