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Craving a strawberry matcha drink? Skip the $10 cup—make it at home, sweeter and greener with zero fuss. Get ideas from this strawberry matcha aesthetic guide, and pair it with treats from cakes, sweets and drinks. I’m sharing my exact go-to—shortcuts, obsessions, and a few fun disasters included.
Ingredients & Substitutes
Okay, let’s be real – you probably don’t have ceremonial matcha lying around. No sweat. For a strawberry matcha drink, I use a basic matcha powder, whatever’s at the store. Use what fits your budget. Same goes for strawberries – fresh pop the flavor out, but frozen is cheaper and totally fine (pro tip: thaw them for maximum juicy-ness). I usually smash mine up with a fork. You’ll need milk – I like oat, but regular cow milk, almond, coconut, all work. Sugar, honey, or maple syrup if you want your drink on the sweet side. Sometimes I skip sweetener if my strawberries are fire.
For the lazy days: strawberry jam is a shockingly tasty shortcut. I mean, who has the patience to hull and mash when you’re hangry?
The first time I swapped in frozen strawberries (because I forgot to buy fresh), my roommate couldn’t tell the difference. She thought I’d secretly gone to Starbucks, y’all.
Expert Tips
Here’s the deal – making a strawberry matcha drink at home doesn’t need to be perfect, but a couple things absolutely make it better. Use hot, not boiling, water for the matcha or else it’ll taste like seaweed soup, ugh. I whisk with a regular kitchen whisk (no fancy bamboo brush, sorry purists). Also, layer the strawberry and milk before adding the matcha, so it looks like something out of a Parisian café. It’s weirdly fun to swirl the layers together.
One more thing – if your strawberries are bland, add a squeeze of lemon and a smidge more sweetener. Totally levels up the taste.
Also…experiment. I toss in chia seeds sometimes, like in this chia coffee drink, for a weirdly awesome texture.
If you’re stressed about foam, a jar with a tight lid works like a $50 milk frother. Shake it! Your muscles will thank you later.
How to Make a Strawberry Matcha Latte
Never made a strawberry matcha drink at home? Here’s my usual (admittedly messy) process:
- Toss 3–4 big strawberries (or ½ cup frozen, thawed) with 1–2 teaspoons sugar in a glass. Smash ‘em up good.
- Pour in ¾ cup milk over the strawberry goo. Lightly stir, but don’t mix too much. We want layers!
- In a small bowl, whisk 1 teaspoon matcha with a splash (about ¼ cup) of hot water, but not boiling – like bath water, you know?
- Add your sweetener (if you want). Pour this glowing green liquid slowly over the milk and strawberry.
- Stick a straw in there, give it a gentle swirl, and – I mean – admire your handiwork for a few seconds.
Messy? Sometimes. Delicious? Always.
| Ingredient | Measurement | Substitute Options |
|---|---|---|
| Matcha Powder | 1 tsp | Green tea powder, or omit |
| Strawberries | 3-4 large or ½ cup frozen | Frozen berries, or jam |
| Milk | ¾ cup | Oat, almond, coconut, or regular milk |
| Sweetener | To taste | Honey, maple syrup, or stevia |
Recipe Tips
Let’s be honest. Sometimes the matcha gets clumpy, or the color looks off, or maybe the layers get all mixed up (thanks, kids). Don’t fret – the strawberry matcha drink still slaps, promise.
- Serve with lots of ice for that “fancy café” chill.
- Try with coconut milk when you’re feeling extra. Dreamy.
- Pair with strawberry shortcake cookies for a next-level treat.
- If your strawberries are too sour, add more sweetener (rough day? Double it).
The most important thing? Don’t aim for perfection. This is about fresh flavor, not a five-star restaurant award.
Other Matcha Recipes to Try
If you’re like me and get obsessed with matcha for two weeks, then promptly forget about it for a month, well…try mixing it up. Have you seen this coconut matcha? Wild flavor, super tropical. On weekends, I love making that or a matcha smoothie with banana and spinach (yes, spinach – you can’t taste it, promise).
Oh, and if you’re into fruity vibes, maybe a strawberry lemonade smoothie will hit the spot. It’s a nice switch up from the usual green stuff.
Common Questions
Q: What if I don’t have matcha powder?
A: Green tea powder works, but honestly, matcha is what gives it that bold taste and bright color. Maybe borrow from a neighbor?
Q: Can I use plant milks?
A: Totally. Oat milk is my top pick, but almond, cashew, or even coconut totally work in this strawberry matcha drink.
Q: How do I avoid clumpy matcha?
A: Sift your powder before whisking and use not-too-hot water. Or, shake it up like crazy in a jar.
Q: Can I make it ahead?
A: Sure, but the layers will mix together. Still tastes darn good next morning, trust me.
Q: Any way to make this sugar-free?
A: Absolutely – skip or sub sweetener with monk fruit or stevia, if that’s your thing.
Ready, Set, Sip – Go Make Your Dream Drink
End of day, a strawberry matcha drink is just fun—no barista skills required. For step-by-step videos, see Easy 5-minute Strawberry Matcha Latte – Christie at Home and Strawberry Matcha Latte – Teak & Thyme. Curious about iced versions? Try Love and Lemons and Cooking with Cocktail Rings, and get Japanese inspo from Just One Cookbook. Don’t overthink it—go wild, sip it, enjoy, and save your wallet.
Strawberry Matcha Drink
Ingredients
Method
- Toss strawberries and sugar in a glass, smash them up well.
- Pour milk over the smashed strawberries, stirring lightly to maintain layers.
- In a small bowl, whisk matcha powder with hot water until smooth.
- Add your choice of sweetener to the matcha mixture, if desired.
- Pour the whisked matcha gently over the milk and strawberries.
- Insert a straw, give it a gentle swirl, and enjoy!
