Strawberry Matcha Latte Recipe: Syrup, Milk, and a Layered Pour
Today's recipe is another simple one — a bright, juicy summer drink. Sweet, cold, and beautiful.
Strawberry Syrup: Homemade or Ready-Made
Both work — homemade gives more control over sweetness, a ready-made natural syrup is faster.
If you're making the syrup at home, set one fresh strawberry aside first for the garnish.
Ingredients
- 200 g strawberries, hulled and chopped;
- 70–100 g sugar;
- 100 ml water.
Utensils
- Small saucepan;
- Fine strainer;
- Glass bottle or jar, for storage.
Preparation
- Combine the strawberries, sugar, and water in the saucepan.
- Bring to a simmer over medium heat, stirring occasionally, until the strawberries soften and the sugar fully dissolves — about 10 minutes.
- Lightly mash the strawberries with a fork to release more flavour.
- Strain out the solids, keeping the syrup. Let cool completely.
- Transfer to a bottle or jar. Keeps refrigerated for about a week.
Cooked syrup works better here than fresh purée — the flavour is more concentrated.
How to Build the Latte
Ingredients
- 30–40 ml strawberry syrup (homemade or ready-made);
- Ice;
- 150-200 ml milk (plant-based);
- Matcha shot.
- 1 fresh strawberry, for garnish (optional).
Preparation
- Fill the glass 2/3 with ice.
- Pour in the strawberry syrup.
- Add milk up to the ice line, leaving enough space for the matcha shot on top.
- Pour the matcha shot slowly over the top, so the layers stay visible.
- Trim the base of a fresh strawberry flat so it can perch upright, and rest it on the rim of the glass.
How to Make a Matcha Shot
Preparation
- Sift 2-3 g matcha into a bowl (chawan).
- Add 20 ml warm water (70°C) and whisk into a smooth paste.
- Add the remaining 40 ml and whisk in an M/W motion until lightly foamy.
A strawberry matcha latte is one more way to use the same shot every matcha drink starts from — a small ritual you create for yourself, layered or stirred. For more ideas, explore our other matcha recipes.
