Strawberry Cream Matcha Latte
A traditional iced matcha latte gets a twist with this Iced Strawberry Cream Matcha Latte recipe that pairs matcha green tea with a creamy layer of strawberry cream cold foam.
This two-part strawberry milk tea beverage is surprisingly easy to make.
All you have to do is make an iced matcha latte (I’ll show you how) and whip up an individual serving of strawberry cold foam.
The strawberry cream has the perfect consistency–not too thick, not too thin, and rivals what you get at the coffeeshop. (I give you my #1 tip for making it come out just right.)
If you love all things strawberry and matcha, then this recipe is a must-try!
Why You’ll Love this Drink
- Strawberries and matcha just go together. If you’re looking for a new way to enjoy matcha, topping it with strawberry cold foam makes each sip sweet, extra creamy and indulgent. For another strawberry and matcha combo, this layered strawberry matcha latte recipe is sweetened and flavored with homemade strawberry puree.
- Making a strawberry matcha at home is cheaper than picking it up from Starbucks or a Boba Tea shop and tastes better made with real strawberry syrup.
- Once you see how to make flavored sweet cream cold foam at home, it’s easy to switch the flavor for another fruit or sweetener. You can also top other drinks with it like this Iced Chai Latte with vanilla cold foam.
Strawberry Cream Matcha Latte Recipe
This 5-ingredient recipe makes a 16-ounce latte (like a Starbucks grande).
Ingredients
Strawberry Syrup: Make homemade strawberry syrup ahead of time or grab a bottle from the store.
The homemade syrup is naturally flavored with real strawberries and is super simple to make. Just prepare it in advance so it’s nice and cold.
Heavy Whipping Cream: Strawberry cream cold foam is basically a thin whipped cream mixture, so heavy whipping cream is a must for making it.
Milk: The milk is divided in this recipe. You need a splash to make the cold foam and the rest is for the matcha latte portion of the drink.
For the cold foam, I recommend using whole or 2% milk. For the latte, use your choice of milk.
Matcha: Don’t skimp when it comes to matcha. Matcha is truly a case of, you get what you pay for.
I recommend ceremonial grade matcha, the greener the better. If it’s cheap and olive color, it simply will not taste good.
Encha matcha is my go-to matcha powder.
Water and Ice: Use filtered water for the best-tasting latte. To get out the impurities, a Brita water filter pitcher works great.
Sweetener: The strawberry cream cold foam is sweetened with strawberry syrup. If you want to sweeten the matcha latte even more, stir some strawberry syrup into the drink, as well.
Strawberries to Garnish (optional): If you want to add a few strawberries to the latte portion of the drink, toss in some finely diced strawberries or freeze-dried strawberries. They plump back up when mixed in liquid.
I like to add some fresh strawberries on top.
Instructions
Detailed recipe and instructions are in recipe card at bottom of post.
1. Make the strawberry cream cold foam.
- Before you do anything else, place a small bowl or large glass measuring cup with handle, and a small whisk in the freezer. The colder the utensils get the better.
- When the bowl is cold, add heavy cream, splash of milk and strawberry syrup to it. Try to keep your warm hands off the bowl, and vigorously whisk for at least 1 minute. Put some elbow grease in here. You need to whisk in a bunch of air to thicken it up.
- Return the mixture and whisk to the freezer.
- When the iced latte is ready to be topped, remove the strawberry cream mixture from the freezer and whisk it once more until it’s as thick as melted ice cream.
My #1 tip to make sweet cream cold foam that comes out just right is to use the freezer. A bowl, whisk and ingredients that are chilled in the freezer, give the cream structure when air is added in by whisking. If it’s not getting thick enough, simply put everything back in the freezer while you prep the rest of latte. An additional chill and a second whisking always do the trick.
2. Make the iced matcha latte.
- Sift matcha into a small bowl.
- Pour in water (cold is fine), then whisk it. You can use a traditional matcha whisk and follow a W pattern. I use this battery powered aerolatte whisk.
Did you know you can make matcha with cold water? It comes out sweeter! If you prefer to heat the water, don’t exceed 175 °F. Matcha leaves are delicate and burn easily. Even the best matcha will taste bitter if the water is too hot.
3. Assemble the latte.
- Pour matcha and milk into a glass that holds at least 16 ounces. (Now’s the time to stir in more strawberry syrup and bits of strawberry fruit, if desired.)
- Add ice, leaving about 1 inch of space at the top.
- Remove the strawberry cream cold foam from the freezer and whisk it a second time until it resembles melted ice cream. Pour it on top of the matcha latte.
- Garnish with strawberries (optional).
Recipe Notes
Serve immediately. This matcha latte with strawberry cold foam is best enjoyed immediately.
Skip the straw. Cold foam-topped beverages are meant to be sipped. This way every sip is creamy.
Make the matcha with cold water. Since this is an iced latte it is perfectly fine to make it with cold water.
A cold bowl, whisk and ingredients, and old-fashioned elbow grease make thicker cold foam than a milk frother. Through a lot of trial and error, I’ve found that a handheld or electric milk frother that many people use for making homemade cold foam, just doesn’t get it thick enough.
More Matcha Recipes
- How to Make a Strawberry Matcha Latte
- Homemade Banana Matcha Smoothie
- 3-Ingredient Matcha Milkshake
- 5-Minute Matcha Affogato
- Homemade Starbucks Iced Chai Latte with Matcha Cream Cold Foam
- Quick & Easy Vanilla Matcha Latte Recipe
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Strawberry Cream Matcha Latte
This easy Iced Strawberry Cream Matcha Latte is a delicious way to enjoy matcha green tea with a fruity twist. The latte is topped with the creamiest strawberry cold foam, giving the drink its signature pink and green layers. It only takes about 5 minutes to make.
Ingredients
For the Iced Matcha Latte
- 1 teaspoon matcha powder
- 4 ounces water, filtered
- 4 ounces milk
- 1 cup ice
For the Strawberry Cream Cold Foam
- 1/4 cup heavy cream
- 1 tablespoon milk (whole or 2%)
- 1 1/2 teaspoons strawberry syrup
Instructions
- Make the strawberry cream cold foam. Chill a small bowl or large glass measuring cup with handle, and a small whisk in the freezer for a few minutes. The colder they get the better. Remove from freezer and add heavy cream, splash of milk and strawberry syrup to the cold bowl. Vigorously whisk for at least 1 minute, trying to keep your warm hands from touching the bowl. Return the mixture and whisk to the freezer while you prepare the matcha.
- Prepare the matcha. Sift matcha into a small bowl. Pour in water (cold or no more than 175 °F) and whisk until it's slightly frothy on top.
- Assemble the drink. Add prepared matcha and milk to a 16-ounce drinking glass. For additional sweetener and more strawberry flavor, add in some strawberry syrup (optional). Fill cup with ice, leaving about 1 inch of space to the rim.
- Add strawberry cream and toppings. Remove strawberry cream from the freezer and whisk it a little more until it's the consistency of melted ice cream. Pour on top of the matcha latte. Garnish with chopped fresh strawberries, if desired.
- Serve immediately.
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