Warm Strawberry Matcha Latte

One quiet evening, I was scrolling through my phone when a friend texted a photo of her matcha latte, and something clicked—what if I swirled in strawberry? I had a pint of fresh berries softening on the counter, and suddenly the idea of warm fruit meeting that grassy green powder felt like the perfect remedy for the kind of day that needed gentle unfurling. Twenty minutes later, cradling a mug with ribbons of pink and jade, I realized I'd stumbled onto something that tastes like both comfort and sophistication at once.

I made this for my roommate on a Tuesday when she came home looking completely wrung out from back-to-back meetings, and watching her face soften as she held the warm mug made me understand why certain foods matter. She took one slow sip, closed her eyes for a second longer than necessary, and said nothing, which somehow said everything. That's when I knew this wasn't just a drink—it was permission to pause.

Ingredients

• Fresh or frozen strawberries: A cup of these, hulled and sliced, will be your base—frozen ones work beautifully because they've already softened slightly, so they break down faster on the heat.
• Granulated sugar: Just two tablespoons will coax out the strawberry juices and create that silky purée without making it candy-like.
• Water: One tablespoon helps the strawberries soften faster and prevents them from sticking to the pan.
• Matcha green tea powder: Use ceremonial grade if you can find it—the flavor is subtler and brighter than culinary matcha, and it dissolves into a finer froth.
• Hot water at 80°C (175°F): This temperature matters because boiling water makes matcha taste bitter and chalky, but I've learned that if you don't have a thermometer, letting water cool for about a minute after boiling works fine.
• Milk (dairy or plant-based): Oat milk creates the creamiest texture and froths beautifully, though almond milk is lighter if you prefer something less rich.
• Honey or maple syrup: Optional, but I usually add it because the tartness of strawberries paired with earthy matcha can use a touch of sweetness to feel complete.

Instructions

Start the strawberry magic:

Combine your sliced strawberries, sugar, and water in a small saucepan and turn the heat to medium. Stir occasionally for 3 to 4 minutes—you'll hear the gentle bubbling and smell something almost jammy starting to form. Once the berries have softened and released their juices, you can mash them with a fork for a textured purée or blend them smooth, depending on what calls to you.

Wake up the matcha:

Pour 2 tablespoons of hot (not boiling) water into a small bowl and add your matcha powder. Using a bamboo whisk if you have one, or even a regular whisk, move it in small circular motions until the powder dissolves and becomes frothy on top—this takes about one to two minutes and feels almost meditative.

Heat and froth the milk:

Warm your milk in a saucepan or microwave until it's steaming but not boiling. If you have a frother, use it; if you don't, a handheld whisk or even shaking the milk vigorously in a jar will create the airy texture that makes this drink feel indulgent.

Assemble the layers:

Divide that beautiful strawberry purée between two mugs, pouring it evenly into the bottom of each one. Pour the hot, frothed milk slowly over the purée so it rises gently above, then top with the whisked matcha poured in a thin stream to create that signature layered look.

Sweeten and sip:

Add honey or maple syrup if you'd like—a tablespoon or two stirred in gently will bring everything into balance. Stir before drinking so all those layers become one cohesive, creamy, slightly tart, deeply comforting sip.

Save

There's something about drinking something this visually striking that changes your whole evening—suddenly you're sitting instead of scrolling, noticing the temperature in the mug, the way the flavors shift as it cools slightly. That small act of slowness, of choosing a warm drink over the usual rush, became a ritual I looked forward to.

Choosing Your Milk

The milk you choose shapes the entire experience more than you'd expect. Dairy milk creates a richer, creamier base that lets the strawberry and matcha shine without competition, while oat milk froths into thick, stable peaks that hold their shape longer—I've learned this is important if you like your drink to look Instagram-perfect for more than thirty seconds. Almond milk is lighter and won't overpower the delicate green tea, but it needs a frother to build proper foam, otherwise it stays thin and doesn't feel as luxurious.

The Strawberry Purée Moment

Don't skip this step by using jarred strawberry jam, even though it seems faster. Making the purée fresh means you control the sweetness and can taste how the berries break down, creating something alive and bright instead of something that tastes pre-made. I used to think mashing by hand was too rustic until I realized that texture—those tiny pieces of fruit suspended in syrup—is exactly what makes the drink feel handmade and intentional.

Making It Your Own

This drink is forgiving in the best way, which means you can play with it without worrying about ruining something precious. I've added a splash of vanilla extract to deepen the creaminess, swapped the honey for a drizzle of rose syrup to echo the strawberries, and even experimented with white matcha for a sweeter, less grassy version on mornings when I wanted something gentler. The only rule is tasting as you go and trusting what your palate tells you.

• Fresh strawberries work better than frozen if you have them, though frozen are honestly just as good and sometimes soften faster since they're already broken down by ice crystals.
• A bamboo whisk for the matcha creates the silkiest froth, but I've made plenty of excellent versions with whatever whisk was in the drawer.
• If you're making this for guests, you can prepare the strawberry purée hours ahead and reheat it gently, which means you're only whisking matcha and frothing milk when people arrive.

Save

There's real beauty in how something this simple—fruit, tea, milk—can become a moment that feels significant. Make this when you need to remember how to breathe.

Kitchen Guide

→ What type of milk works best for this drink?

Both dairy and plant-based milks such as oat or almond provide a creamy texture. Use your preferred milk according to dietary needs or flavor preferences.

→ How can I make the drink vegan?

Replace dairy milk with plant-based alternatives and use maple syrup instead of honey for a fully vegan-friendly version.

→ What is the best way to froth the milk?

Use a milk frother, handheld whisk, or shake steamed milk in a jar to achieve a light and creamy froth that enhances the drink's texture.

→ Can I adjust the sweetness of the drink?

Yes, adjust sweetness by adding honey or maple syrup according to taste, or omit altogether for a more natural flavor profile.

→ What grade of matcha should I use?

High-quality ceremonial grade matcha offers the best flavor and vibrant color, ideal for this layered beverage.