Sweet strawberry, cold milk and freshly whisked matcha make a colorful iced drink that is easy to adapt to your café menu. This strawberry matcha latte recipe gives baristas a measured starting point for consistent portions and a clear three-layer presentation.
The formula below is a development recipe: test it with your own strawberry base, milk, ice and cup before putting it on the menu. Fruit sweetness and commercial purée concentration vary, so final adjustments should come from tasting.
Single-Serve Strawberry Matcha Latte
Yield: one drink in an approximately 450–500 ml cup. Assembly time: about 5 minutes with the strawberry base prepared.
- 2 g unsweetened matcha powder
- 40 ml water at approximately 70–80°C
- 40 g unsweetened strawberry purée
- 10 ml simple syrup, plus more to taste
- 180 ml cold milk or a suitable plant-based alternative
- 120 g ice, adjusted to cup size
- Optional: a fresh strawberry for garnish
If you use sweetened strawberry sauce, start without the syrup and taste before adding it. For a stronger tea profile, trial 2.5 g matcha while keeping the other ingredients consistent.
How to Make It
- Prepare the fruit base. Mix strawberry purée with the syrup. For a fresh-fruit version, wash and hull strawberries, blend until smooth, then weigh the purée. Strain if your service format calls for a smoother texture.
- Whisk the matcha. Sift the matcha into a bowl. Add the water and whisk until smooth, with no dry pockets. Avoid pouring boiling water directly over the powder.
- Build the bottom layer. Add the strawberry base to the serving glass, then add ice.
- Add the milk. Pour cold milk slowly over the ice to reduce disturbance of the strawberry layer.
- Finish with matcha. Pour the whisked matcha gently over the ice or the back of a spoon. Garnish if desired and serve immediately with instructions to stir before drinking.
A 10-Drink Café Batch
Scale the ingredients by weight and volume to make portioning easier during service. Keep the components separate until each order is assembled.
| Ingredient | One drink | 10 drinks |
|---|---|---|
| Matcha powder | 2 g | 20 g |
| Water for whisking | 40 ml | 400 ml |
| Strawberry purée | 40 g | 400 g |
| Simple syrup | 10 ml | 100 ml |
| Milk | 180 ml | 1.8 L |
| Ice | 120 g | 1.2 kg |
Combine the purée and syrup in a clean, labeled container. Use a scale or a calibrated portioning tool to divide the finished mixture into ten equal portions. Measure milk separately for each drink. Whisk matcha to order for the freshest presentation; the 400 ml water total is a purchasing and preparation guide, not a recommendation to hold a large batch of prepared tea.
Keep milk and prepared fruit refrigerated under your café’s food-safety procedures. Establish validated preparation, holding and discard rules for your ingredients and local requirements. Do not assign a shelf life to a homemade fruit base without an appropriate safety assessment.
Barista Tips for Consistent Results
- Standardize the fruit. Record the purée brand or fruit specification and taste each new batch. A sweetened sauce needs a different syrup dose from unsweetened purée.
- Control the pour. A thick fruit base, cold milk, sufficient ice and a gentle pour help preserve the layers. Separation is a presentation effect; the drink should be stirred before tasting.
- Fix clumps at the whisking step. Sift the powder, use a clean whisk and fully disperse it before adding it to the glass.
- Test every milk option. Dairy and plant-based milks differ in sweetness, body and appearance. Taste each option with the same measured tea and fruit portions.
- Adjust one variable at a time. Change the syrup first for sweetness, the matcha dose for tea intensity, or the milk volume for body. Record the final approved recipe.
Choosing Matcha for a Strawberry Latte
Look for a matcha that remains distinct alongside milk and fruit, disperses smoothly and delivers a repeatable flavor at your target dose. Compare samples in the finished drink rather than judging powder color alone. Ask suppliers about product specifications, storage guidance, available documentation and consistency between lots.
For more background on origin and commercial applications, read our guide to Chinese matcha vs Japanese matcha.
Menu Costing and Service
Calculate ingredient cost per serving from the actual amounts used: matcha, fruit base, syrup, milk, garnish, ice and packaging. Include preparation losses and your normal overhead and labor assumptions when setting a selling price. Use a scale during recipe development, then validate any pump or scoop against the approved portion.
A useful menu description is: “Iced matcha latte with strawberry purée and your choice of milk.” Make milk options and relevant allergens clear to customers. Offer sweetness adjustments only when your fruit base and workflow allow them.
Frequently Asked Questions
Can I use strawberry jam?
Yes, as a recipe variation, but jam usually contains more sugar and has a different texture. Loosen a measured portion if needed, omit the initial syrup and retest the full drink.
Can I make it without dairy?
Use a plant-based milk that works with your desired texture and flavor. Check all ingredients and your preparation process before making dietary or allergen claims.
Why do the layers mix?
A fast pour, a thin fruit base or insufficient ice can disturb the layers. Pour slowly over the ice and serve promptly. Some mixing is normal and does not prevent a good-tasting drink.
Can I prepare the whole drink ahead?
Assemble to order for the best ice level and appearance. Prepare and portion the components separately under your established food-safety procedures.
Develop Your Café’s Matcha Menu
Planning a seasonal strawberry matcha latte or a broader drinks range? Contact Matcha Origin Co to discuss your café’s matcha requirements. Share your milk choice, target dose, expected volume and desired flavor profile so you can discuss suitable options and sample availability.
Explore another café menu concept: try our Salted Vanilla Matcha Latte Recipe for Cafés.