This easy homemade Iced Strawberry Milk Matcha Latte is the iced matcha you’ll want to be making summer long. Homemade strawberry milk, fresh strawberry jam, and a touch of vanilla are all stirred together with matcha tea. Serve this sweet summery strawberry latte over ice. A wonderful iced tea to enjoy whenever the craving hits!
I never really thought I’d be saying this about matcha, but I’m genuinely so excited to share this recipe. Not only do I love the drink itself, but I love how pretty this latte is. It’s ever so perfectly sweet, totally delicious, and beautiful!
To back up a little for you, I’m not someone who regularly enjoys tea. I do love a homemade lemon hibiscus iced tea, but I make it more like lemonade and less like tea.
My whole life I’ve wanted to be a tea drinker. But every time I give it yet another try, I realize again that it’s just not something I enjoy. I know, crazy.
Matcha on its own I could never do, but up until now, I’d never tried a matcha latte. After years of hearing everyone gush over their matcha I figured I’d try a sweetened version. I love the swirled look of the Starbucks strawberry pink drink, so I turned that into a matcha latte.
Perfection beyond belief. I know that there are many strawberry matcha lattes around, but I have to say, I think it’s the strawberry milk that’s the game-changer.
Here are the details
Honestly, this is really simple. You have to start with the strawberry milk. I make it with milk, strawberry jam, and a touch of vanilla.
Now, I did make my own jam. Obviously, this isn’t something you have to do. But I will say, if you have strawberries on hand, you should really make the jam! It’s just strawberries, honey, lemon, and vanilla simmered together until jammy. It’s 100x more delicious than anything from the store. It’d be amazing on toast or even a PB&J.
Blend the milk with the jam and a little vanilla until it’s creamy and frothy. Depending on the milk you use, this mix should be super thick and creamy. Not as thick as cream, but definitely thick like whole milk.
I have been using pistachio milk, but any milk will do.
The rest is easy. You need to bloom the matcha with hot water, then add additional cold water, and whisk until frothy. If you want a sweeter latte, you can add some honey. I love to use a lavender honey. It makes the latte just that much more special.
Pour the strawberry milk over ice, then add the matcha. Mix and enjoy. It’s the strawberry milk that really does it for me. When mixed with the matcha it adds the perfect creamy, sweetness to the earthiness of the matcha.
So yummy – simple, but absolutely perfect.
If you want to be fancy
If you want to be fancy, make ice cubes! I made coconut lavender, coconut matcha, and then blueberry. Once they melted into the latte I loved them all. The combo of the matcha + blueberry is especially awesome, and I love that they don’t water the latte down. The homemade cubes keep the drink ice-cold and creamy.
Have fun with the ice!
Looking for other fun summer recipes, try these:
Lastly, if you make this iced strawberry milk matcha latte, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Iced Strawberry Milk Matcha Latte
Servings: 1 latte
Calories Per Serving: 194 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1. To make the strawberry milk. Combine all ingredients in a blender and blend until creamy. 2. To make the matcha. In a bowl, whisk together the matcha and hot water until a paste forms. Add 1/2 cup cold water and the honey, if using, whisk until frothy. 3. Pour the strawberry milk over ice, then pour over the matcha. Stir to combine.
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Strawberry Vanilla Jam: Add 3 cups sliced strawberries, 1/4 cup honey, and 2 teaspoons lemon juice to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and stir in the vanilla. Let cool.