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Strawberry Matcha Latte

A creamy, vibrant green matcha base swirled with bright strawberry compote, creating a visual masterpiece that combines the delicate, slightly earthy notes of ceremonial matcha with the sweet tartness of fresh strawberries.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 serving
Course: Drinks and Beverages
Cuisine: Japanese-Inspired Fusion
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Matcha Base
  • 1 teaspoon high-quality matcha powder ceremonial or culinary grade
  • 2 tablespoons hot water between 160-180 degrees Fahrenheit
  • 1 cup milk of choice dairy, oat, almond, or coconut
  • 1 tablespoon sweetener agave, honey, or simple syrup
  • 1/4 teaspoon vanilla extract optional but recommended
For the Strawberry Compote
  • 1/2 cup fresh strawberries hulled and halved
  • 1 tablespoon sugar or agave nectar
  • 1/2 tablespoon lemon juice
  • Pinch of salt

Equipment

  • Small saucepan or milk frother
  • Matcha whisk (traditional bamboo whisk) or small wire whisk
  • Small bowl for whisking matcha
  • Measuring spoons and cups
  • Tall glass or mug
  • Spoon for stirring
  • Fine mesh strainer

Method
 

  1. Add halved strawberries, sugar, lemon juice, and salt to a small saucepan over medium heat. Stir occasionally and cook for 3 to 4 minutes until the strawberries soften and release their juices, creating a chunky, vibrant compote.
  2. For a smoother drink, pour the cooked compote through a fine-mesh strainer, pressing gently to extract maximum flavor and juice while leaving the solids behind. This step is optional.
  3. Pour matcha powder through a fine-mesh strainer into a small bowl to remove any lumps.
  4. Pour hot water (160-180 degrees Fahrenheit) over the sifted matcha powder. If you don't have a thermometer, let recently boiled water sit for about 3 minutes before using.
  5. Using a matcha whisk or small wire whisk, whisk the matcha and hot water vigorously in an M or W motion for about 30 to 45 seconds until the mixture becomes frothy and bright green.
  6. Heat your milk of choice in a small saucepan or milk frother until steaming (around 150-160 degrees Fahrenheit). If frothing, aim for about 1/3 foam and 2/3 steamed milk.
  7. Pour the prepared matcha mixture into your tall glass or mug, then add the sweetener of your choice. Stir well to dissolve the sweetener completely before adding the milk.
  8. Pour the warm, frothed milk slowly into the matcha base, holding back the foam with a spoon so it layers on top. Once the milk is added, gently pour the strawberry compote over the top, allowing it to swirl naturally into the green base for that beautiful marbled effect.
  9. Top with any remaining strawberry compote, a dollop of foam, or fresh strawberry slices for visual appeal. Stir gently before drinking to blend the flavors.

Notes

The temperature of your water matters more than you'd think; water that's too hot turns matcha bitter and muddy, while water that's too cool won't whisk properly and creates a grainy texture. Use ceremonial-grade matcha if possible for a smoother, less bitter flavor. Make the strawberry compote ahead and store it in the refrigerator for up to three days. For a cold version, chill the matcha base and serve it over ice.