Iced Strawberry Matcha Recipe

Sift and whisk

Sift 2 tsp matcha powder into a small bowl or matcha bowl to remove clumps. Add 1/4 cup hot water (about 80°C / 175°F) and whisk briskly in a zig-zag (M or W) motion with a bamboo whisk or small whisk until frothy and fully dissolved, about 15–30 seconds.

Stir in 1 tsp granulated sugar (or 1 tsp simple syrup) into the hot matcha until dissolved. Taste and adjust sweetness if desired. Set the matcha aside to cool briefly (1–2 minutes).

Blend the berries

Place 1 cup hulled and quartered fresh strawberries, 1 tbsp granulated sugar and 1 tsp lemon juice in a blender or food processor. Pulse until smooth, about 20–30 seconds. If the purée is very thick, add up to 1 tbsp cold water and pulse once more to reach a pourable but still slightly thick consistency.

Taste the purée and adjust sweetness or lemon if needed. For a smoother texture, strain the purée through a fine mesh sieve into a bowl, pressing with a spoon to remove seeds; discard solids or reserve for another use.

Assemble the drink

Fill a tall glass with about 1 cup of ice cubes. Pour the strawberry purée over the ice (use ~3–4 tablespoons for a layered look, or more if you want stronger strawberry flavor).

Slowly pour the cooled matcha over the strawberry layer so it creates a green layer above or slightly mixing through the red, depending on pour speed.

Add 1 cup cold milk (or chosen dairy-free milk) gently to fill the glass, pouring slowly over the back of a spoon if you want to preserve layers. Stir lightly if you prefer a combined pink-green color.

Optional: Float 2 tbsp cream or oat cream on top for a richer mouthfeel. Garnish with a sliced strawberry on the rim or a small spoonful of reserved purée.

Serve immediately with a straw. Stir before drinking to combine matcha and strawberry, unless you prefer layered sips.