A strawberry matcha latte
A strawberry matcha latte is a easy Japanese recipe that serves 1. 150 calories per serving. Recipe by Angus Wan on YouTube.
Prep: 5 min | Cook: 5 min | Total: 15 min
Cost: $1.85 total, $1.85 per serving
Ingredients
- 5 medium Fresh Strawberries (choose the mushiest ones, washed and hulled)
- 1 tablespoon Granulated Sugar (adjust to taste)
- 1 cup Ice Cubes (plain water ice)
- 1 cup Milk (whole milk recommended for creaminess; can use plant‑based milk)
- 1 teaspoon Ceremonial Matcha Powder (high‑quality ceremonial grade; about 2 g)
- 2 tablespoons Hot Water (just boiled and cooled slightly (about 80‑85 °C))
Instructions
Prepare Strawberries
Wash the strawberries, hull them, and place five medium, slightly mushy berries into a glass.
Time: PT2M
Muddle with Sugar
Add 1 tablespoon of granulated sugar to the berries and muddle with a spoon or muddler until the fruit is fully crushed and a sweet juice forms.
Time: PT2M
Add Ice and Milk
Fill the glass with 1 cup of ice cubes, then pour in 1 cup of cold milk.
Time: PT1M
Whisk Matcha
In a small bowl, combine 1 teaspoon of ceremonial matcha powder with 2 tablespoons of hot water (80‑85 °C). Whisk briskly with a bamboo whisk until a thick, creamy froth forms with no lumps.
Time: PT2M
Temperature: 80-85°C
Combine and Serve
Pour the matcha froth over the strawberry‑milk mixture, give a gentle stir to blend, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 25 g
- Fat
- 5 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made vegan by using plant‑based milk and a honey substitute
Allergens: Milk
Ingredient Substitutions
- Instead of Fresh Strawberries: Frozen strawberries, Strawberry puree
- Instead of Granulated Sugar: Honey, Agave syrup
- Instead of Ice Cubes: Crushed ice
- Instead of Milk: Almond milk, Oat milk, Soy milk
- Instead of Ceremonial Matcha Powder: Culinary grade matcha
- Instead of Hot Water: Warm milk (for a richer texture)
Equipment Needed
- Small Bowl
- Bamboo Whisk (Chasen) or Small Whisk
- Muddler or Spoon
- Glass or Serving Cup
- Measuring Spoons
- Stirring Spoon
Critical Steps — Do Not Skip
- Muddling the strawberries until fully crushed
- Whisking the matcha to a smooth, frothy consistency
Chef Tips from the Video
- Use high‑quality ceremonial matcha for a smoother, less bitter flavor.
- Chill the glass beforehand for an extra‑cold beverage.
- If you prefer a thicker texture, blend the strawberries, sugar, and ice before adding milk.
Troubleshooting
Matcha forms clumps and does not froth.
Sift the matcha powder before adding water and whisk vigorously in a ‘W’ motion; using a bamboo whisk gives the best result.
Strawberry mixture is too watery.
Add a few more strawberries or reduce the amount of ice; you can also strain excess juice before adding milk.
Latte is not sweet enough.
Add an extra half‑teaspoon of sugar or a drizzle of honey, then stir.
Storage
Refrigerator: Can be stored in a sealed container for up to 24 hours; ice will melt, so add fresh ice before serving.
Freezer: Not recommended; texture will change.
Room temperature: Best enjoyed immediately; will separate after 30 minutes.
Make-Ahead Tips
- Muddle the strawberries with sugar and keep refrigerated; add ice and milk just before serving.
- Pre‑whisk the matcha and store the froth in a thermos for up to 30 minutes.
Frequently Asked Questions
What is the cultural significance and history of a Strawberry Matcha Latte in Japanese‑inspired beverage culture?
While traditional Japanese tea drinks focus on pure matcha, modern cafés have embraced fruit‑infused lattes to appeal to global palates. The Strawberry Matcha Latte blends the ceremonial matcha ritual with a bright, seasonal fruit, reflecting Japan’s love for seasonal ingredients and contemporary café trends.
What are the traditional regional variations of matcha‑based drinks in Japan?
In Japan, matcha is served traditionally as a whisked tea (usucha) or thick tea (koicha). Regional twists include adding sweet red bean paste (matcha anko), citrus (yuzu matcha), or even sakura (cherry blossom) flavor. Fruit‑based lattes like strawberry are a modern, Western‑influenced adaptation.
How is a Strawberry Matcha Latte traditionally served in Japanese cafés?
It is usually presented in a tall glass or ceramic cup, often topped with a light layer of matcha froth and a drizzle of strawberry puree for visual contrast. Some cafés garnish with a fresh strawberry slice or a dusting of matcha powder.
What occasions or celebrations is a Strawberry Matcha Latte associated with in contemporary Japanese café culture?
The drink is popular during spring and summer festivals when strawberries are in season, and it is often featured in limited‑time seasonal menus, birthday celebrations, and Instagram‑friendly café promotions.
What other Japanese‑style drinks pair well with a Strawberry Matcha Latte?
Pair it with a light Japanese cheesecake, mochi ice cream, or a savory onigiri for contrast. For a beverage combo, a cold barley tea (mugicha) or a yuzu soda balances the richness of the latte.
What are the most common mistakes to avoid when making a Strawberry Matcha Latte at home?
Common errors include using too much water for the matcha (resulting in a weak froth), not muddling the strawberries enough (leaving large fruit pieces), and adding ice that melts too quickly, diluting the flavor. Follow the critical steps for proper muddling and whisking.
Why does this Strawberry Matcha Latte recipe whisk matcha with hot water instead of using cold milk directly?
Whisking matcha with hot water (80‑85 °C) fully dissolves the powder and creates a creamy froth, which blends more smoothly with the cold milk and strawberry mixture. Adding matcha directly to cold milk can leave clumps and a gritty texture.
Can I make the Strawberry Matcha Latte ahead of time and how should I store it?
Yes, you can pre‑muddle the strawberries with sugar and keep the mixture refrigerated for up to 24 hours. Store the whisked matcha froth in a thermos for up to 30 minutes. Add fresh ice and milk just before serving to retain texture.
What texture and appearance should I look for when the matcha is properly whisked for this latte?
The matcha should be a bright green, thick foam with tiny bubbles and no visible powder. It should coat the back of a spoon and create a glossy surface when poured over the strawberry‑milk base.
How do I know when the Strawberry Matcha Latte is done cooking?
The latte is finished once the matcha froth is fully formed, the strawberry‑milk mixture is chilled with ice, and everything is combined with a gentle stir. There is no further cooking; the drink should be served immediately while still cold and frothy.
What does the YouTube channel Angus Wan specialize in?
The YouTube channel Angus Wan focuses on simple, farm‑to‑table recipes that highlight fresh, seasonal produce with a modern twist, often featuring quick beverage and snack ideas for home cooks.
How does the YouTube channel Angus Wan's approach to Japanese‑inspired drinks differ from other cooking channels?
Angus Wan emphasizes using ingredients straight from the garden or local farms, keeping techniques minimal and equipment simple, whereas many other channels rely on elaborate setups or specialty gadgets. This creates an accessible, rustic style that still respects traditional flavors.
Last updated: September 2, 2026
