How to Make an Iced Strawberry Matcha Latte

If you’re craving a refreshing iced strawberry matcha latte, this guide gives you multiple ways to make it — whether you’re short on time or want a café-style layered drink at home. From a 1-minute blender method to a beautifully layered version and even a homemade strawberry syrup or traditional cheong, you can choose the recipe that fits your schedule.

This drink combines the earthy smoothness of matcha with the natural sweetness of strawberries, making it perfect for warm weather and matcha lovers in the UAE.

Quick & Easy Iced Strawberry Matcha Latte (1-Minute Recipe)

Note: This method is fast and delicious, but won’t create visible layers.

Ingredients

• 1–2 tsp ceremonial grade matcha powder

• 1–2 tsp strawberry jam or strawberry syrup

• 1–2 tsp vanilla essence or vanilla syrup

• 250 ml milk of your choice (dairy or plant-based)

• Plenty of ice

Method

Add all ingredients to a blender (a Nutribullet works well). Blend for about 10 seconds until smooth, pour over ice, and enjoy instantly.

Layered Iced Strawberry Matcha Latte (Café Style)

Step 1: Prepare the Matcha

Sift 1–2 teaspoons of matcha into a bowl or glass. Whisk with hot (not boiling) water until smooth and lump-free.

Step 2: Build the Layers

Fill a tall glass with ice. Add strawberry syrup or jam, followed by vanilla, then pour in your milk, leaving about 2–3 cm at the top.

Step 3: Finish with Matcha

Slowly pour the matcha over the milk to create distinct layers. Stir gently before drinking.

How to Make a Simple Strawberry Syrup

Ingredients

• 100 g fresh strawberries

• 100 g granulated sugar

Method

1. Add strawberries and sugar to a saucepan over medium heat.

2. Stir until the sugar dissolves and the strawberries soften completely.

3. Strain for a smooth syrup and allow to cool before use.

How to Make Traditional Strawberry Cheong

What Is Cheong?

Cheong is a traditional method of preserving fruit with sugar, resulting in a naturally fermented syrup used in drinks and desserts.

Ingredients

• 250 g strawberries

• 250 g granulated sugar

Method

1. Wash and fully dry the strawberries.

2. In a clean glass jar, layer strawberries and sugar, finishing with sugar on top.

3. Seal and store in a cool, dark place for up to 3 months.

4. Once ready, strain and use the syrup in matcha lattes or iced drinks.

Why This Recipe Works

• Perfect balance of sweet and earthy flavors

• Ideal for iced drinks in warm climates

• Works with dairy and plant-based milks

• Easy to customize for cafés or home baristas