I thought I liked matcha until I tried an iced strawberry matcha and now I genuinely love it. That combination of earthy, slightly grassy matcha with sweet fresh strawberry cold foam piled on top is one of those drink discoveries that makes you feel like you have been missing out and also incredibly glad you finally found it. This is the drink that looks like it belongs in a specialty cafe window and comes together in your own kitchen in about fifteen minutes.

The matcha base is where everything starts and the quality of your matcha matters more here than in almost any other application. Ceremonial grade matcha has a smooth, naturally sweet earthiness that works beautifully with the strawberry foam on top. Cooking grade matcha tends to be more bitter and that bitterness can compete with the sweetness of the foam in a way that throws the whole drink off. Sift the matcha before you whisk it so there are no clumps and add the honey before whisking so it dissolves right into the hot water. A bamboo whisk and a vigorous sixty second whisk is what gives you that beautiful frothy, bubbly top on the matcha before it goes over the ice.

The strawberry cold foam is the moment this drink becomes something really special. Fresh strawberries, heavy cream, vanilla syrup, and a splash of milk blended together until smooth and thick and the most gorgeous shade of pink you have ever seen on top of a drink. The key is stopping the blender at the right moment. You want it at a milkshake consistency, pourable but thick enough to sit on top of the matcha and milk without immediately sinking. Blend too long and the cream whips too stiff and it will not pour. Watch it closely and stop the second it looks smooth and creamy.

The layers in this drink are part of what makes it so stunning and the pour order is what creates them. Matcha goes in first over the ice, then milk fills the glass three quarters of the way, and then the strawberry cold foam goes on top last so it floats and creates that beautiful pink and green contrast that makes this drink genuinely one of the prettiest things you can put on camera. Stir it right before you drink and enjoy every single sip of the drink that officially made me a matcha person.

Why You’ll Love This Recipe:

The homemade vanilla syrup and strawberry cold foam take this from a basic matcha to something that tastes like a twelve dollar specialty cafe drink at home for a fraction of the cost
The pink and green layers make it one of the most beautiful drinks you will ever put on camera, which is always a bonus
The matcha provides a smooth natural energy boost without the jitters that come from coffee, making this a great afternoon pick-me-up
Completely customizable with any milk you love and the vanilla syrup does double duty in lattes, cold brew, and countless other drinks all week

Key Ingredients:

Ceremonial grade matcha: One teaspoon sifted before whisking is the foundation of the whole drink and the quality genuinely matters here. Ceremonial grade has a naturally smooth sweetness that pairs beautifully with the strawberry foam. Cooking grade matcha is more bitter and that bitterness competes with the sweetness of the foam in a way that throws the whole drink off
Honey: One teaspoon whisked into the hot water with the matcha before anything else goes in so it dissolves completely and sweetens the base evenly. The honey adds a floral warmth that pairs with matcha in a more natural and complementary way than sugar does
Fresh strawberries: Two to three strawberries blended with the heavy cream, vanilla syrup, and milk into the strawberry cold foam. Fresh is strongly recommended over frozen for the brightest color and most vibrant strawberry flavor in the foam
Heavy cream: A quarter cup is the base of the cold foam that creates that thick, cloud-like, slightly pourable consistency that sits beautifully on top of the matcha and milk. Heavy cream is essential here because lower fat alternatives will not blend into the same thick stable foam that stays on the surface without immediately sinking
Vanilla syrup: Two tablespoons in the cold foam adds sweetness and that warm vanilla note that rounds out the strawberry flavor and makes the foam taste like something from a specialty cafe rather than just blended cream. The same vanilla syrup used across the whole coffee drink series on this blog
Milk: Three quarters of a cup poured over the matcha and ice fills the glass before the foam goes on and creates that beautiful green layer that contrasts so dramatically with the pink foam on top. Any milk you prefer works here and oat milk specifically pairs really naturally with the earthy matcha

Tips for Success:

Always sift your matcha before whisking to prevent clumps and ensure a smooth even base
Use ceremonial grade matcha for the smoothest sweetest flavor that pairs best with the strawberry foam
Blend the strawberry cold foam just until smooth and milkshake-like. Over-blending will whip the cream too stiff and it will not pour
Make a bigger batch of vanilla syrup than you need because it keeps for a week and works in so many other drinks

Storage:

The vanilla syrup keeps in an airtight container in the refrigerator for up to one week. The strawberry cold foam is best made fresh right before serving as it will separate and deflate if stored. The assembled drink is best enjoyed immediately.

FAQ:

What matcha should I use?
Ceremonial grade matcha is strongly recommended here. It has a naturally sweeter, smoother flavor than cooking grade matcha which can taste bitter and grassy in a cold drink. A good ceremonial grade matcha makes a noticeable difference in the final drink.

Can I make the strawberry cold foam without a blender?
A small personal blender or milk frother works best for the cold foam. A regular frother will not break down the strawberries. If you do not have a small blender, blend the strawberries alone first, strain out the seeds, and then froth the cream and strawberry juice together with a frother.

Can I use frozen strawberries?
Fresh strawberries give you the best flavor and color for the cold foam. If you only have frozen, thaw them completely and drain any excess liquid before blending so the foam is not too watery.