Iced pink matcha latte with strawberry foam

Reading time: ±4 minutes | Last updated: May 2026

This is the matcha recipe that is going to take over your Instagram feed. Three perfect layers in a tall glass: bright green matcha at the bottom, cold white milk in the middle, and a cloud of pink strawberry foam on top. It looks spectacular, tastes refreshing, and is ready in 5 minutes.

We make this recipe with ceremonial Unmatched Matcha from Kagoshima. The gentle umami of ceremonial matcha pairs perfectly with the fruity sweetness of fresh strawberries, without the bitterness found in lower-quality grades. The result: a drink that tastes as good as it looks.

At a glance

Ingredients

For the matcha layer:

• 2 grams of ceremonial Unmatched Matcha (approx. 1 teaspoon)

• 60 ml warm water (70 to 80 °C)

• Optional: half a teaspoon of honey or agave syrup

For the strawberry foam:

• 3 tablespoons of whole milk or oat milk

• 3 tablespoons of heavy cream (or plant-based cream)

• 1 to 2 tablespoons of strawberry puree (freshly blended or from a jar)

For the glass:

• 200 ml cold milk of your choice (oat milk, almond milk, or whole milk)

• A generous handful of ice cubes

Preparation: step by step

Step 1: Make the matcha shot

1. Sift 2 grams of Unmatched Matcha into a wide bowl or shot glass.

2. Add 60 ml of warm water (70 to 80 °C, never boiling).

3. Whisk with a chasen, milk frother, or fork until a smooth, frothy paste forms. Optionally, add half a teaspoon of honey.

4. Set the matcha shot aside to cool down.

Pro tip: Let the matcha shot cool for 1 to 2 minutes before pouring over ice. This keeps the ice from melting immediately and helps the layers stay intact for longer.

Step 2: Make the strawberry foam

1. Combine 3 tablespoons of milk, 3 tablespoons of heavy cream, and 1 to 2 tablespoons of strawberry puree in a sealable jar (mason jar or shaker).

2. Close the jar tightly and shake vigorously for 20 to 30 seconds. You want a thick, creamy, pink foam.

3. No jar on hand? Use a milk frother or hand mixer to whip the mixture until thick and airy.

Pro tip: For the most beautiful pink color without added sugar: blend 4 to 5 fresh strawberries into a smooth puree and use that. During strawberry season (May to August), Dutch strawberries are the sweetest.

Step 3: Build the layers

1. Fill a tall glass (approx. 350 to 400 ml) two-thirds full with ice cubes.

2. Pour the matcha shot slowly over the ice. This will be the bottom green layer.

3. Slowly pour the cold milk on top. The milk will sink between the ice to form the white middle layer.

4. Spoon or pour the pink strawberry foam as the final layer on top. Let it float gently on the milk.

5. Optional: sprinkle a tiny bit of matcha powder over the pink foam for a green accent.

Pro tip: Pour each layer slowly over the back of a spoon. This keeps the layers separated, giving you the perfect three-layer effect.

The result: three layers, zero effort

If all goes well (and it will, this recipe is virtually impossible to ruin), you now have a glass with three perfect layers. Bottom: bright green matcha. Middle: cold white milk. Top: a cloud of pink strawberry foam. It is the most beautiful drink you can make at home.

Stir everything together before drinking. The flavors combine into a creamy, fruity matcha latte that is both refreshing and full-bodied. The umami of the ceremonial matcha, the sweetness of the strawberries, and the creaminess of the foam complement each other perfectly.

Nutritional values (approximate)

Looking to reduce calories? Use plant-based cream and unsweetened oat milk. That will bring you to around 80 to 100 kcal.

3 variations on this recipe

Mango version. Replace the strawberry puree with mango puree. You get an orange foam layer that contrasts beautifully with the green of the matcha. Use a ripe mango or frozen mango.

Raspberry version. Blend 2 tablespoons of raspberries into a puree and strain the seeds. The result is a deeper pink, almost purple foam with a slightly tart note that pairs well with the umami of matcha.

Plant-based version. Replace the heavy cream with coconut cream and the milk with oat milk. Entirely plant-based, dairy-free, and just as tasty. The coconut adds a subtle tropical note.

Tips for the perfect result

Use ceremonial matcha. In an iced latte with fruit, you can taste the quality of your matcha very clearly. Culinary grade matcha tastes bitter and flat here. Ceremonial Unmatched Matcha provides the soft, full flavor this recipe needs.

Lots of ice. Fill your glass at least two-thirds with ice. More ice means colder layers that stay separated for longer. The drink looks beautiful for longer and melts more slowly.

Fresh is best. Fresh strawberries provide the most beautiful color and the best taste. During the Dutch strawberry season (May to August) they are at their best. Outside of the season, frozen works well too.

Drink immediately. After 10 to 15 minutes, the layers begin to blend. That's fine for the taste, but less so for the presentation. Take a picture, then enjoy.

More cold matcha recipes? Read how to make the perfect iced matcha latte: 3 variations or check out 5 matcha recipes you can make in 5 minutes.

Why matcha and strawberries go so well together

Quick answer: Matcha has an umami-rich, slightly bitter taste. Strawberries bring fruity sweetness and acidity. That combination of savory, sweet, and tart is what flavor experts call a "complete flavor profile."

The combination of matcha and strawberry is no accident. In flavor science, umami (matcha) and fruity sweetness (strawberry) act as complementary flavors: they enhance each other instead of competing. The slight bitterness of matcha is mellowed by the sweetness of the strawberry, while the umami makes the fruitiness deeper and more complex.

It is the same principle as strawberries with balsamic, or watermelon with feta: contrasts that work better together than apart.

Frequently asked questions

Can I make this recipe with culinary matcha?

You can, but the result won't be as delicious. Culinary matcha is more bitter and less complex in flavor. Combined with the fruity strawberries, that bitterness stands out even more. Ceremonial Unmatched Matcha provides a smooth umami taste that fits this recipe much better.

Can I make the strawberry foam ahead of time?

The foam is best when made fresh (it starts to settle after 5 to 10 minutes). You can make the strawberry puree in advance and keep it in the fridge. Froth it just before serving.

Which milk works best for this recipe?

Oat milk (barista edition) is the most popular choice and produces the most beautiful white layer. Whole milk is the creamiest. Almond milk is lowest in calories. Coconut milk adds a tropical note.

How do I make the strawberry puree myself?

Blend 4 to 5 fresh strawberries (washed, hulled) into a smooth puree. No blender? Mash them with a fork and strain out the pieces. For an extra-smooth puree, you can press it through a fine-mesh sieve.

How many calories does this iced pink matcha latte have?

Approx. 120 to 150 kcal when using whole milk and heavy cream. With plant-based alternatives (oat milk + coconut cream) you are around 80 to 100 kcal. The matcha itself contains only 2 to 5 kcal.

The most beautiful drink of the summer

There are recipes you make because they are healthy. There are recipes you make because they are tasty. And there are recipes you make because they look so beautiful you have to photograph them before taking your first sip. This recipe is all three.

The iced pink matcha latte with strawberry foam is proof that healthy, tasty, and beautiful are not opposites. Ceremonial matcha, fresh strawberries, and a little creativity. That's all you need.

Are you by any chance in Amsterdam? Then you can taste the best matcha in Amsterdam at Vonckelend on Rokin 81.

Order ceremonial Unmatched Matcha and make this recipe this afternoon. All you need is 5 minutes and a phone for the photo. Free shipping in the Netherlands on orders over €50.