Bian Matcha - Recipes
Strawberry Matcha Latte: The Easy Iced Recipe
The strawberry matcha latte is the pink and green drink taking over café menus right now. Good news: you can make it at home with real strawberries instead of artificial syrup. And in June, with Quebec strawberries in season, it tastes even better.
The secret is the right matcha. Bian Matcha's Barista No.1 is made for milk: its round, structured profile cuts through the strawberry purée and cold milk without fading. The result: three clean layers, a flavour that holds, zero bitterness.
Recipe card
Ingredients
- 6 to 8 (100 g) Ripe fresh strawberries
- 1 tbsp Maple syrup (adjust to how sweet your berries are)
- 2 g (1 level tsp) Bian Matcha Barista No.1
- 50 ml Cold water
- 150 ml Cold milk of your choice (barista oat milk recommended)
- To taste Plenty of ice cubes
Ripe strawberries make all the difference: the sweeter they are, the less syrup you need. Off season, thawed frozen strawberries with their juice work very well.
Recommended tools
No café equipment needed to nail the layers. Here is what we recommend at Bian Matcha:
🥤Step-by-step method
- 1Crush the strawberriesIn a bowl, crush the strawberries with the maple syrup using a fork until you get a chunky purée. Two or three pulses in a blender also work.
- 2Prepare the matcha shotPour 2 g of Barista No.1 into your mini shaker with 50 ml of cold water, close and shake for 15 to 20 seconds. Using a bowl: whisk the matcha in 50 ml of 75 °C water and let it cool slightly.
- 3Build the strawberry layerSpoon the strawberry purée into the bottom of a tall clear glass.
- 4Add ice and milkFill the glass with ice cubes, then slowly pour in the cold milk.
- 5Pour the matchaPour the matcha shot on top, ideally over the back of a spoon, to create the green layer.
- 6Admire, then stirThe layers are for the eyes (and the photos). Stir well before drinking to spread the strawberry through the glass.
The Bian Matcha trick: pour the milk and then the matcha over the back of a spoon, against the side of the glass. That is what gives clean layers instead of a muddled mix.
Variations and ideas
Once you have the base down, the strawberry matcha latte is easy to remix:
🍓 Frozen strawberries
Off season, thaw 100 g of frozen strawberries for about 30 minutes and crush them with their juice. The flavour is still there.
🥤 Blended version
Throw everything in the blender with the ice for a creamy strawberry matcha frappé, smoothie style.
🌸 Homemade strawberry syrup
Simmer 250 g of strawberries with 60 ml of water and 2 tbsp of sugar for 10 minutes, strain. Keeps 1 week in the fridge.
🍯 Less sweet
Skip the syrup and rely on very ripe berries. The natural sweetness of Barista No.1 balances their acidity.
Frequently asked questions
Which matcha should I use for a strawberry matcha latte?
One made for milk. Barista No.1 keeps its flavour and colour through the strawberry and the milk, where a delicate matcha would disappear. For drinking matcha straight, look at the Ceremonial No.3 Grand Cru instead.
Fresh or frozen strawberries?
Both work. Ripe fresh berries give the best aroma in season; frozen ones, thawed with their juice, make a looser purée that actually blends a little better.
Why do my layers mix together?
It is all about density: the sweet purée (the densest) goes at the bottom, then the milk, then the matcha. Pour slowly, over the back of a spoon, and use a narrow glass rather than a wide one.
Can I make the strawberry purée ahead?
Yes. It keeps 2 to 3 days in the fridge in a sealed jar. Give it a stir before building your glass.
What does a strawberry matcha taste like?
Sweet strawberry first, the roundness of the milk next, and the fresh, grassy finish of the matcha at the end. It is the perfect gateway drink for anyone who finds matcha too intense.
How much caffeine is in a strawberry matcha latte?
About 35 to 50 mg for 2 g of matcha, less than an espresso. With the tea's L-theanine, the energy comes on smoothly, without the coffee spike and crash. Want the classic version? Here is our iced matcha latte.
