Strawberry Matcha Iced Coffee

Strawberry matcha iced coffee combines three assertive flavors, so the easiest version is small and measured: strawberry at the bottom, milk in the middle, matcha above it and one cooled espresso shot on top. Stir before drinking; the layers are for presentation, not the final balance.

Ingredients for one 16-ounce-style drink

• 1/2 cup (75 g) hulled strawberries
• 2 teaspoons sugar, divided, plus more to taste
• Small pinch of salt
• 1 1/2 level teaspoons (about 3 g) matcha
• 3 tablespoons (45 mL) water at 176°F
• 3/4 cup (180 mL) cold milk or unsweetened plant milk
• 1 single espresso shot, about 1 ounce (30 mL), cooled for several minutes
• Ice

The espresso amount is an editorial starting point, not a universal shot standard. If your machine produces a different programmed volume, taste the finished drink before adding the entire shot.

Build it in four parts

1. Rinse the strawberries under running water, remove the tops and mash with 1 teaspoon sugar and the salt. Spoon the fruit into the glass.
2. Sift the matcha into a cup. Add the 176°F water and whisk briskly for about 15 seconds. Ippodo uses 3 g matcha, 176°F water and a 15-second whisk in its latte method; this recipe uses less water to keep the iced drink concentrated.
3. Brew the espresso into a heat-safe cup and let it cool for a few minutes. Do not pour hot espresso directly into a thin glass that is not rated for temperature changes.
4. Fill the serving glass with ice. Pour in the milk, then the matcha concentrate. Add only half the espresso, stir and taste. Add the remainder if you want more roast character.

Balance the three flavors

If the coffee overwhelms the matcha, stop at half a shot or add 2 tablespoons of milk. If the matcha disappears, use a lighter-roast espresso next time rather than increasing every ingredient. If the drink tastes sharply tart, dissolve the remaining teaspoon of sugar in the warm matcha before assembly. If it is too sweet after stirring, add milk and ice—not more coffee, which can make the finish harsher.

For a clearer strawberry flavor, keep the berry layer fork-mashed. Blending it with milk softens the fruit’s contrast. For fewer seeds, press the mash through a fine-mesh strainer. Decaffeinated espresso works without changing the assembly.

Make-ahead boundary

FDA guidance says to wash fresh produce under running water, without soap or commercial produce wash, and keep perishable strawberries at 40°F or below. The strawberry mash and matcha concentrate can be refrigerated separately in covered containers for several hours. Brew the espresso and assemble the drink near serving time so melting ice does not dilute all three layers.

Sources

• Ippodo Tea: Matcha Latte
• FDA: Selecting and Serving Produce Safely