15 Refreshing Iced Strawberry Matcha Lattes That Cool You Down

Warm, sunny afternoons call for something bright, creamy, and a little unexpected. If you've been craving a drink that cools you down and tastes like summer, these Iced Strawberry Matcha Lattes deliver that sweet-and-grassy balance in every sip. You'll find everything from the classic creamy version to vegan, sparkling, and boba-topped twists.

This list of 15 Refreshing Iced Strawberry Matcha Lattes walks you through simple recipes, pantry-friendly swaps, and pretty presentation ideas you can pin for later. Each recipe includes exact ingredients, step-by-step instructions, and serving tips. Whether you love a silky oat milk base, a fizzy mocktail, or a blended frappé, you’ll find a strawberry matcha drink you'll want to make again and again.

1. Classic Creamy Iced Strawberry Matcha Latte

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This classic icy latte blends sweet strawberry and grassy matcha into a creamy, smooth drink. The strawberry layer is bright and slightly tangy. The matcha brings an earthy, slightly bitter balance. It's perfect for quick afternoons and latte lovers who want a colorful sip. You’ll love the creamy texture and fresh strawberry aroma.

Ingredients (strawberry matcha, iced matcha latte)

• 1/2 cup (120 g) fresh strawberries, hulled and chopped
• 2 tbsp granulated sugar
• 2 tsp lemon juice
• 2 tsp hot water (175°F / 80°C)
• 1 tsp ceremonial or culinary matcha powder
• 1 cup (240 ml) chilled whole milk (or oat milk)
• 1/2 cup (120 ml) cold water
• 1 cup (240 g) ice cubes
• 1 tsp vanilla extract
• Optional: whipped cream for topping

Instructions

1. Prep strawberries: blend chopped strawberries, 2 tbsp sugar, and 2 tsp lemon juice until smooth. Strain if you prefer less pulp.
2. Chill puree: place strawberry puree in fridge for 10 minutes while you make matcha.
3. Whisk matcha: sift 1 tsp matcha into a bowl. Add 2 tsp hot water (175°F / 80°C) and whisk in a zig-zag motion until frothy and smooth.
4. Sweeten matcha: stir in 1 tsp vanilla extract and 1 tbsp sugar if you want it sweeter.
5. Build drink: pour 1/2 cup strawberry puree into a tall glass.
6. Add ice: fill glass with 1 cup ice.
7. Add milk: pour 1 cup chilled milk over ice.
8. Layer matcha: gently pour whisked matcha over milk for a green top layer.
9. Serve: stir before drinking or leave layered for a pretty look. Check taste and add more sugar if desired.
10. Cleanup: wash whisk and blender promptly.

How to Serve It

Serve in tall glass with a sliced strawberry on the rim. Garnish with a small mint sprig and dusted matcha. Pair with buttered toast or a light fruit tart. Store leftover strawberry puree in fridge up to 48 hours. Make-ahead: blend strawberry puree up to 2 days ahead. Best served cold on warm days.

2. Vegan Coconut Iced Strawberry Matcha Latte

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This vegan version uses coconut milk for a silky, tropical twist. The strawberry adds bright acidity and the matcha balances richness. It's dairy-free and slightly sweeter with coconut flavor. Perfect for plant-based diets and anyone craving a creamy, fruity iced drink. You’ll notice a subtle coconut aroma and lush mouthfeel.

Ingredients (plant-based iced matcha)

• 1/2 cup (120 g) fresh strawberries, chopped
• 2 tbsp maple syrup
• 1 tsp lemon juice
• 2 tsp hot water (175°F / 80°C)
• 1.25 tsp matcha powder
• 1 cup (240 ml) canned coconut milk, shaken
• 1/4 cup (60 ml) coconut water, chilled
• 1 cup (240 g) ice cubes
• 1/2 tsp vanilla extract
• Optional: 1 tbsp shredded coconut for garnish

Instructions

1. Make strawberry syrup: blend strawberries with 2 tbsp maple syrup and 1 tsp lemon juice until smooth.
2. Strain if preferred and chill for 5–10 minutes.
3. Heat water to 175°F (80°C). Whisk 1.25 tsp matcha with 2 tsp hot water until frothy.
4. Stir vanilla into coconut milk and chill if not cold.
5. In a tall glass, add 1/3 cup strawberry syrup.
6. Add 1 cup ice.
7. Pour in coconut milk and 1/4 cup coconut water.
8. Gently pour matcha over the milk to create a layered effect.
9. Garnish with shredded coconut and a strawberry slice.
10. Taste test and add more maple if you prefer sweeter.

How to Serve It

Serve with a bamboo straw and toasted coconut on top. Pair with tropical fruit salad or almond biscotti. Store leftover strawberry syrup in fridge up to 3 days. Make-ahead coconut milk can be mixed earlier; keep chilled. Great for summer brunches and picnics.

3. Lemon Basil Iced Strawberry Matcha Latte

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Bright lemon and herbal basil cut through the matcha’s earthiness in this refreshing twist. The strawberry brings sweet tartness while basil adds an aromatic finish. It’s light and herb-forward, ideal for outdoor lunches. You’ll taste citrus, green tea notes, and a fragrant basil finish.

Ingredients (strawberry matcha refresher)

• 1/2 cup (120 g) fresh strawberries, chopped
• 2 tbsp honey
• 1 tbsp lemon juice
• 4–6 fresh basil leaves, plus extra for garnish
• 2 tsp hot water (175°F / 80°C)
• 1 tsp matcha powder
• 3/4 cup (180 ml) chilled almond milk
• 1/4 cup (60 ml) cold sparkling water
• 1 cup ice
• Optional: lemon zest for garnish

Instructions

1. Muddle basil with 2 tbsp honey and 1 tbsp lemon juice in a small bowl.
2. Add strawberries and gently mash to combine.
3. Strain mixture for a smoother syrup, then chill 5–10 minutes.
4. Whisk 1 tsp matcha with 2 tsp hot water until smooth.
5. Fill glass with 1 cup ice and add 3/4 cup almond milk.
6. Spoon strawberry-basil mixture into glass.
7. Top with 1/4 cup sparkling water for fizz.
8. Stir gently to combine flavors.
9. Garnish with basil sprig and lemon zest.
10. Taste and adjust sweetness with extra honey.

How to Serve It

Serve in a short tumbler with a basil leaf on top. Pair with fresh goat cheese toast or lemon bars. Store leftover basil-strawberry syrup in fridge up to 48 hours. Make-ahead basil syrup tastes best chilled and strained.

4. Iced Strawberry Matcha Latte Frappe (Blended)

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This blended frappe version is thick, frothy, and a treat-like pick-me-up. Frozen strawberries add extra chill and body. Expect creamy texture, bright strawberry bursts, and matcha’s grassy lift. It’s perfect for warm days or as a dessert drink. You’ll enjoy the icy, slushy mouthfeel.

Ingredients (iced matcha frappé)

• 1 cup (150 g) frozen strawberries
• 1/2 cup (120 ml) milk (dairy or non-dairy)
• 1/4 cup (60 ml) cold brewed strong tea or water
• 1.5 tsp matcha powder
• 2 tbsp simple syrup
• 1/2 cup (120 g) ice
• 1/4 tsp vanilla extract
• Optional: 2 tbsp sweetened condensed milk for creamier texture
• Optional: whipped cream and matcha dust for topping

Instructions

1. Add frozen strawberries, milk, cold tea, 1.5 tsp matcha, simple syrup, ice, and vanilla to blender.
2. Blend on high until smooth and slushy, about 30–45 seconds.
3. Taste and add sweetened condensed milk if you want richer flavor.
4. Pour into chilled glass.
5. Top with whipped cream and dust lightly with matcha.
6. Serve immediately with a straw.
7. Rinse blender right away.

How to Serve It

Serve in a mason jar with whipped cream and strawberry slices. Pair with a lemon cookie or scone. Make-ahead: you can freeze extra blended mixture in popsicle molds. Leftovers aren’t ideal; best fresh.

5. Iced Strawberry Matcha Lattes with Honey-Lavender Syrup

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This floral honey-lavender syrup makes Iced Strawberry Matcha Lattes feel elegant and calm. Lavender adds light floral notes that pair well with matcha’s grassy tone. It's perfect for afternoon tea or special brunches. You’ll notice delicate floral aroma and smooth sweetness.

Ingredients (iced strawberry matcha lattes)

• 1/2 cup (120 g) strawberries, chopped
• 1/4 cup (60 ml) honey
• 1 tsp dried culinary lavender
• 1 tbsp lemon juice
• 2 tsp hot water (175°F / 80°C)
• 1.25 tsp matcha powder
• 1 cup (240 ml) chilled milk (or oat milk)
• 1 cup ice
• Optional: edible lavender for garnish

Instructions

1. Make lavender honey syrup: heat 1/4 cup honey and 1/4 cup water with 1 tsp lavender on low for 3–4 minutes until fragrant.
2. Remove from heat and steep for 10 minutes, then strain.
3. Mix strawberries with 1 tbsp lemon juice and 1 tbsp lavender honey. Blend and chill 5 minutes.
4. Whisk 1.25 tsp matcha with 2 tsp hot water until smooth.
5. Add 1/2 cup strawberry mixture to a glass.
6. Add 1 cup ice.
7. Pour 1 cup chilled milk over ice.
8. Gently layer matcha on top.
9. Garnish with edible lavender and a drizzle of lavender honey.
10. Taste and adjust sweetness.

How to Serve It

Serve with a small honey dipper or lavender sprig. Pair with honey cake or scones. Store lavender honey syrup in fridge up to 1 week. Make-ahead: syrup and strawberry puree can be prepared a day ahead.

6. Brown Sugar Boba Iced Strawberry Matcha Latte

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This version adds chewy tapioca pearls and brown sugar for depth. The brown sugar boba gives molasses-like warmth to strawberry and matcha. It’s a weekend treat or café-style beverage at home. You’ll enjoy the contrast between chewy boba and silky milk.

Ingredients (boba iced matcha)

• 1/2 cup (120 g) strawberries, chopped
• 2 tbsp brown sugar
• 1/4 cup tapioca pearls (uncooked)
• 2 tbsp brown sugar (for pearls)
• 2 tsp hot water (175°F / 80°C)
• 1 tsp matcha powder
• 1 cup (240 ml) chilled milk
• 1 cup ice
• 1 tbsp maple syrup (optional)
• Optional: extra brown sugar syrup for drizzling

Instructions

1. Cook tapioca pearls per package instructions, usually 6–8 minutes simmering until soft. Stir and test doneness.
2. Drain pearls and toss with 2 tbsp brown sugar. Set aside.
3. Blend strawberries with 2 tbsp brown sugar and chill 5 minutes.
4. Whisk 1 tsp matcha with 2 tsp hot water until smooth.
5. Add 1/3 cup strawberry puree to glass.
6. Add 1/2 cup prepared boba.
7. Fill glass with 1 cup ice.
8. Pour 1 cup chilled milk over ice.
9. Top with matcha and drizzle brown sugar syrup if you like.
10. Serve with wide boba straw.

How to Serve It

Serve in a wide glass with boba straw and a drizzle of brown sugar. Pair with an egg custard tart or mochi. Store leftover boba in sugar syrup at room temperature up to 4 hours for best texture. Pearls become firm if refrigerated.

7. Honey-Ginger Iced Strawberry Matcha Latte

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Ginger adds a warming, spicy note that complements strawberry brightness. Honey rounds the flavor with floral sweetness while matcha keeps it grounded. This version suits cooler summer nights or spring mornings. You’ll taste zesty ginger heat and smooth honey sweetness.

Ingredients (ginger iced matcha)

• 1/2 cup (120 g) strawberries, chopped
• 2 tbsp honey
• 1 tsp grated fresh ginger
• 1 tbsp lemon juice
• 2 tsp hot water (175°F / 80°C)
• 1 tsp matcha powder
• 1 cup (240 ml) chilled milk
• 1 cup ice
• Optional: candied ginger for garnish
• Optional: 1 tsp agave for extra sweetness

Instructions

1. Combine strawberries, 2 tbsp honey, grated ginger, and 1 tbsp lemon juice. Blend until smooth.
2. Strain if you want less pulp. Chill 5–10 minutes.
3. Whisk 1 tsp matcha with 2 tsp hot water until smooth.
4. Fill glass with 1 cup ice.
5. Add 1/3 cup strawberry-ginger puree.
6. Pour 1 cup chilled milk over ice.
7. Slowly add matcha on top.
8. Stir to combine flavors, taste, and adjust with more honey if needed.
9. Garnish with candied ginger or extra lemon slice.
10. Serve immediately.

How to Serve It

Serve with candied ginger on the rim for extra bite. Pair with ginger cookies or fig bars. Store extra strawberry-ginger puree in fridge for 48 hours. Make-ahead: juice and puree can be prepared earlier and chilled.

8. Sparkling Citrus Iced Strawberry Matcha Cooler

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This sparkling cooler uses soda water and citrus for a bubbly, refreshing sip. It’s lighter than milk-based lattes and perfect for warm afternoons. Expect effervescence, zesty citrus, and a subtle matcha kick. You’ll love the fizzy texture and bright aroma.

Ingredients (sparkling iced matcha)

• 1/2 cup (120 g) strawberries, chopped
• 2 tbsp simple syrup
• 1 tbsp orange juice
• 1 tbsp lemon juice
• 1 tsp matcha powder
• 2 tsp hot water (175°F / 80°C)
• 3/4 cup (180 ml) sparkling water, chilled
• 1/4 cup (60 ml) cold green tea or water
• 1 cup ice
• Optional: orange wheel for garnish

Instructions

1. Blend strawberries with 2 tbsp simple syrup, orange juice, and lemon juice.
2. Strain if preferred and chill 5 minutes.
3. Whisk 1 tsp matcha with 2 tsp hot water.
4. In glass add 1/3 cup strawberry mixture and 1 cup ice.
5. Pour in 1/4 cup cold green tea.
6. Top with 3/4 cup sparkling water.
7. Gently float matcha on top for a layered effect.
8. Stir briefly to mix flavors.
9. Garnish with an orange wheel and strawberry slice.
10. Serve immediately to keep fizz.

How to Serve It

Serve in a chilled Collins glass with a long spoon. Pair with light salads, sushi, or citrus desserts. Store leftover strawberry syrup in fridge up to 48 hours. Make-ahead syrup can be kept cold and mixed with sparkling water when ready.

9. Iced Strawberry Matcha Lattes with Oat Milk and Vanilla

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Oat milk’s natural sweetness makes this one extra creamy and cozy. Vanilla deepens the flavor, marrying strawberry and matcha beautifully. It’s great for everyday sipping and those who prefer a smoother, fuller mouthfeel. You’ll notice silky oat texture and a soft vanilla scent.

Ingredients (oat milk iced matcha)

• 1/2 cup (120 g) strawberries, chopped
• 2 tbsp vanilla syrup
• 1 tsp lemon juice
• 2 tsp hot water (175°F / 80°C)
• 1.25 tsp matcha powder
• 1 cup (240 ml) chilled oat milk
• 1 cup ice
• 1 tsp vanilla extract
• Optional: 1 tbsp brown sugar for richer taste
• Optional: pinch sea salt

Instructions

1. Blend strawberries with 2 tbsp vanilla syrup and 1 tsp lemon juice until smooth.
2. Chill puree 5–10 minutes.
3. Whisk 1.25 tsp matcha with 2 tsp hot water until frothy.
4. Fill glass with 1 cup ice.
5. Add 1/3 cup strawberry puree.
6. Pour 1 cup chilled oat milk and 1 tsp vanilla extract.
7. Gently pour matcha on top.
8. Stir before drinking, tasting for sweetness and salt.
9. Add brown sugar if you want richer flavor.
10. Serve immediately.

How to Serve It

Serve in a tall glass with a cinnamon stick for stir. Pair with almond croissant or granola. Store leftover strawberry puree in fridge 48 hours. Oat milk may separate slightly; shake before using.

10. Probiotic Yogurt Iced Strawberry Matcha Latte

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This yogurt-based latte adds tang and probiotic benefit. Greek yogurt creates a thicker, shake-like texture. Matcha cuts through yogurt’s tang, while strawberry brightens it. Great as a breakfast drink or light snack. You’ll enjoy a creamy, tangy sip with fruity notes.

Ingredients (yogurt matcha latte)

• 1/2 cup (120 g) strawberries, chopped
• 1/2 cup (120 g) plain Greek yogurt, chilled
• 2 tbsp honey
• 1 tsp lemon juice
• 1 tsp matcha powder
• 2 tsp hot water (175°F / 80°C)
• 1/2 cup (120 ml) cold water
• 1/2 cup ice
• 1 tsp vanilla extract
• Optional: 1 tbsp chia seeds for texture

Instructions

1. Blend strawberries with 2 tbsp honey and 1 tsp lemon juice until smooth.
2. In a bowl, whisk 1/2 cup Greek yogurt with 1 tsp vanilla and 1/2 cup cold water until loose.
3. Whisk 1 tsp matcha with 2 tsp hot water until smooth.
4. Add 1/3 cup strawberry puree to a glass.
5. Add 1/2 cup ice.
6. Pour yogurt mixture over ice.
7. Float matcha on top or swirl gently.
8. Stir to combine before drinking.
9. Sprinkle with chia seeds if using.
10. Serve chilled.

How to Serve It

Serve in a short jar with a spoon. Pair with granola or fruit bowl for breakfast. Store leftover yogurt mixture separately in fridge 24 hours. Blend again before serving if separated.

11. Almond Rose Iced Strawberry Matcha Latte

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Rosewater and almond add a floral, nutty complexity to this latte. The strawberry sweetness and matcha earthiness balance the delicate rose notes. It's fancy enough for a bridal shower or tea party. You’ll notice subtle floral perfume and a smooth, nutty finish.

Ingredients (rose almond matcha)

• 1/2 cup (120 g) strawberries, chopped
• 1 tbsp rosewater
• 2 tbsp almond syrup (or orgeat)
• 1 tsp lemon juice
• 1.25 tsp matcha powder
• 2 tsp hot water (175°F / 80°C)
• 1 cup (240 ml) chilled almond milk
• 1 cup ice
• Optional: edible rose petals for garnish
• Optional: sliced almonds for topping

Instructions

1. Blend strawberries with 1 tbsp rosewater, 2 tbsp almond syrup, and 1 tsp lemon juice.
2. Chill puree 5 minutes.
3. Whisk 1.25 tsp matcha with 2 tsp hot water until smooth.
4. Fill glass with 1 cup ice.
5. Add 1/3 cup strawberry-rose mixture.
6. Pour 1 cup chilled almond milk over ice.
7. Gently add matcha on top.
8. Stir to combine flavors and taste, adjust sweetness.
9. Garnish with sliced almonds and edible rose petals.
10. Serve immediately.

How to Serve It

Serve in a coupe glass with rose petal garnish. Pair with macarons or pistachio cookies. Store strawberry-rose syrup in fridge 3 days. Rosewater is potent; add sparingly.

12. Matcha-Strawberry Affogato Iced Latte

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This affogato-inspired iced latte adds a scoop of vanilla ice cream for a decadent twist. The melting ice cream creates a creamy, dessert-like texture. The strawberry and matcha keep it balanced and fresh. It's perfect as an afternoon dessert. You’ll taste indulgent cream with green tea notes.

Ingredients (affogato iced matcha)

• 1/2 cup (120 g) strawberries, chopped
• 2 tbsp simple syrup
• 1 tsp matcha powder
• 2 tsp hot water (175°F / 80°C)
• 1 cup (240 ml) chilled milk
• 1 scoop (about 1/2 cup) vanilla ice cream
• 1 cup ice
• 1 tsp vanilla extract
• Optional: extra syrup for drizzling

Instructions

1. Blend strawberries with 2 tbsp simple syrup and chill 5 minutes.
2. Whisk 1 tsp matcha with 2 tsp hot water until smooth.
3. Place 1 scoop vanilla ice cream in a tall glass.
4. Add 1/3 cup strawberry puree around the ice cream.
5. Add 1 cup ice if you like extra chill.
6. Pour 1 cup chilled milk over ice cream and puree.
7. Drizzle matcha over top.
8. Spoon as ice cream melts for a rich texture.
9. Serve immediately with a long spoon.
10. Enjoy as a dessert drink within 10 minutes.

How to Serve It

Serve in a chilled glass with a biscotti. Pair with dark chocolate squares. Make-ahead: prepare strawberry puree earlier. Ice cream should be scooped at serving time for best texture.

13. Cardamom-Spiced Iced Strawberry Matcha Latte

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Cardamom adds exotic warmth and a hint of citrusy spice. This spice pairs surprisingly well with strawberry and matcha. The result is aromatic and comforting yet cool. It’s great for a relaxed brunch or late-afternoon treat. You’ll taste spice notes with floral strawberry and green matcha.

Ingredients (spiced iced matcha)

• 1/2 cup (120 g) strawberries, chopped
• 2 tbsp sugar
• 1/4 tsp ground cardamom
• 1 tsp lemon juice
• 2 tsp hot water (175°F / 80°C)
• 1 tsp matcha powder
• 1 cup (240 ml) chilled whole milk
• 1 cup ice
• Optional: pinch ground cinnamon
• Optional: crushed cardamom pods for garnish

Instructions

1. Mix strawberries with 2 tbsp sugar, 1/4 tsp cardamom, and 1 tsp lemon juice. Blend.
2. Chill 5–10 minutes.
3. Whisk 1 tsp matcha with 2 tsp hot water until frothy.
4. Fill a glass with 1 cup ice.
5. Add 1/3 cup spiced strawberry puree.
6. Pour 1 cup chilled milk over ice.
7. Gently add matcha on top.
8. Sprinkle a pinch of cinnamon if desired.
9. Garnish with crushed cardamom pods.
10. Serve immediately.

How to Serve It

Serve with shortbread or cardamom cake for pairing. Store spiced strawberry puree in fridge 48 hours. Cardamom fragrance intensifies if pre-steeped slightly.

14. Matcha-Strawberry Iced Latte with Turbinado Sugar

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Turbinado sugar adds a crunch and subtle molasses flavor to the rim and syrup. This version has a slightly caramelized sweetness. It’s fun for weekend brunch when you want texture in a cold drink. You’ll taste crunchy sugar, sweet strawberries, and matcha brightness.

Ingredients (turbinado iced matcha)

• 1/2 cup (120 g) strawberries, chopped
• 2 tbsp turbinado sugar
• 1 tbsp water
• 1 tsp matcha powder
• 2 tsp hot water (175°F / 80°C)
• 1 cup (240 ml) chilled milk
• 1 cup ice
• 1 tbsp lemon juice
• Optional: extra turbinado sugar for rimming

Instructions

1. Make turbinado strawberry syrup: simmer 2 tbsp turbinado with 1 tbsp water and 1 tbsp lemon juice for 2–3 minutes until syrupy.
2. Blend with strawberries and stir to combine. Chill 5 minutes.
3. Rim glass with lemon and dip in turbinado sugar.
4. Whisk 1 tsp matcha with 2 tsp hot water until smooth.
5. Add 1/3 cup strawberry-turbinado syrup to glass.
6. Add 1 cup ice and pour 1 cup chilled milk.
7. Float matcha on top.
8. Stir to combine and taste for sweetness.
9. Garnish with a sugared strawberry slice.
10. Serve cold.

How to Serve It

Serve with sugared rim and wooden stirrer. Pair with crème brûlée or buttery pastry. Store syrup in fridge 4 days. Rim the glass just before serving.

15. Cucumber-Mint Iced Strawberry Matcha Latte (Light & Refreshing)

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Cucumber and mint make this matcha-strawberry version light and incredibly refreshing. It’s more of a cooler than a latte, but it still carries the matcha-stray balance. Perfect for hot days or poolside sipping. You’ll taste cool cucumber, mint brightness, and faint green tea notes.

Ingredients (cooler iced matcha)

• 1/2 cup (120 g) strawberries, chopped
• 1/4 cup cucumber, peeled and chopped
• 6–8 fresh mint leaves
• 1 tbsp honey
• 1 tsp lemon juice
• 1 tsp matcha powder
• 2 tsp hot water (175°F / 80°C)
• 3/4 cup (180 ml) cold water
• 1 cup ice
• Optional: cucumber ribbon for garnish

Instructions

1. Muddle cucumber and mint with 1 tbsp honey and 1 tsp lemon juice.
2. Add strawberries and blend until smooth.
3. Strain if desired and chill 5 minutes.
4. Whisk 1 tsp matcha with 2 tsp hot water until smooth.
5. Add 1 cup ice to glass and spoon in 1/2 cup strawberry-cucumber mixture.
6. Pour 3/4 cup cold water over ice.
7. Float matcha on top and stir gently.
8. Garnish with cucumber ribbon and mint sprig.
9. Taste and add more honey if needed.
10. Serve immediately.

How to Serve It

Serve in a short glass with cucumber ribbon and mint sprig. Pair with grilled shrimp skewers or light salads. Store puree in fridge 48 hours. Great for garden parties and afternoon refreshment.

These 15 Refreshing Iced Strawberry Matcha Lattes cover everything from creamy classics to fizzy coolers and dessert-worthy frappés. You’ve got dairy and plant-based options, boba and affogato-style treats, and floral, herbal, or spiced versions. Pin the ones you love and try one each week—you’ll have a new favorite before long.

Which strawberry matcha combo will you make first? Save this guide for sunny days, and share it with friends or family who love pretty, tasty summer drinks. Enjoy experimenting and swapping ingredients to suit your taste.