How do I dissolve matcha without clumps?

Sift the matcha first, then whisk it with a little hot (not boiling) water into a smooth paste using a matcha whisk in a W or Z motion before adding the cold milk. This removes every lump.

Hot water or cold for the matcha?

Matcha only dissolves properly in hot water around 60 to 80 °C – never boiling, or it turns bitter. Add the cold milk and ice only afterwards so the drink stays iced.

How much caffeine does it have?

Matcha contains caffeine but far less than coffee, roughly 30 to 35 mg per serving (1 tsp) versus about 95 mg in the same-size cup of coffee, and the L-theanine makes the lift gentler and steadier.

Yes: swap the honey for maple syrup, agave or another liquid sweetener and use plant milk such as oat or soy. With honey it stays vegetarian.

Strawberry or mango – which fruit?

Both work beautifully: strawberry brings a fresh, slightly tart note and vivid red, mango makes it tropical-sweet and creamy. Use ripe fruit, purée it smooth, and sweeten with a little syrup if needed.

24 JUNE 2026

Fruit Matcha Latte with Strawberry & Mango

Name: Fruit Matcha Latte with Strawberry & Mango
Prep time: 10 min
Total time: 10 min
Yield: 1 large glass
Ingredients: 1 tsp matcha powder; 2 tsp hot water; 200 ml (7 fl oz.) cold milk; 1 Tbsp honey; 100 gr (3.5 oz.) fresh strawberries or mango; ice cubes; 50 ml (1.7 fl oz.) milk; 1-2 Tbsp strawberry or mango syrup

JUMP TO RECIPE PRINT RECIPE Rate & Comment

This post is also available in: deutsch

Prep: 10 min
Total: 10 min
Servings: 1 large glass

Hello lovelies, on hot days my favourite little ritual is a homemade fruit matcha latte – sometimes strawberry, sometimes mango. The layers of fruit purée, ice cubes, creamy matcha and airy foam look so pretty that just watching is a joy. And honestly: it tastes at least as good as the café version, but costs only a fraction.

Fruit matcha latte at an angle in a tall glass with clearly visible layers of purée, matcha and foam

The first step is the fruit purée: simply blend ripe strawberries or mango smooth and sweeten with a little syrup if needed. I whisk the matcha lump-free with hot – not boiling – water, then add cold milk and a spoonful of honey.

Fruit matcha latte with a straw and fresh strawberries, creamy matcha sitting over the fruit purée in the glass

For the crowning fruit foam I froth a little milk with strawberry or mango syrup. Then it's layered up: purée in the glass, ice cubes on top, matcha over that and finally the foam. A pinch of matcha and a few fresh berries on top – done.

Close-up of the clear layers in the fruit matcha latte of red fruit purée, creamy matcha and fruit foam

Two served fruit matcha lattes with straws, garnished with fresh strawberries and mango pieces

If you love fruity drinks and smoothies, also try my mango pineapple protein smoothie, the refreshing blackberry melon refresher and the creamy chai latte float with vanilla ice cream.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: for the prettiest layers I pour the matcha slowly over a spoon onto the ice cubes, so it doesn't mix straight into the purée right away. Ripe, fragrant fruit makes the biggest difference; out of season frozen berries or mango pieces work too. If you like it less sweet, leave the syrup out of the purée and sweeten only lightly with honey.