Iced Strawberry Hibiscus Matcha Latte
Nataliia Petrova
1
5 minutes
American
Beverages
Spring is here, and with it comes a shift toward lighter, fruity, and floral flavors alongside our ever-present green matcha. This Iced Strawberry Hibiscus Matcha Latte brings together delicate hibiscus notes and the natural sweetness of strawberry in a way that feels bright and refreshing. Easy to make and lovely to share, it’s a simple spring-inspired drink to enjoy at home. Let’s begin!
Ingredients
1 teaspoon ceremonial or cafe-grade matcha powder
2 tablespoons hot water (around 175°F / 80°C)
1 tablespoon dried hibiscus flowers (or 1 hibiscus tea bag)
60 ml boiling water (for hibiscus steep)
4 fresh or frozen strawberries
1 teaspoon honey, maple syrup, or agave syrup (adjust to taste)
1 cup milk of choice (oat, almond, dairy, or coconut)
1 cup ice cubes
Directions
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Steep 1 tablespoon of dried hibiscus flowers (or 1 hibiscus tea bag) in 60ml of boiling water (for hibiscus steep) for 5 minutes.
Strain and let cool slightly. If using a tea bag, simply steep and remove.
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In a small blender or with a fork, mash or blend 4 fresh or frozen strawberries with 1 teaspoon of honey, maple syrup, or agave (adjust to taste) until smooth.
Mix the strawberry purée into the cooled hibiscus tea and stir well. You can strain for a smoother texture or leave it as-is for a more rustic, fruity feel.
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Sift 1 teaspoon of cafe-grade or ceremonial matcha powder into a small bowl to remove any clumps. Add 2 tablespoons of hot water (around 175°F / 80°C) (not boiling, too hot will make matcha bitter).
Whisk in a brisk zigzag motion until smooth and slightly frothy.
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Fill a tall glass with 1 cup of ice cubes.
Pour in 1 cup milk of choice (oat, almond, dairy, or coconut), leaving about an inch of space at the top.
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Pour the strawberry hibiscus mixture gently over the milk. It will naturally settle and create a gorgeous pink-red layer.
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Slowly pour the whisked matcha over the back of a spoon to float it on top, creating a beautiful green layer. Stir lightly before drinking.
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Top with a fresh strawberry slice or a few dried hibiscus petals on the rim. Serve immediately and enjoy!
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Hibiscus is naturally tart, so taste the hibiscus-strawberry mixture before adding sweetener; ripe strawberries may be sweet enough on their own.
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The strawberry hibiscus mixture keeps in the fridge for up to 3 days, making this a great weekday grab-and-go recipe.
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Oat milk gives the creamiest result and the most beautiful layering effect. Coconut milk adds a tropical twist that pairs beautifully with the hibiscus.
