Iced Strawberry Matcha Latte
- Daniel
- 1 day ago
- 2 min read
Updated: 5 hours ago
I first had a strawberry matcha latte at a café and was instantly hooked by how beautiful and refreshing it looked. But when I tried to recreate it at home by blending strawberries with milk, the berry flavor completely took over and drowned out the matcha.
That’s when I remembered the Korean method of making fruit cheong—fermenting fruits in sugar. It’s a slow, quiet process, but the result is a perfectly balanced syrup that keeps the brightness of the fruit without overwhelming everything else. And that’s when this version finally clicked.
Cheong has long been part of Korean home kitchens, often made with fruits like yuzu, green plums, and strawberries. It’s usually stirred into warm teas, but honestly, it shines just as well in cold drinks.
Here, the strawberry cheong gives a subtle, almost floral sweetness to the milk, which pairs beautifully with earthy matcha. The result is a layered drink that’s not only photogenic, but actually thoughtfully balanced.
If you’re someone who likes making things from scratch, this recipe is such a satisfying one to try. There’s something almost meditative about watching the strawberries slowly turn into syrup over the week.
And when you finally pour that matcha over the pink milk and take the first sip—you’ll know it was worth the wait. Give it a try, and make it your own.
Ingredients:
(Serve 1)
Cheong:
Strawberries, About 200g
Granulated Sugar
Iced Matcha Latte:
Matcha Freshly Brewed, 1 Serving
Whole Milk, 160g
Equipment:
Chawan
Frother
Directions:
Please visit my "Matcha & Matcha Latte" page for more information about matcha.
Make the Strawberry Cheong (Fermented Syrup).
Wash and dry strawberries. Remove green tops and cut into halves or quarters.
Weigh the strawberries, then measure an equal amount of sugar (1:1 ratio).
In a clean, sterilized jar, layer half the strawberries, then half the sugar. Repeat with the rest.
Seal the jar and store it in a cool, dark place (not in direct sunlight).
Gently shake the jar once a day. After 3 days, bubbles may appear — that’s a good sign.
After about a week, once all the sugar has dissolved, strain out the strawberries.
Transfer the syrup to a clean jar and store in the fridge.
Make the Iced Matcha Latte.
Brew matcha using a chawan until smooth and frothy.
In a separate glass, combine whole milk with 2–3 tablespoons of strawberry syrup. Froth until creamy.
Add ice to a serving glass. Pour in the frothed strawberry milk.
Slowly pour the brewed matcha over the milk.
Optional: Top with extra foam and a drizzle of strawberry syrup. Garnish with a fresh strawberry.
Serve immediately.
The beginning of Cheong...
After 1 week, look at the fermentation...
Cheers!