A Strawberry Matcha Smoothie to Romanticize Spring

I consider myself matcha obsessed. I’ve all but switched my morning iced latte for a matcha over the last year and I’ve never looked back. I love the earthy and savory flavor that I can dress up with different milks and flavors or drink on its own for the simplest morning moment. With an influx in the amount of matcha I have on hand, I’m always looking for new ways to highlight the flavor. This matcha smoothie does exactly that.

A smoothie is very much a no-recipe recipe for me. I usually have an idea of the flavor profile I want from my smoothie and then adjust as it comes together. Too thick? Add more liquid. Craving a little more sweetness? Add more fruit. Missing an ingredient? Substitute with something else. Smoothies should be fun and approachable as a breakfast or afternoon pick-me-up. And with spring upon us, I wanted to lean on the strawberry matcha trend I’ve been seeing and bring it to life in smoothie form. Use this as your guide, and let your kitchen lead the way.

Matcha Smoothie Ingredients

There are two layers to this smoothie, the matcha layer and the strawberry layer. Each layer has a slightly different composition to highlight their individual flavors.

For the matcha layer:

Matcha. Make sure you’re using ceremonial matcha that you would actually want to drink. A culinary matcha has more of a grassy bitter taste. Great for baked goods, less so for smoothies. Yogurt. For a bit of a protein kick, use an unsweetened plain or Greek yogurt without any flavorings. Banana. I played around with smoothie thickeners that wouldn’t impart a ton of flavor, and honestly, banana does it best every time. You might taste it a little bit but it’s not that much. You could also substitute with frozen cauliflower or avocado if you prefer. Ice. Helps keep everything cold and create a thick texture.

For the strawberry layer:

Strawberries, fresh AND frozen. This might seem extra, but both strawberries here serve a different purpose. Fresh strawberries in season are extra sweet and have better flavor. Frozen strawberries help thicken your smoothie. Use what you have and swap where you need. Frozen coconut milk. When I use just part of a can of coconut milk, I freeze the leftovers in ice cube trays for smoothies just like this. It adds a nice creamy texture. Vanilla. Optional, but I like the slightly floral flavor that vanilla adds, creating a strawberries and cream vibe. Ice. Just a little ice for thickness and to chill.

To thin out and help with blending both layers, use your favorite milk of choice. I used Táche pistachio milk. If you want to add a bit of sweetness, add some honey for a touch of floral flavor.

Also, hot take: you should be salting your smoothies! Just like you would salt anything else you eat, adding a pinch of salt will really elevate your flavors and make them better.

How to Assemble Your Matcha Smoothie

The fun part of this smoothie is the pretty layering vibe that comes with the strawberry and matcha layers. They’re just as delicious mixed together, but the color will be more of a muted brown. We’re going for flavor and aesthetics here. Your smoothie deserves to shine.

Tips to keep in mind:

Creating thick smoothie layers will help you layer the two types of smoothies so they don’t sink and blend into each other. If you prefer a thinner, more sippable smoothie, start by pouring your first layer. Then, slowly pour your second layer over the back of a spoon. Some of the smoothie may sink into the other layer, but as you near the top it gets easier to create a separate layer for the color-stacked vibe.

Other Smoothie Recipes to Try

Keep scrolling to get the recipe for this strawberry matcha smoothie, and leave a review to let us know what you think!

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