This Iced Double Berry Matcha is one of
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Matcha is having its moment. Though matcha drinks have been fairly popular at
One of the new 2026 Valentine's Day
The iced matcha is made with classic syrup and is poured over a layer of strawberry puree and topped with a sweet raspberry cream cold foam.
While it's only on the menu for a limited time, you can easily order it whenever you want by telling your barista each of the elements.
The same goes for the other Valentine's Day drinks, like the White Chocolate Strawberry Cream Cold Brew and the Strawberry Shortcake Frappuccino.
❤️ Why this recipe works
Double berry flavor without too much sweetness: the strawberry puree on the bottom and raspberry cold foam on top give you two different berry flavors that aren't overly sweet. There are also ways to increase or decrease the sweetness level.
Made with smooth, lightly sweetened matcha:
Pretty layered look: some ingredients are harder for layering, but these ones are perfect! The strawberry puree sits nicely on the bottom of the cook, the matcha and milk fill in the middle and the raspberry cold foam sits on top, slowing blending into the rest of the drink.
Easy to buy or make elements ahead of time: I offer the option to make each element of this drink completely from scratch and also show you where to buy each element if you'd prefer. If you're making them from scratch, you can do most of the work ahead of time and then just mix up your drink when you're ready for it!
Very customizable: it's easy to use this Double Berry Matcha recipe as a base and then completely customize it to your own tastes. You can add different syrups, use different dairy options, and play with all kinds of flavors (anybody else want to make it TRIPLE berry??)/
🗒 Ingredients
Here's everything you need to make the
- Unsweetened matcha powder
- 2% milk: or the dairy/non-dairy alternative of your choice
- Simple syrup:
Starbucks uses classic (plain) syrup for this drink and you can either make your own with my recipe or buy a bottle of simple syrup. - Strawberry puree: I have a Starbucks strawberry puree recipe for you, but also highly recommend this store-bought option.
- Ice
- Raspberry cream cold foam: see below for the ingredients you need for this.
For the raspberry cream cold foam, you'll need:
- Heavy cream
- 2% milk
- Raspberry syrup: you can either make your own with this raspberry syrup recipe or use store-bought.
If you're making your own simple syrup, you'll need:
- Water
- Granulated Sugar
If you're making your own strawberry puree, you'll need:
- Fresh strawberries: you can substitute with frozen
- Granulated sugar
- Water
- Cornstarch
- Lemon juice
- Salt
🍓 Recipe tips
- You can make the raspberry sweet cream in advance and keep it in a mason jar or airtight container in your fridge. When you're ready for your drink, whip it into a cold foam.
- If you don't have a frother, you can make your cold foam in a blender or with a hand mixer. You can even just keep it in the mason jar and shake it vigorously. Your foam won't be quite as voluminous, but it will still give you a nice froth.
- I whisk my matcha powder with just a few tablespoons of water until it's dissolved and then add the rest of the milk. If your mixture is still clumpy, you can sift it through a fine mesh sieve.
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- If you only have sweetened matcha powder, you can use it and skip mixing in the simple syrup. Or taste and add the syrup as needed.
- Use a clear glass or cup so that you really get the visual effect of this drink!
- Add strawberry puree to cup, followed by ice. Then top with matcha and milk mixture.
- And spoon the raspberry cream cold foam over the top. It should sit on top of the matcha and slowly "ooze" into the rest of the drink.
- Starbucks doesn't top this drink with anything additional, but you can add freeze-dried strawberries and/or raspberries or even chocolate shavings to make it an extra-special Valentine's Day drink.
Take a sip and marvel at how absolutely delicious this iced drink is!
I think it's a great introduction to matcha drink for anyone who isn't sure how they feel about it. The berry flavors mellow out some of the "earthy" flavors of the matcha and you can always add more berry elements or more sweetness to tone down the matcha even more.
🎉 Recipe variations
In fact, there are so many things you can do to adjust this Double Berry Matcha to your own tastes! Here are some ideas:
- If strawberries and raspberries aren't your favorite berries, you can use a different berry puree (blueberry would be delicious) and different berry syrup in the cold foam (blackberry sounds yummy). You could even use other non-berry fruits, like mango, kiwi, and peach.
- Instead of using plain simple syrup in the matcha, use the flavor of your choice. Try a third berry with blueberry syrup or even a complementary flavor, like lemon syrup.
- Starbucks uses 2% milk in this drink, but you can use any milk or non-dairy milk you want. Coconut milk would be amazing, but oat milk, soy milk, and almond milk work, too.
- If you don't want to make the cold foam, you can top the drink with whipped cream and a berry syrup drizzle.
- Top the drink with freeze-dried berries, sprinkles, or the add-on of your choice.
- Make it a chocolate-covered berry drink by adding chocolate shavings or a drizzle of mocha syrup over the top. White chocolate shavings would be tasty, as well.
🍵 More Starbucks matcha recipes
I have several
For now, here are some of my favorites:
You can check out all my Starbucks drinks here.
Matcha and berries really are a match made in heaven and this drink absolutely proves it.
If it's one of your favorite 2026 menu additions, I hope you'll try making my version at home!
📖 Recipe
Iced Double Berry Matcha {Starbucks Copycat}
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Ingredients
- 1 ½ teaspoon unsweetened matcha powder
- ¾ cup + 3 Tbsp 2% milk (or dairy/non-dairy alternative of your choice)
- 1 ½ tablespoon simple syrup (store-bought or homemade with recipe below)
- 2 tablespoon strawberry puree (store-bought or recipe below)
- Ice
- ⅓ cup raspberry cream cold foam (recipe below)
Simple Syrup
- 1 cup water
- 1 cup granulated sugar
Strawberry Puree
- 1 ½ cups chopped strawberries (about 8-10 large berries- see notes if using frozen)
- ¼ cup granulated sugar
- 2 Tbsp + ½ tsp water divided
- ¼ teaspoon cornstarch
- 1 teaspoon lemon juice
- Pinch salt
Raspberry Cream Cold Foam
- ½ cup heavy cream
- ¼ cup 2% milk
- 2 tablespoon raspberry syrup (store-bought or recipe linked in notes)
Instructions
- Put matcha powder in a bowl or glass and add 3 tablespoon milk. Whisk until powder is dissolved and mixture is smooth. Once powder is dissolved, add remaining milk and simple syrup and stir to combine.
- In the bottom of a separate glass, add strawberry puree. Fill glass with ice.
- Pour matcha/milk mixture over the ice. Top with raspberry cream cold foam.
Simple Syrup
- Put water and sugar in a medium saucepan and bring mixture to a boil. Once boiling, lower heat and let simmer for about 10 minutes, until sugar is completely dissolved and mixture has thickened a bit.
- Pour syrup into a mason jar or bowl and place in fridge to cool completely before using. Syrup will continue to thicken as it cools.
- Store syrup in airtight container in the fridge for about a month.
Strawberry Puree
- Put chopped strawberries, sugar, and 2 tablespoon water to a small saucepan over medium heat.
- Cook for 7-9 minutes, stirring occasionally, until strawberries are very soft and the liquid is bright red and glossy. The consistency should be loose and saucy; not jammy.
- In a small bowl, stir ¼ teaspoon cornstarch with the remaining ½ teaspoon water until completely smooth.
- Once the strawberries are softened, stir the cornstarch slurry into the mixture and let it gently simmer for about a minute, until just slightly thickened. Avoid boiling or cooking too long as mixture may get gummy.
- Remove from heat and stir in the lemon juice and pinch of salt.
- Let puree cool slightly, then blend until completely smooth using either a blender, handheld immersion blender, or food processor.
- Strain mixture through a fine-mesh sieve, pressing firmly with a wooden spoon to extract as much puree as possible.
- Store strawberry puree in an airtight container in fridge and let cool completely before using. Purée should stay fresh for about 5 days when stored properly.
Raspberry Cream Cold Foam
- Add cream, milk, and raspberry syrup to a mason jar and shake vigorously. Or mix all ingredients in a bowl until well combined. This is your raspberry cold cream. Keep it in the fridge until you're ready to turn it into cold foam right before using.
- To turn into foam, you can either use an electric frother, hand mixer, or blender with ⅓ cup cream at a time. Alternatively, you can shake the mixture vigorously in a mason jar until it's frothy.
Notes
- Cold foam recipe should make enough for about 3 drinks.
- Strawberry puree recipe should make enough for about 3 drinks.
- Simple Syrup should make enough for about 10 drinks.
- If using frozen strawberries for puree, I recommend adding them to the saucepan whole without thawing. Use just 1 tablespoon of water instead of 2. As the strawberries heat and soften, you can use a wooden spoon to break them up. As frozen strawberries may not be as sweet as fresh, taste puree when you take it off the heat. If you want it sweeter, stir in additional 1 teaspoon sugar at a time. For more info on strawberry puree, see this post.
- For info on making raspberry syrup, see this post.
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