Strawberry Matcha Latte Pops (Printable Version)

Creamy, layered strawberry and matcha popsicles blending sweet fruit and smooth green tea flavors.

# What You'll Need:

→ Strawberry Layer

01 - 2 cups fresh strawberries, hulled and chopped
02 - 2 tablespoons granulated sugar or honey
03 - 1 teaspoon fresh lemon juice

→ Matcha Latte Layer

04 - 1 cup whole milk or plant-based alternative
05 - 1/2 cup heavy cream or coconut cream
06 - 1 tablespoon matcha green tea powder
07 - 2 tablespoons maple syrup or agave syrup
08 - 1/2 teaspoon vanilla extract

# Directions:

01 - In a blender, combine strawberries, sugar, and lemon juice. Blend until completely smooth.
02 - Pour strawberry puree evenly into popsicle molds, filling each approximately halfway. Transfer molds to freezer for 30 minutes to partially set.
03 - Whisk matcha powder with 2 tablespoons of warm milk until no lumps remain.
04 - In a bowl, combine remaining milk, heavy cream, maple syrup, vanilla extract, and dissolved matcha. Mix thoroughly until well incorporated.
05 - Remove molds from freezer. Gently pour matcha latte mixture over strawberry layer to fill molds completely. Insert popsicle sticks into center of each mold.
06 - Freeze for minimum 4 hours or until completely solid.
07 - Run molds under warm water for several seconds before unmolding to release popsicles.

# Additional Tips::

01 -
  • They taste like a fancy matcha café decided to become a frozen treat, minus the price tag.
  • The layering is so forgiving that even your first attempt will look Instagram-worthy.
  • You can make them vegan without sacrificing a single bit of creaminess.
02 -
  • Don't skip the partial freeze step—I learned this the hard way when my first batch turned into a green and pink swirl that tasted amazing but looked like a mistake.
  • The matcha absolutely must be whisked smooth before mixing into the cream, or you'll get bitter gritty bits that completely change the experience.
03 -
  • Invest in good popsicle molds with tight-fitting sticks—cheap ones leak and let air in, which creates frost crystals that ruin the smooth texture.
  • If you can't find culinary matcha powder, stop and order it online; the difference between culinary and cosmetic grade is actually enormous in terms of taste and smoothness.
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