Dairy-Free Strawberry Matcha Latte

I discovered this drink on a sweltering afternoon when my friend showed up with a bag of matcha and lamented how every café around us was out of dairy options. We stood in my kitchen, slightly melting, and I remembered a strawberry syrup I'd made days before. The combination felt spontaneous, almost accidental, but when those three layers settled into the glass—deep pink, creamy ivory, pale green—something clicked. Now it's become our ritual whenever the weather turns warm and we need something that feels both indulgent and light.

My partner watched me layer this for the first time and asked if I'd been secretly trained as a barista. I hadn't, but there's something almost meditative about pouring each component slowly, watching the colors settle and separate. That moment of anticipation before the first sip—waiting to see if all three flavors would play well together—taught me that sometimes the simplest gestures in cooking are the most satisfying.

Ingredients

• Fresh or frozen strawberries (1 cup): The foundation of your syrup; frozen ones work just as well and sometimes taste more intensely fruity since they're picked at peak ripeness.
• Maple syrup (2 tablespoons): Brings natural sweetness without the processed taste, and it dissolves smoothly into the strawberry juice.
• Water (2 tablespoons for strawberries, 1/4 cup for matcha): The strawberry water becomes part of the syrup, so use filtered water if you have it.
• Matcha green tea powder (2 teaspoons): Quality matters here; look for a vibrant green color and store it away from light to preserve the flavor.
• Hot water for matcha (1/4 cup at 80°C/175°F): Water that's too hot will make matcha taste bitter, so let your kettle cool for a minute after boiling.
• Unsweetened oat milk (1 1/2 cups): Barista-blend oat milk froths and layers better than standard versions, creating that creamy effect without dairy.
• Ice cubes: Essential for keeping everything cold and the layers distinct during layering.

Instructions

Cook down your strawberries:

Combine strawberries, maple syrup, and water in a small saucepan and let them bubble gently over medium heat for about 3 to 5 minutes. You'll notice the berries soften and release a deep red juice—that's when you know it's ready. Give them a light mash with a fork to break them down a bit, then let the whole mixture cool completely before moving forward.

Strain for clarity:

Pour the cooled strawberry mixture through a fine sieve, pressing gently with the back of a spoon to get every drop of that precious syrup out. You're left with a beautiful ruby-colored liquid ready to become your drink's first layer, and you can save the solids for yogurt or oatmeal if you like.

Whisk your matcha:

In a separate small bowl, combine matcha powder with that perfectly warm water and whisk it vigorously until you see no lumps and the top gets slightly foamy. This is where a matcha whisk (chasen) shines if you have one, but a regular whisk works fine too.

Build your glass:

Fill two glasses with ice first, then pour half the strawberry syrup into each glass, letting it coat the bottom and sides. Pour the oat milk slowly over the syrup, watching as the two layers start to interact but remain distinct thanks to their different densities.

Complete the layers:

Gently pour the matcha mixture over the oat milk as the final touch, moving slowly to create that beautiful green-on-cream effect. The matcha might want to sink, so a light hand and patient pouring are your friends here.

Serve and enjoy:

Give it a moment to settle, then serve immediately with a long spoon or straw for stirring. Some people love sipping it in layers, tasting each component separately, while others mix it all together—both ways are equally delicious.

Pinterest

There was a moment last summer when I made this for my sister who'd just quit dairy, and watching her face light up as she took that first sip reminded me why layered drinks feel special. It wasn't just the taste—it was the visual surprise, the ritual of stirring, the realization that delicious could mean accessible too.

The Art of Layering Without the Drama

Layering drinks seems intimidating at first, but it's really just physics and patience working together. The strawberry syrup is heavy and stays at the bottom, the oat milk sits in the middle because it's lighter, and the matcha floats on top when poured gently. I've found that pouring over the back of a spoon helps slow down the pour and prevents the layers from crashing into each other. Once you nail this once, you'll understand why café workers make it look so easy—it's all about respecting the density differences.

Making It Your Own

The beauty of this drink is how flexible it actually is once you understand the base concept. Raspberry syrup gives you a deeper berry flavor that pairs differently with matcha, while peach syrup creates something entirely summery and unexpected. I've even experimented with honey instead of maple syrup for a rounder sweetness, and oat milk isn't the only option—coconut milk creates an entirely different character, more tropical and rich.

Storage and Make-Ahead Tips

The strawberry syrup keeps for about a week in the refrigerator, which means you can make it on Sunday and have drink-ready syrup for the rest of the week. The matcha powder stays fresher longer if you keep it sealed in an airtight container away from light and heat, away from your spice cabinet and coffee. Just whisk it fresh right before drinking, because matcha tastes best within minutes of being prepared.

• Make strawberry syrup in advance and store it in a clean glass jar for grab-and-go mornings.
• Measure out your matcha powder the night before so you're only whisking and pouring in the moment.
• Keep barista-blend oat milk on hand since it layers and creates texture better than standard oat milk.

Pinterest

This drink has become my answer to craving something beautiful and nourishing without overthinking it. Every glass tells a small story about strawberry season, matcha traditions, and the quiet pleasure of a well-made beverage that just happens to be completely dairy-free.

Recipe FAQs

→ How do I prepare the strawberry layer?

Simmer hulled and sliced strawberries with maple syrup and water for 3-5 minutes until soft. Mash lightly, then strain to extract the syrup.

→ What temperature should the water be for matcha?

Use hot water around 80°C (175°F) to whisk the matcha powder into a smooth, frothy layer without bitterness.

→ Can I use other fruits instead of strawberries?

Yes, raspberries or peaches make excellent substitutes and add a unique twist to the flavor profile.

→ What type of oat milk works best?

Unsweetened oat milk is recommended, with barista-style oat milk providing extra creaminess and richness.

→ How can I adjust the sweetness of this drink?

Modify the amount of maple or agave syrup used in the strawberry layer to suit your desired level of sweetness.

→ Can this beverage be served warm?

This layered drink is intended to be served chilled over ice to preserve its distinct flavors and refreshing quality.