Dairy-Free Strawberry Matcha Latte (Printable)

A vibrant blend of strawberries, matcha, and oat milk for a refreshing, dairy-free beverage.

# What You Need:

→ Strawberry Layer

01 - 1 cup fresh or frozen strawberries, hulled and sliced
02 - 2 tablespoons maple syrup or agave syrup
03 - 2 tablespoons water

→ Matcha Layer

04 - 2 teaspoons matcha green tea powder
05 - 1/4 cup hot water, approximately 175°F

→ Milk Layer

06 - 1 1/2 cups unsweetened oat milk
07 - Ice cubes as needed

# How-To:

01 - Combine strawberries, maple syrup, and water in a small saucepan. Simmer over medium heat for 3 to 5 minutes until strawberries soften and release their juices. Lightly mash with a fork and allow to cool to room temperature.
02 - Pour strawberry mixture through a fine mesh sieve into a bowl or measuring cup, pressing firmly to extract maximum liquid. Discard solids or reserve for alternative use.
03 - Whisk matcha powder with hot water in a small bowl until completely dissolved and frothy, approximately 1 to 2 minutes of vigorous stirring.
04 - Fill two glasses with ice cubes. Divide strawberry syrup evenly between the glasses, pouring approximately 3 tablespoons into each glass.
05 - Pour oat milk slowly and evenly into each glass over the strawberry layer, using approximately 3/4 cup per glass.
06 - Gently pour matcha mixture over oat milk layer to create distinct color separation and layered visual effect.
07 - Present immediately. Stir thoroughly before drinking to combine flavors, or consume in layers as preferred.

# Expert Hacks:

01 -
  • It looks absolutely stunning in a glass, the kind of drink that makes people ask for the recipe before they even taste it.
  • The strawberry syrup is genuinely easy to make and tastes nothing like artificial flavoring, just pure berry sweetness.
  • Matcha fans finally get a way to enjoy their favorite tea that doesn't require dairy, and it's ready in under 15 minutes.
02 -
  • Water temperature for matcha is genuinely important; I learned this the hard way when boiling water turned my matcha bitter and muddy-looking instead of vibrant and smooth.
  • Straining the strawberry mixture through fine mesh makes all the difference between a syrup that feels luxurious and one that tastes gritty or chunky.
03 -
  • If your layers collapse together, it usually means either the water for matcha was too hot or you poured too quickly—slow down and let gravity do the work.
  • Barista-blend oat milk really does make a difference in how the drink comes together; it froths and suspends better than regular versions.
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