Dairy-Free Strawberry Matcha Latte

Last summer, a friend showed up with a small tin of matcha and complained about never finishing it before it lost its vibrant color. We stood in my kitchen on a sweltering afternoon, and I wondered aloud if we could actually make something cold and fruity with it. She grabbed strawberries from the counter, and within minutes, we were layering this drink in tall glasses, watching the colors blend like a sunset. What started as a way to use up tea powder became the drink we made constantly through August and into fall.

I made a batch of these for my sister when she was visiting and couldn't have dairy anymore, and watching her face light up as she took the first sip was worth every minute of prep. She kept saying it tasted like a fancy café drink, and I didn't tell her it cost about a dollar per serving to make. We sat on the porch with our glasses, the light catching the layers, and talked for hours about how small changes in what we eat don't have to feel like loss.

Ingredients

• Fresh or frozen strawberries (1 cup, 150 g): Use whatever looks best at your market—the natural sweetness matters more than the form, though frozen strawberries are actually easier to work with if you're not in peak season.
• Maple syrup or agave syrup (2 tablespoons): Either one works, though maple syrup brings a subtle warmth that plays nicely against the earthiness of the matcha.
• Water (2 tablespoons for strawberries, 1/4 cup for matcha): The strawberry water helps them release their juices without burning, while the matcha water temperature matters—too hot and you'll lose the bright color and delicate flavor.
• Matcha green tea powder (2 teaspoons): Quality makes a difference here, and this is not the time to buy the dusty canister from the back of the shelf—look for vibrant green powder that smells grassy and clean.
• Unsweetened oat milk (1 1/2 cups, 360 ml): Barista-style versions froth better and taste creamier, but regular unsweetened oat milk works fine if that's what you have on hand.
• Ice cubes: Make them fresh if you can—old ice tastes stale and can water down the drink as it melts.

Instructions

Soften the strawberries gently:

Combine the berries, syrup, and water in a small saucepan and let them simmer over medium heat for 3–5 minutes, just until they start to collapse and the liquid turns deep pink. You're not making jam here, so keep the heat moderate and don't walk away—you want to catch it at the moment it smells sweet and fruity, before it darkens too much.

Strain and preserve the liquid:

Pour the entire contents through a fine sieve, pressing gently with the back of a spoon to squeeze out every drop of precious strawberry syrup. Save the pulp for oatmeal or yogurt if you want, but the strained liquid is what makes this drink sing.

Whisk the matcha until smooth:

In a small bowl, combine the matcha powder with 1/4 cup of hot water (around 80°C or 175°F—hot enough to dissolve the powder but not so hot it becomes bitter) and whisk steadily for about 30 seconds until it's completely smooth and slightly frothy on top. A proper matcha whisk makes this easier, but a regular whisk or even a small fork works if you're patient.

Build the drink in layers:

Fill two glasses with ice cubes, then divide the strawberry syrup evenly between them, pouring it over the ice. Pour the oat milk slowly and carefully over the strawberry layer—it should sit on top and create a distinct color boundary.

Top with matcha for the finale:

Very gently pour or spoon the matcha mixture over the oat milk layer so it floats on top, creating that striking three-layer effect. Serve immediately while the layers are still distinct, though you can stir it all together when you're ready to drink if you prefer.

Save

There was a morning when my daughter asked what I was making, and I let her help pour the oat milk—she was so careful, tongue poking out in concentration, making sure each glass got exactly the same amount. We topped them with fresh strawberry slices and sat together watching the colors shift as the drink got cold, and that moment felt like more than breakfast.

The Magic of Layering

The reason this drink looks so good isn't complicated—it's just physics and patience. The strawberry syrup is heaviest, so it sinks to the bottom. The oat milk sits in the middle because it's lighter than the syrup but denser than the matcha mixture you're pouring on top. You don't need to do anything fancy; just pour slowly and let gravity do the work. I used to think layered drinks required some barista technique, but really it's just about respecting the density of what you're pouring and not rushing.

Playing with Flavor

Once you make this a few times, you'll start seeing variations everywhere. Raspberries work beautifully and taste slightly more sophisticated. Peaches add a summery warmth that pairs surprisingly well with matcha's earthiness. Even a mango syrup layer transforms this into something entirely different, though you lose that gorgeous pink color. The matcha stays constant, the oat milk stays constant, but the fruit is where you can make it your own.

From Cup to Conversation

What I love most about this drink is that it exists in this interesting space between healthy and indulgent. You can serve it to someone who's avoiding dairy, someone who loves matcha but finds it bitter on its own, someone who just wants something beautiful to hold while the day settles. It's not complicated enough to feel like you're showing off, but it's thoughtful enough that people feel cared for when you make it. The strawberry sweetness makes the matcha approachable, and the whole thing comes together so quickly that you can offer it without stress.

• Keep both the strawberry syrup and matcha mixture in separate containers in the fridge for up to two days, then layer them fresh to order.
• If you don't have a matcha whisk, a regular whisk or even vigorous stirring with a fork works—it just takes a bit more elbow grease.
• The beauty of this drink is that every component can be adjusted to your taste, so don't be afraid to add more syrup, use less matcha, or change the oat milk brand if something isn't landing the way you want.

Save

This drink somehow manages to feel like a small luxury while being completely approachable, and that's exactly why it's become a regular in my kitchen. I hope it becomes one in yours too.

Recipe FAQ

→ How do I make the strawberry layer?

Simmer strawberries with maple syrup and water until softened, mash lightly, then strain to extract syrup for a smooth layer.

→ What’s the best way to froth matcha?

Whisk matcha powder vigorously with hot (not boiling) water until it forms a frothy, smooth layer.

→ Can I substitute oat milk with another plant milk?

Yes, barista-style plant milks like almond or soy can be used but may alter flavor and creaminess.

→ How should I serve this drink for best effect?

Layer over ice in clear glasses to highlight the colorful stripes, and stir gently before sipping.

→ Are there variations for sweetness?

You can adjust sweetness by adding more or less syrup to the strawberry layer based on preference.