Strawberry Matcha Iced Latte (Print View)

Layered iced latte with fresh strawberry puree, matcha green tea, and smooth oat milk.

# Components:

→ Strawberry Layer

01 - 1 cup fresh strawberries, hulled
02 - 2 tablespoons maple syrup
03 - 1 teaspoon lemon juice

→ Matcha Layer

04 - 2 teaspoons matcha green tea powder, culinary grade
05 - 1/4 cup hot water

→ Latte Assembly

06 - 1 1/2 cups oat milk, chilled
07 - 1 cup ice cubes

# Preparation Steps:

01 - Combine strawberries, maple syrup, and lemon juice in a blender. Blend until smooth and divide equally between two tall glasses.
02 - Fill each glass halfway with ice cubes over the strawberry puree, creating a firm base for the next layer.
03 - Gently pour chilled oat milk over the ice and strawberry puree in each glass, filling to approximately three-quarters full.
04 - In a small bowl, whisk matcha powder with hot water using a bamboo whisk or regular whisk until smooth and frothy with no lumps.
05 - Slowly pour the matcha mixture over the oat milk in each glass to create distinct layers. Serve immediately with a straw and stir before drinking if desired.

# Expert Advice:

01 -
  • Completely vegan and dairy-free — made with oat milk, maple syrup, and fresh fruit, so everyone at the table can enjoy it.
  • Ready in just 10 minutes with no cooking required — perfect for warm mornings or spontaneous afternoon cravings.
  • Visually stunning layers of red, white, and green make it as eye-catching as any café creation.
  • Naturally sweetened with maple or agave syrup, so you stay in full control of the sugar level.
  • Endlessly adaptable — swap the sweetener, strain the puree for extra smoothness, or top with sliced strawberries for an elegant garnish.
02 -
  • Use barista-style oat milk for a creamier, richer texture that holds its layer beautifully against the matcha.
  • Strain the strawberry puree through a fine mesh sieve before using if you prefer a silky-smooth, seed-free base layer.
  • Keep the matcha water temperature at around 80°C/176°F — water that is too hot can make matcha taste bitter rather than smooth and grassy.
  • Adjust sweetness gradually: start with 1½ tbsp of maple syrup per batch and add more only after tasting the puree.
  • Pour slowly and gently when adding the oat milk and matcha to preserve the distinct layers — the visual payoff is worth the extra care.
  • Garnish optionally with sliced strawberries on the glass rim or a light dusting of matcha powder for a café-worthy finish.
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