Dairy-Free Strawberry Matcha Latte

Last summer, a friend handed me a matcha latte at a café and I remember thinking it tasted earthy and a bit lonely until she added fresh strawberry syrup she'd made that morning. That sip sparked something—what if I could recreate that moment at home, but make it completely dairy-free and layered like those beautiful drinks you see in glass cups? I started experimenting in my kitchen, and this Dairy-Free Strawberry Matcha Latte became the drink I reach for when I want something that feels both indulgent and refreshing without any guilt.

I made this for my sister on a random Tuesday afternoon when she was stressed about work, and watching her drink it slowly, eyes closing a little with each sip, reminded me that sometimes the smallest gestures matter most. She asked for the recipe before she even finished the glass, and now it's become our thing to make together when we need a moment of calm.

Ingredients

• Fresh or frozen strawberries (1 cup, 150 g), hulled and sliced: Choose strawberries that are fragrant and ripe—they're the soul of this drink, so don't skimp on quality.
• Maple syrup or agave syrup (2 tablespoons): This sweetens the strawberries and creates a silky syrup that doesn't overpower the earthy matcha.
• Water (2 tablespoons for strawberries, plus 1/4 cup hot for matcha): Room temperature water draws out the strawberry juices, while 80°C water is the sweet spot for matcha—too hot and it becomes bitter.
• Matcha green tea powder (2 teaspoons): Invest in ceremonial-grade matcha if you can; the color and taste will shine through unlike anything else.
• Unsweetened oat milk (1 1/2 cups, 360 ml): Barista-style oat milk froths beautifully and creates that creamy mouthfeel that makes this drink feel indulgent.
• Ice cubes: These keep the drink cold and make the layering possible—don't skip them.

Instructions

Coax the strawberries into sweetness:

Combine strawberries, maple syrup, and water in a small saucepan and simmer over medium heat for 3 to 5 minutes until the berries soften and their juices turn the liquid a deep ruby color. Mash them lightly with a fork—you want to break them down without obliterating them into mush.

Strain for purity:

Pour the strawberry mixture through a fine sieve, pressing gently with the back of a spoon to extract every drop of that precious syrup. You want just the liquid; discard the pulp or save it for yogurt or toast if you're resourceful.

Whisk the matcha to life:

In a small bowl, add matcha powder and hot water (around 80°C or 175°F—use a thermometer if you have one, or just let boiled water cool for a minute). Whisk vigorously in a circular motion until it's completely dissolved and frothy on top, creating that gorgeous jade color.

Build your layers:

Fill two glasses with ice cubes, then divide the strawberry syrup evenly between them. Pour the oat milk slowly over the syrup, letting it create its own layer, then gently pour the matcha mixture on top so it floats above the milk.

Serve and stir:

Present it immediately while the layers are still distinct and beautiful, though your guests will naturally stir it before drinking—that's part of the fun.

Save

There's something almost meditative about watching the colors settle into distinct layers—pink at the bottom, cream in the middle, jade on top—and knowing you created something beautiful in just a few minutes. It's become my favorite reminder that fancy café drinks don't have to stay at the café.

The Magic of Matcha

Matcha has this reputation for being complicated, but the truth is it just wants the right treatment. When I first started using it, I'd dump it in with cold milk and wonder why it tasted chalky and wrong—turns out matcha needs a little warmth and a little whisking to wake up. Now I treat it like a tiny ceremony, even if I'm just making a drink on a Tuesday morning, and somehow that mindfulness makes everything taste better.

Why Oat Milk Works Here

I tried this with almond milk once and it felt thin, almost see-through next to the bold matcha and strawberry. Oat milk has this natural creaminess that plays so well with both flavors—it's thick enough to create a real layer but still light enough that you're not feeling weighed down by the drink. The barista-style versions are worth the extra dollar or two because they don't separate and they taste almost like a whisper of vanilla without being fake about it.

Variations and Serving Suggestions

Once you master this version, you'll start imagining other fruit combinations—raspberries bring a tartness that's stunning, peaches add a delicate sweetness that matcha loves, and even blueberries create an almost jewel-like effect. You can batch the strawberry syrup at the beginning of the week and assemble these drinks in minutes whenever the craving hits. The beauty of this drink is that it's a canvas for whatever you're feeling in the moment.

• Make the strawberry syrup in advance and store it in the fridge for up to five days—this turns the drink into a five-minute assembly on busy mornings.
• Garnish with a fresh strawberry slice on the rim or a light dusting of matcha powder on top for visual impact.
• If you're serving a group, prepare individual ice-filled glasses and set out the three layers so people can create their own—it's interactive and fun.

Save

This drink has become my answer to the question of how to feel like you're at a café when you're actually in your kitchen in sweatpants. Make it for yourself when you need a moment, or make it for someone else when words aren't quite enough.

Recipe FAQ Section

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Thaw slightly before simmering to release their juices effectively.

→ What’s the best way to dissolve matcha powder?

Whisk matcha with hot water just below boiling (about 80°C) until frothy to avoid bitterness and ensure smooth texture.

→ Can I substitute oat milk with other plant milks?

Barista-style oat milk provides creaminess, but almond or soy milk can be used though the texture and taste will vary.

→ How do I achieve the layered effect in the drink?

Pour strawberry syrup first, then oat milk slowly over ice, finally gently add matcha on top to maintain distinct layers.

→ How can sweetness be adjusted?

Alter the amount of maple or agave syrup in the strawberry layer according to your preferred level of sweetness.