Dairy-Free Strawberry Matcha Latte

Last summer, I was standing in my kitchen on the hottest day of the season, staring at a pint of strawberries that needed rescuing before they turned soft. My roommate had just bought a bamboo matcha whisk at the farmer's market, and somehow that little moment sparked the idea—what if I blended those berries into something cold and layered it with something green and earthy? The result was this drink, and it became the thing I made for every friend who showed up at my door wilting from the heat.

I made this for my sister's book club gathering one June afternoon, and someone commented that it tasted like "what summer looks like." That phrase stuck with me because it's true—the brightness of the strawberry layer, the calm earthiness of the matcha, and the way the coconut milk drifts through it all creates this moment of genuine refreshment that goes beyond just cold and sweet.

Ingredients

• Fresh strawberries: The foundation of everything here, so pick ones that smell perfumy and still have that slight firmness—overripe berries will make the purée taste muddy rather than bright.
• Maple syrup: This rounds out the strawberry flavor without making it taste artificially sweet, and it dissolves beautifully into the coconut milk.
• Fresh lemon juice: Just a teaspoon, but it wakes up the strawberry flavor and keeps it from tasting flat.
• Matcha green tea powder: Get the ceremonial grade if you can find it; the cheaper culinary grades can taste slightly bitter and chalky in a drink like this.
• Hot water: Keep it around 80°C (175°F)—boiling water will make the matcha taste burnt and destroy its natural brightness.
• Unsweetened coconut milk from a carton: The canned stuff is too thick for this; the carton version pours like regular milk and creates that perfect creamy layer without overpowering the other flavors.
• Ice cubes: Use regular ice, nothing fancy needed, but make sure your glasses are tall enough to hold everything without overflow.

Instructions

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Blend the strawberry base:

Throw the strawberries, maple syrup, and lemon juice into your blender and go until there are absolutely no pulpy bits left—you want this to flow like a sauce. This takes maybe 30 seconds on high speed.

Layer the purée:

Pour the strawberry mixture evenly into two tall glasses, dividing it right down the middle so both drinks look the same. This is where the drink starts to feel intentional rather than just another smoothie.

Whisk the matcha:

In a small bowl, add your matcha powder first, then slowly pour in the hot water while whisking in a circular motion (a bamboo whisk works beautifully, but even a small milk frother will get you there). Keep going until there are no lumps and you see a light foam forming on top—this usually takes about a minute of gentle, steady whisking.

Add the ice:

Drop ice cubes on top of the strawberry layer in each glass, filling about halfway up. The ice acts as a barrier that helps keep the layers from immediately mixing together.

Pour the coconut milk:

Slowly pour half a cup of coconut milk into each glass, aiming for the back of the ice so it settles gently and creates that creamy white layer between the strawberry and matcha. This is where patience matters—rushing this step means losing the visual effect.

Top with matcha:

Very slowly pour the whisked matcha mixture over the coconut milk layer, tilting your glass slightly if needed to help it settle on top. The result should be three distinct stripes of color, like a very delicious flag.

Serve and stir:

You can leave it layered for the first sip (magical), or give it a gentle stir to blend the flavors together before you drink it—both ways work beautifully.

Save

This drink became the thing I made for myself on mornings when I needed to remember that taking ten minutes for something beautiful was worth it. There's something grounding about the ritual of whisking the matcha, watching the layers come together, and then taking that first sip when all three flavor notes hit at once.

The Matcha Moment

Matcha requires a different kind of attention than regular tea—you can't just steep it and walk away. The whisking is actually meditative if you let it be, and I've found that the small ritual of getting this right is part of why the drink tastes so good. When you whisk properly, the matcha dissolves completely and creates a silky base that stays frothy on top, which is exactly what you want for layering.

Why Layering Matters Here

I could have stirred everything together at the start and been done in two minutes, but the layering is what makes this drink feel special. The strawberry comes first as a burst of sweetness, then the mild creaminess of coconut milk, then the earthy matcha at the end—it's like a flavor story told from bottom to top. Each sip tastes slightly different depending on where your straw lands, which keeps drinking it interesting.

Making It Your Own

This recipe is forgiving in the best way—you can adjust it based on what you like and what you have on hand. Some days I make it sweeter by adding extra maple syrup to the coconut milk layer, and other times I use oat milk instead because that's what's in my fridge. The core idea stays the same: something fruity, something creamy, something earthy, all coming together in one cold glass.

• If you can't find fresh strawberries, frozen ones work just as well and sometimes taste even more intensely strawberry-like.
• Don't skip the lemon juice—it's subtle but it's what keeps the strawberry flavor from feeling one-dimensional.
• A little garnish of fresh mint or a strawberry slice on the rim makes this feel fancy without adding any real work.

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Save

This drink has become my answer to those mornings when the heat makes everything feel like too much, or when I want to do something a little more thoughtful than just pouring cold milk over ice. It's the kind of thing that reminds you that a beverage can be both nourishing and beautiful at the same time.

Recipe FAQs

→ How do you prepare the strawberry layer?

Blend fresh hulled strawberries with maple syrup and lemon juice until smooth to create a sweet, tangy purée.

→ What is the best way to whisk the matcha?

Whisk the matcha powder with hot (not boiling) water using a bamboo whisk or milk frother for a smooth, frothy texture.

→ Can I use other plant milks instead of coconut milk?

Yes, oat or almond milk can be substituted for coconut milk based on personal preference.

→ How should the drink be assembled for the layered effect?

Pour the strawberry purée first, add ice cubes, then coconut milk, and finally slowly pour the whisked matcha over the top for separation.

→ Are there any allergens to be aware of?

This drink contains coconut, which is a tree nut allergen for some, and is gluten-free and dairy-free.