Strawberry Matcha Latte Oat (Printable Version)

A vibrant, dairy-free blend of strawberry puree, matcha, and creamy oat milk foam in a refreshing drink.

# What You’ll Need:

→ Strawberry Layer

01 - 1 cup fresh strawberries, hulled and sliced
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons fresh lemon juice

→ Matcha Layer

04 - 2 teaspoons high-quality matcha powder
05 - 4 fluid ounces hot water at 175°F
06 - 1 to 2 tablespoons agave syrup, optional

→ Oat Milk Foam

07 - 1 cup barista-style oat milk
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon maple syrup, optional

→ Assembly

10 - 1/2 cup ice cubes

# Step-by-Step Guide:

01 - Combine sliced strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 3 to 4 minutes until strawberries soften and become syrupy. Cool slightly, then blend until smooth. Strain through fine mesh for refined texture if desired.
02 - Sift matcha powder into a bowl. Add hot water and whisk vigorously using a bamboo whisk or milk frother until smooth and frothy. Sweeten with agave syrup if desired.
03 - Gently heat oat milk without boiling. Whisk or froth with vanilla extract and maple syrup until thick, creamy foam forms.
04 - Divide strawberry puree equally between two glasses. Add ice cubes to each glass. Slowly pour prepared matcha over strawberry layer. Top each glass with oat milk foam.
05 - Serve immediately with a straw. Stir before drinking to combine all layers.

# Additional Tips::

01 -
  • Completely dairy-free and vegan — made with barista-style oat milk and natural sweeteners.
  • Ready in just 15 minutes — a café-quality drink without the wait or the price tag.
  • Visually stunning layers — pink strawberry puree, green matcha, and white foam create a show-stopping presentation.
  • Naturally flavored — real strawberries cooked down into a sweet, syrupy puree give genuine fruit flavor.
  • Easily customizable — adjust sweetness, swap the milk, or add garnishes to make it your own.
02 -
  • Use high-quality matcha — ceremonial or premium culinary grade matcha gives the brightest green color and smoothest flavor without bitterness.
  • Water temperature matters — keep hot water at around 175°F/80°C; boiling water will make matcha taste bitter.
  • Strain the strawberry puree — passing it through a fine mesh strainer creates a silkier, more vibrant layer in the glass.
  • Barista oat milk is key — it froths far better than regular oat milk and holds its foam longer.
  • Chill your glasses — pop them in the freezer for a few minutes before assembling for an extra-refreshing result.
  • Garnish for presentation — sliced strawberries on the rim or a light dusting of matcha powder on the foam elevate the visual appeal instantly.
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