Strawberry Matcha Latte Oat (Print Version)

Sweet strawberry puree layered with matcha and topped with creamy oat milk foam for a fresh drink.

# What You'll Need:

→ Strawberry Layer

01 - 1 cup fresh strawberries, hulled and sliced
02 - 2 tablespoons granulated sugar or maple syrup
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 or sweetener of choice, optional

→ Oat Milk Foam

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

→ Assembly

10 - ½ cup ice cubes

# How-To Steps:

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 develop syrupy consistency. 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 achieving smooth and frothy consistency. Sweeten with agave syrup if desired.
03 - Gently heat oat milk without boiling. Whisk or froth with vanilla extract and maple syrup until thick and foamy texture develops.
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 thoroughly before drinking to combine layers.

# Expert Tips:

01 -
  • It looks like you spent hours at a fancy café, but honestly takes barely fifteen minutes from start to finish.
  • The strawberry-matcha combo is naturally sweet and earthy in a way that feels indulgent without being heavy.
  • It's completely dairy-free, so you can share it with anyone, no questions asked.
02 -
  • If your strawberry puree tastes too tart, it means you didn't cook it long enough or added too much lemon—go easy on the acid and let the natural sweetness shine.
  • Oat milk that won't froth usually means it's too cold or it's the regular kind, not barista-style—temperature and milk choice make all the difference.
03 -
  • Make the strawberry puree ahead of time and keep it in the fridge—it actually tastes better the next day once the flavors have settled.
  • A milk frother speeds up the foam process dramatically and gives you more consistent, silky results than hand-whisking.
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