Strawberry Matcha Iced Latte

One sweltering afternoon, I watched my friend stir matcha at a tiny café in Brooklyn, and the way the powder bloomed into that jade green cloud felt like magic happening in a cup. That same week, I had a pint of strawberries sitting on my counter getting softer by the hour, and something clicked—why not marry these two worlds together? The result was this layered drink that tastes like spring and summer had a conversation, and now whenever I make it, people ask for the recipe before they even take the first sip.

I made this for my roommate after she had a rough day at work, and watching her face light up when she saw those pink and green layers in the glass reminded me that sometimes the smallest gestures matter most. She took one sip, closed her eyes, and just sat there for a moment—no words needed.

Ingredients

• Fresh strawberries: The fresher, the better—look for ones that smell sweet even through the package, since they'll make your puree taste alive and jammy.
• Maple syrup: This adds depth that regular sugar can't quite match, and it dissolves instantly into the cold milk without that grainy feeling.
• Lemon juice: Just a teaspoon brightens everything and keeps the strawberry flavor from tasting flat or one-dimensional.
• Matcha green tea powder: Buy culinary grade if you want something approachable, but don't shy away from ceremonial grade if you're feeling fancy—it makes a difference.
• Hot water: Keep it around 80°C (176°F) so the matcha whisks silky without turning bitter from water that's too hot.
• Oat milk: The barista versions (like Oatly or Minor Figures) froth better and taste creamier, but any chilled oat milk will work beautifully.
• Ice cubes: Make them fresh if you can—old ice that's been in your freezer absorbs odors and can make everything taste slightly off.

Instructions

Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.

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Make the strawberry magic:

Toss your hulled strawberries into a blender with maple syrup and lemon juice, then blend until completely smooth—no chunks allowed if you want that silky layer at the bottom of your glass. The whole thing should take about a minute.

Build your foundation:

Divide the strawberry puree evenly between two tall glasses, then fill each one halfway with ice cubes so they nestle right on top of that pink base. The ice keeps everything cold and creates that beautiful visual separation.

Pour the milk gently:

Take your chilled oat milk and pour it slowly over the ice—the key is patience here, because if you rush it, the layers blur together. Watch it settle and cream into the middle section between the pink and what's coming next.

Whisk the matcha into being:

In a small bowl, add matcha powder to hot water and whisk it constantly with a bamboo whisk (or any whisk, really) until it's frothy and completely dissolved with no lumps hiding at the bottom. This step takes about thirty seconds of real elbow grease.

Layer and serve:

Pour the matcha mixture slowly over the oat milk, watching as it settles on top and creates those Instagram-worthy layers everyone talks about. Hand over a straw and let people stir it themselves, or serve it unstirred if you want to keep that visual drama intact.

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My neighbor came over on a random Tuesday and I made her one of these, and she sat on my porch with it cradled in both hands like it was something precious. We didn't talk much, just sat in the quiet, and I realized that sometimes food is just an excuse to pause and be present with someone.

The Layering Secret

The magic isn't just in the flavors—it's in watching those distinct layers form right in front of you, and everyone notices. The trick is pouring slowly and respecting the different densities of each liquid; strawberry puree is heaviest at the bottom, oat milk settles in the middle, and matcha floats on top if you pour it right. I used to rush this part, but then I learned that slowing down for ten seconds transforms it from a drink into a moment.

Temperature Matters More Than You'd Think

Getting the matcha water temperature right changed my entire experience with this drink—too hot and it tastes harsh, too cold and the powder won't dissolve smoothly. I now keep a little thermometer in my kitchen, but if you don't have one, boil water and let it cool for about a minute before whisking. The oat milk being properly chilled is equally important because it keeps the whole drink from becoming a lukewarm mess by the time you finish assembling it.

Customizing Without Losing the Plot

Once you've made this a few times, you'll start playing with variations, and that's when it becomes truly yours. I've tried coconut milk instead of oat milk on hot days, and swapped the strawberries for raspberries when they were in season and cheaper. The structure stays the same, but these little changes keep things interesting and let you use whatever's good at the market that week.

• If you want it less sweet, use honey or reduce the maple syrup by half a tablespoon per serving.
• For a protein boost, stir in a spoonful of vanilla protein powder into the matcha before whisking if you're feeling adventurous.
• Keep extra strawberry puree in a jar in the fridge for up to three days so you can make these whenever the craving hits without the blending step.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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This drink sits at the intersection of being simple enough for a Tuesday morning and special enough to serve guests without apology. Make it, enjoy it, and don't overthink the layers—sometimes the imperfect ones taste just as good.

Frequently Asked Questions

→ Can I use a different milk instead of oat milk?

Yes, plant-based milks like almond or soy can be used, but oat milk provides the creamiest texture and natural sweetness that complements both strawberry and matcha.

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

Pour the matcha mixture slowly over the back of a spoon onto the chilled oat milk to gently layer it without mixing, creating distinct color layers.

→ Is it necessary to use fresh strawberries?

Fresh strawberries are preferred for natural sweetness and vibrant color, but thawed frozen berries can work if fresh ones aren't available.

→ How do I make the matcha smooth and frothy?

Whisk matcha powder with hot water vigorously using a bamboo whisk until the powder is fully dissolved and a frothy layer forms on top.

→ What sweetness alternatives can I use instead of maple syrup?

Agave syrup, honey (if not vegan), or a mild simple syrup can be used to adjust sweetness according to taste preferences.

→ Can I prepare the layers in advance?

The strawberry puree and matcha mixture can be prepared ahead, but assemble layers just before serving to maintain the visual appeal and freshness.