Strawberry Matcha Latte Oat (Printer View)

A vibrant, dairy-free beverage blending strawberries, matcha, and creamy oat foam for a refreshing treat.

# 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 - ½ cup ice cubes

# Method:

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 release their juices. Allow to cool slightly, then blend until smooth. Strain through fine mesh for refined texture if desired.
02 - Sift matcha powder into a bowl to remove lumps. Add hot water and whisk vigorously using a bamboo whisk or milk frother until the mixture becomes smooth and frothy. Add sweetener to taste if preferred.
03 - Gently heat oat milk without allowing it to boil. Whisk or froth the warm milk with vanilla extract and maple syrup until thick foam forms throughout.
04 - Distribute strawberry puree equally between two glasses. Add ice cubes to each glass. Slowly pour prepared matcha over the strawberry layer to create distinct strata. Crown each glass with oat milk foam.
05 - Serve immediately with a straw. Stir thoroughly before drinking to blend the flavor layers.

# Expert Advice:

01 -
  • The three distinct layers create a visual moment every time you pick up the glass, even though you'll stir it all together.
  • It's naturally vegan and dairy-free without tasting like you're missing anything—the oat milk foam is genuinely luxurious.
  • You can have this ready in under 15 minutes, making it feel fancy without the fuss of a full café trip.
02 -
  • If you use regular oat milk instead of barista-style, your foam will deflate within seconds and you'll be left with a sad puddle—I learned this the hard way and it genuinely changed how I think about ingredient specificity.
  • The temperature of your matcha water is crucial; boiling water will turn matcha bitter and gray instead of that vibrant green you're after, so if you don't have a thermometer, just wait about a minute after your kettle clicks off.
03 -
  • Make the strawberry puree ahead of time and refrigerate it—this actually improves the flavor as it sits, and it saves you precious minutes on busy mornings.
  • If your matcha tastes bitter, you used water that was too hot or your matcha powder is old; fresh matcha should taste grassy and subtly sweet, not like burnt grass.
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