Strawberry Matcha Iced Latte (Printable)

Layered blend of sweet strawberries, matcha, and oat milk creates a fresh, creamy iced beverage.

# What You'll Need:

→ Strawberry Layer

01 - 1 cup (150 g) fresh strawberries, hulled
02 - 2 tbsp maple syrup
03 - 1 tsp lemon juice

→ Matcha Layer

04 - 2 tsp matcha green tea powder, culinary or ceremonial grade
05 - 1/4 cup hot water at 176°F

→ Latte Assembly

06 - 1 1/2 cups oat milk, chilled
07 - 1 cup ice cubes

# How To Make It:

01 - Combine strawberries, maple syrup, and lemon juice in a blender. Blend until smooth. Divide the puree evenly between two tall glasses.
02 - Fill each glass halfway with ice cubes directly over the strawberry layer.
03 - Gently pour chilled oat milk over the ice and strawberry puree in each glass.
04 - In a small bowl, whisk matcha powder with hot water until smooth and frothy using a bamboo whisk or regular whisk.
05 - Slowly pour the matcha mixture over the oat milk in each glass to create a layered effect. Serve immediately with a straw. Stir before drinking if desired.

# Expert Advice:

01 -
  • Ready in just 10 minutes with no cooking required
  • Stunning layered presentation that's completely Instagram-worthy
  • Naturally vegan and dairy-free, suitable for plant-based diets
  • Combines the antioxidant benefits of matcha with vitamin-rich strawberries
  • Easily customizable to your preferred sweetness level
  • Uses simple, wholesome ingredients you can feel good about
02 -
  • Chill your glasses in the freezer for 10 minutes before assembling for an extra-cold drink that stays refreshing longer
  • Use a bamboo matcha whisk (chasen) for the smoothest, most authentic matcha preparation without lumps
  • Don't skip the lemon juice in the strawberry puree—it brightens the flavor and prevents oxidation
  • Pour liquids slowly over the back of a spoon to maintain crisp, distinct layers
  • Adjust the matcha water temperature carefully; too hot will make it bitter, too cool won't dissolve the powder properly
  • Make extra strawberry puree and freeze it in ice cube trays for future lattes
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