Dairy-Free Strawberry Matcha Latte (Printable Version)

A layered blend of strawberry purée, matcha, and coconut milk for a refreshing chilled drink.

# What You'll Need:

→ Strawberry Layer

01 - 1 cup fresh strawberries, hulled and sliced
02 - 1 tablespoon maple syrup
03 - 1 teaspoon fresh lemon juice

→ Matcha Layer

04 - 2 teaspoons matcha green tea powder
05 - 1/4 cup hot water at 175°F

→ Latte Base

06 - 1 cup unsweetened coconut milk from carton
07 - 1/2 cup ice cubes

# Directions:

01 - Combine strawberries, maple syrup, and lemon juice in a blender. Blend until completely smooth and transfer to a separate bowl.
02 - Divide the strawberry purée evenly between two tall serving glasses.
03 - In a small bowl, whisk matcha powder with hot water until smooth and frothy using a bamboo whisk or milk frother for optimal texture.
04 - Add ice cubes to each glass on top of the strawberry purée layer.
05 - Pour 1/2 cup coconut milk over the ice in each glass.
06 - Slowly pour the whisked matcha over the coconut milk to create distinct layers.
07 - Stir lightly before drinking if desired, or enjoy the layered presentation without stirring.

# Expert Suggestions:

01 -
  • It's naturally dairy-free but tastes genuinely creamy and indulgent, not like you're making a sacrifice.
  • The whole thing takes less time than it takes to chill a glass, so no-stress entertaining on warm days actually works.
  • Those distinct layers create this beautiful ombré effect that makes even a casual afternoon feel a little bit special.
02 -
  • The temperature of your water matters more than you'd think—too hot and the matcha becomes astringent and bitter, which completely changes how you feel about the drink, so always let boiling water cool for about a minute first.
  • Fresh matcha powder loses its vibrant color and clean flavor after a few months, so if yours looks dull brown instead of bright green, it's time for a new container.
03 -
  • Keep your matcha powder in a small container in the freezer rather than your pantry—it stays fresher longer and the cool powder makes whisking slightly easier because it's less prone to clumping.
  • If your matcha refuses to blend smoothly no matter how much you whisk, pass it through a fine-mesh strainer before pouring into your glasses to catch any stubborn lumps and guarantee that silky texture.
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