Strawberry Matcha Latte Oat

Last summer, I wandered into a tiny matcha café in the city and watched the barista layer a strawberry drink with this ethereal green foam, and I became completely mesmerized. The way the pink and green swirled together felt like edible art, but more importantly, that first sip—bright, creamy, earthy all at once—rewired what I thought a simple latte could be. I spent the next week trying to recreate it at home, failing spectacularly twice before understanding the trick to proper foam. Now this drink feels like my own little ritual, something I make when I need the world to feel a bit more beautiful.

I served this to my friend Maya who's been trying to go dairy-free, and watching her face when she tasted it was everything—she literally said it was better than the oat milk lattes she'd been ordering. That moment taught me that vegan doesn't mean compromise; it means discovering flavors you wouldn't have stumbled upon otherwise. Now whenever she visits, this is what she requests, and I love having something special to make just for her.

Ingredients

• Fresh strawberries: Use ones that smell sweet and feel slightly soft—if they're rock hard, they'll need extra cooking time and won't break down into that silky puree.
• Granulated sugar or maple syrup: The sugar helps draw out the strawberry juices and create that glossy syrup, while maple adds a subtle depth if you want to skip refined sugar.
• Lemon juice: This tiny addition brightens everything and keeps the strawberry flavor from becoming one-note; don't skip it.
• High-quality matcha powder: Buy ceremonial grade if you can find it—the cheaper stuff tastes chalky and ruins the whole moment.
• Hot water at 175°F/80°C: Boiling water makes matcha bitter and grainy; if you don't have a thermometer, just let boiling water cool for about a minute.
• Barista-style oat milk: Regular oat milk won't foam properly, so this matters more than you'd think—look for brands labeled specifically for frothing.
• Vanilla extract: A whisper of vanilla transforms the foam from plain to memorable.
• Ice cubes: Use filtered water if possible so they don't cloud the drink and distract from those gorgeous layers.

Instructions

Cook the strawberries into liquid gold:

Combine your sliced strawberries, sugar, and lemon juice in a small saucepan over medium heat, stirring occasionally until the strawberries collapse into soft fragments and the mixture turns syrupy—you'll smell something wonderful happening. Let it cool until you can touch it, then blend it smooth; if you want it finer, press it through a strainer with the back of a spoon.

Whisk the matcha with intention:

Sift your matcha powder into a bowl to remove any lumps that'll stick to your whisk, then add water that's hot but not aggressively so and whisk in a quick, circular motion until it froths and becomes this brilliant green. If it looks grainy, you've either used water that's too hot or your powder needs better sifting.

Froth the oat milk until clouds form:

Warm your oat milk gently in a small saucepan or milk pitcher—you want it steaming but never boiling—then whisk or use a frother with vanilla and maple syrup until you've got this thick, velvety foam that holds its shape. The texture matters here; it should feel almost creamy when you tip the glass.

Layer with purpose:

Pour the cooled strawberry puree into two glasses first, add ice so it settles into the bottom, then slowly pour the matcha mixture over it so the layers stay distinct and beautiful. Top each glass with that proud foam you just created, letting it sit slightly above the rim.

Serve and enjoy the moment:

Hand it over with a straw and maybe ask the person to stir it a little before drinking so they get all three flavors at once. That transformation from three separate layers into a unified drink is part of the charm.

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There's something about handing someone a drink that's this visually stunning that makes them pause and actually notice it, and that small moment of appreciation—before they even taste it—is when I know the effort mattered. It's become my way of saying I care without saying anything at all.

The Strawberry Base is Flexible

If you're in a rush or don't have fresh strawberries, good quality strawberry jam works beautifully—just thin it with a touch of water so it pours smoothly over the ice. I've also experimented with frozen strawberries on rainy days when the farmers market hasn't opened yet, and honestly they work just as well because you're cooking them down anyway. One winter I tried strawberry extract with a splash of simple syrup and it was unexpectedly sophisticated, almost like a strawberry essence that didn't feel watered down.

Matcha Isn't Mysterious Once You Get the Basics

Matcha has this reputation for being finicky, but it's really just asking for decent powder and water that's warm, not hot—treat it with basic respect and it gives you this velvety, grassy, slightly sweet layer that feels authentic. The first time I sifted my matcha properly instead of just dumping it in, I finally understood why ceremonial grade costs more. Your bamboo whisk doesn't have to be fancy either; a regular whisk works fine, though the bamboo ones do create slightly better foam if you're feeling indulgent.

Milk Foam is Your Secret Weapon

The foam is what elevates this from a simple layered drink into something that feels special and café-quality, and the good news is you don't need any equipment beyond a whisk and a little patience. I've made it with an electric frother, with a whisk, even with a French press in a pinch, and while technique varies slightly, the result is always that cloud-like texture that makes each sip feel luxurious. The vanilla extract transforms plain foam into something that tastes intentional rather than accidental.

• Don't overheat the oat milk or it loses its ability to foam properly—warm is the goal, not hot.
• If your foam collapses before you get to drink it, your milk might have been too warm or you whisked too aggressively; gentler is better.
• Make the foam right before serving since it deflates after a few minutes.

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This drink has become my small ritual for slowing down and noticing beauty in the everyday, and I hope it becomes something special for you too. Make it for yourself on a regular morning, make it for someone you love, or make it just because the strawberries looked perfect at the market.

Recipe Questions & Answers

→ How do I achieve a smooth strawberry puree?

Cook sliced strawberries with sugar and lemon juice over medium heat until soft. Blend and strain for a fine texture.

→ What temperature should the water be for matcha?

Use hot water around 175°F (80°C) to avoid bitterness and ensure smooth whisking of the matcha powder.

→ Can I substitute oat milk foam with another milk?

Yes, almond or soy milk can be used, but oat milk tends to froth better for a creamy foam.

→ How can I sweeten the matcha layer?

Add agave syrup or your preferred sweetener to the matcha whisking step for balanced sweetness.

→ What’s the best way to serve this layered drink?

Layer strawberry puree first, add ice cubes, pour matcha gently, and top with oat milk foam. Stir before drinking.