Dairy-Free Strawberry Matcha Latte

Last summer, I was craving something cold and colorful but my usual iced coffee routine felt tired. A friend brought over fresh strawberries from the farmer's market, still warm from the sun, and I found myself standing in front of my pantry holding a container of matcha powder I'd forgotten about. That's when it clicked—what if I layered them? The result was this stunning dairy-free strawberry matcha latte that somehow tastes both grounding and bright at the same time.

I made this for my partner on a particularly sticky afternoon when we were both overheated and grumpy. By the time they took that first sip and watched the colors swirl together, something shifted in the kitchen. Suddenly we were both smiling, talking about nothing important, and the heat didn't matter anymore.

Ingredients

• Fresh strawberries: Choose berries that smell sweet and fragrant—this is where all your flavor comes from, so don't skip quality here.
• Maple syrup: The gentle sweetness balances the earthiness of matcha without overpowering the strawberry.
• Fresh lemon juice: This tiny addition brightens everything and keeps the strawberry flavor from becoming flat.
• Matcha green tea powder: Use culinary grade, not ceremonial, since you're blending it into a casual drink rather than whisking it traditionally.
• Hot water (80°C/175°F): Water that's too hot damages matcha's delicate flavor and color, so let your kettle cool for a minute after boiling.
• Unsweetened coconut milk: The carton kind froths and layers beautifully, while canned coconut milk tends to separate oddly in cold drinks.
• Ice cubes: Freeze them in advance so they're solid and won't water down your drink as quickly.

Instructions

Blend the strawberry base:

Toss your hulled strawberries into a blender with maple syrup and lemon juice, then blend until you have a completely smooth purée with no visible berry chunks. This takes about thirty seconds of blending—longer and you'll incorporate too much air.

Divide and settle:

Pour the bright pink strawberry purée evenly into both glasses, dividing it right down the middle so each drink gets an equal strawberry foundation.

Whisk the matcha:

In a small bowl, combine your matcha powder with the hot water and whisk vigorously until frothy and smooth, using circular motions like you're coaxing something delicate to life. A bamboo whisk works beautifully, but a regular milk frother gets the job done just fine.

Layer with ice:

Add your ice cubes on top of the strawberry layer, filling each glass about halfway so there's room for the remaining ingredients.

Pour the coconut milk:

Slowly pour half a cup of coconut milk over the ice in each glass, pouring it gently down the side to encourage layering.

Float the matcha:

Now comes the visual magic—pour your whisked matcha over the coconut milk very slowly, and if you're patient, you'll see it drift and settle into its own distinct layer, creating those gorgeous green-pink-white stripes.

Stir and sip:

You can stir it all together for a swirled effect or drink it in layers—there's no wrong way, just different experiences in the same glass.

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There's something almost meditative about watching someone notice all three colors in their glass for the first time—the way their eyes light up before they even taste it. Food doesn't always have to be complicated to feel special.

The Art of Layering

Layering isn't about being precious or fussy—it's about understanding that different liquids have different densities. The strawberry purée is densest, so it sinks to the bottom naturally. The coconut milk floats above it because it's lighter. The matcha, whisked into foam, wants to stay on top. You're not fighting physics; you're working with it, pouring slowly and letting gravity do the actual work.

Why Matcha Matters Here

Matcha brings something that regular iced tea can't—an earthy, almost mineral depth that plays against the sweetness of strawberries in an unexpected way. It's subtle enough not to overwhelm the fruit, but distinctive enough to make you pause and notice. There's also something satisfying about drinking something this vibrant knowing it's genuinely good for you, not just pretty.

Making It Your Own

Once you understand how this drink comes together, you've got a template that welcomes improvisation. Swap the fruit, adjust the sweetness, experiment with different dairy-free milks—the skeleton of the recipe is solid enough to handle whatever you want to try next.

• If you want it sweeter, drizzle extra maple syrup into the coconut milk before pouring it in.
• Oat milk or almond milk work beautifully if you don't have coconut milk on hand, though each will give you a slightly different mouthfeel.
• Garnish with a thin strawberry slice or a small mint leaf perched on top, because we eat with our eyes first.

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This drink taught me that sometimes the simplest combinations are the most memorable, especially when they're shared on a day when you needed something to slow down for. Make it, share it, watch someone's face when they see all those colors.

Frequently Asked Questions

→ How can I make the matcha layer frothy?

Use a bamboo whisk or a milk frother to whisk matcha powder with hot water until it achieves a smooth and frothy consistency.

→ Can I substitute coconut milk with other plant-based milks?

Yes, oat or almond milk work well as alternatives and provide a different creamy texture and flavor.

→ What is the best way to make the strawberry purée smooth?

Blend fresh strawberries with maple syrup and lemon juice until completely smooth for a vibrant, sweet layer.

→ How should I serve this iced latte for best presentation?

Layer the strawberry purée at the bottom, add ice cubes, pour coconut milk over ice, then slowly layer the frothy matcha on top to create distinct layers.

→ Is this drink suitable for those with nut allergies?

It contains coconut, which can be a tree nut allergen for some; always check sensitivity before serving.

→ Can I adjust sweetness of the drink?

Yes, you can add extra maple syrup to the coconut milk layer for additional sweetness if desired.