Strawberry Matcha Latte Oat

My friend Marco showed up one Saturday morning with a matcha whisk he'd bought in Tokyo, insisting we needed to do something more interesting with his fancy powder than the usual straight-up lattes. We started playing around with strawberry puree—first as a swirl, then layered deliberately—and somewhere between the second and third attempt, we landed on this: a drink that looks like it belongs in a minimalist café but tastes like someone actually cared about making it. The oat milk foam was his addition, the touch that made it feel complete rather than just pretty.

I made this for my sister during one of those mornings when she showed up before sunrise, exhausted from a night shift. Watching her face when she took that first sip—the way her shoulders actually relaxed—reminded me that sometimes the best things to offer someone aren't complicated, just thoughtful. She asked for the recipe before she even finished the glass.

Ingredients

• Fresh strawberries: Look for ones that smell sweet at the stem; they should feel soft but not mushy, and slicing them releases their flavor faster during cooking.
• Granulated sugar: This dissolves quickly into the berries, but maple syrup works beautifully too if you want deeper flavor.
• Lemon juice: Just a touch brightens the strawberry without making it taste sour—it's the ingredient that keeps things from tasting one-dimensional.
• High-quality matcha powder: Buy ceremonial grade if you can; the difference between good and mediocre matcha is real and worth noticing.
• Hot water at 175°F/80°C: Boiling water turns matcha bitter, so if you don't have a thermometer, let boiled water cool for about five minutes before whisking.
• Agave syrup or sweetener: Optional, but matcha's earthiness benefits from a little sweetness balancing it out.
• Barista-style oat milk: Regular oat milk won't foam properly; barista versions have added emulsifiers that actually create that luxurious texture.
• Vanilla extract: A small amount threads through the foam, making it taste like more than just milk.
• Maple syrup: Adds subtle richness to the foam without overwhelming the other flavors.
• Ice cubes: Helps keep the layers visually distinct while chilling everything perfectly.

Instructions

Coax the strawberries into syrup:

Combine sliced strawberries, sugar, and lemon juice in a small saucepan over medium heat, stirring occasionally until they soften and the liquid becomes glossy and syrupy, about three to four minutes. The berries should break down but still hold some texture, so watch carefully and don't let them turn to mush.

Blend and taste:

Once cooled slightly, blend the strawberry mixture until smooth, then strain through a fine mesh if you want an ultra-silky texture (though honestly, some pulp is nice). This is the moment to adjust sweetness if needed—strawberries vary, so trust your palate.

Wake up the matcha:

Sift the matcha powder into a bowl to break up any lumps, then add hot water (remember: not boiling) and whisk vigorously in an M-shape motion using a bamboo whisk or milk frother until you see a thin layer of foam on top and no visible powder underneath. Taste it and sweeten if desired, keeping in mind the strawberry layer is already sweet.

Create cloud-like foam:

Heat oat milk gently in a small saucepan or milk pitcher—just enough that it's warm to the touch, never boiling—then whisk or use a frother while adding vanilla extract and maple syrup until thick, creamy foam forms. You want it pillowy enough to hold shape on top of the drink.

Layer with intention:

Pour strawberry puree into the bottom of each glass, then add ice cubes to chill everything and keep the layers distinct. Slowly pour the matcha over the ice, watching it create a color gradient, then crown each glass with a generous scoop of oat milk foam.

Serve and stir:

Hand it over with a straw and let people drink it however they want—some will sip it layered, others will stir everything into a swirled masterpiece.

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There's something genuinely magical about watching someone experience the moment when all three layers come together on their tongue—sweet, earthy, creamy all at once. It's the kind of drink that tastes fancier than it actually is, which might be the highest compliment a recipe can get.

The Magic of Layering

The visual appeal of this drink isn't just vanity—the layers actually mean something. The strawberry sits heavy and sweet at the bottom, the matcha floats in the middle with its complex earthiness, and the foam provides that necessary textural contrast on top. When you drink it without stirring, you get a conversation between flavors. Stir it all together and it becomes something new entirely, which is why it's honestly hard to mess up once you've made each component properly.

Strawberry Variations That Work

Fresh strawberries are ideal, but I've made this with frozen ones thawed and drained, and the drink tastes just as good—sometimes even more concentrated because freezing intensifies fruit flavor. If you're in a rush or strawberries aren't in season, quality strawberry jam actually creates a richer, jammier layer that some people prefer. A tiny drop of strawberry extract added to the puree deepens the flavor without making it taste artificial, though I usually skip it since fresh fruit speaks for itself.

Matcha Matters: Finding Your Favorite

Not all matcha tastes the same, and using a ceremonial-grade powder makes this drink genuinely better in ways worth noting. Culinary-grade matcha is cheaper and works fine, but it has a slightly grassier, sometimes more bitter note. The first time I splurged on ceremonial matcha, the difference was striking—smoother, almost buttery, with none of that harsh undertone. Once you find a matcha you love, keep it in an airtight container away from light and heat, because it oxidizes quickly and loses its vibrant color and flavor.

• Ceremonial matcha has a sweeter, more complex flavor that shines in drinks where it's the main event.
• Store matcha in a cool, dark place or even the refrigerator to preserve its vivid green color and subtle sweetness.
• Sift it before whisking every single time—even a tiny bit of clumping changes the texture of your finished drink.

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This drink proves that something can be both genuinely good for you and feel like an absolute treat. Make it once when you have time to actually enjoy the ritual of it, and it'll become one of those recipes you return to not because it's impressive, but because it makes you feel taken care of.

Recipe Q&A

→ How do I make the strawberry puree smooth?

Simmer sliced strawberries with sugar and lemon juice until soft, then blend until smooth. Straining the puree can give an extra fine texture.

→ What water temperature is best for whisking matcha?

Use hot water around 175°F (80°C) to avoid bitterness and achieve a smooth, frothy matcha layer.

→ How can I create thick oat milk foam?

Gently heat oat milk and whisk vigorously with vanilla and sweetener until thick and foamy.

→ Can I substitute oat milk with other plant milks?

Yes, almond or soy milk can be used, but foam texture may vary slightly.

→ What’s the best way to layer the drink?

Place strawberry puree and ice cubes in glasses first, pour matcha slowly over, then top with oat milk foam for distinct layers.

→ How do I adjust sweetness in the drink?

Adjust sugar or sweetener amounts in strawberry puree, matcha, or oat foam to suit personal taste.