Dairy-Free Strawberry Matcha Latte (Printable)

A refreshing blend of strawberry purée, matcha, and creamy coconut milk for a cool, dairy-free 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, approximately 175°F

→ Latte Base

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

# Directions:

01 - Combine strawberries, maple syrup, and lemon juice in a blender. Blend until completely smooth.
02 - Divide 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.
04 - Add ice cubes to each glass directly over the strawberry purée.
05 - Pour 1/2 cup coconut milk over the ice in each glass.
06 - Slowly pour whisked matcha over coconut milk to create distinct layered effect.
07 - Stir lightly before drinking if desired. Garnish with sliced strawberries or mint leaves.

# Expert Tips:

01 -
  • It's naturally vegan and dairy-free without tasting like you're missing anything—the coconut milk is genuinely creamy and the strawberry-matcha combo is dangerously addictive.
  • Those beautiful layers aren't just for show; they actually create a flavor journey with every sip, and honestly, making it feels like a small edible art project.
  • Ready in ten minutes flat, which means you can impress people or just treat yourself without spending your whole morning in the kitchen.
02 -
  • The temperature of your water for the matcha matters more than you'd think—if it's boiling, the matcha turns bitter and kind of muddy looking, but lukewarm water and it won't dissolve properly, so aim for that sweet spot around 80°C if you can measure it.
  • Carton coconut milk and canned are completely different animals in this drink; the carton version is thinner and froths better, while canned is too thick and rich and will overpower everything else you're doing here.
  • Don't blend your strawberries ahead of time expecting to store the purée—it oxidizes and turns this sad brown color, so make it fresh every time or you'll be disappointed when you look in the glass.
03 -
  • Chill your glasses in the freezer for five minutes before assembly—it keeps everything colder longer and somehow makes the layers stay more defined because the temperature differential slows the mixing.
  • If your matcha powder clumps no matter what, strain it through a fine sieve before whisking to break up any compressed bits that won't dissolve no matter how hard you whisk.
  • Fresh is always better with strawberries, but if you're using frozen, thaw them first and drain any excess liquid or your purée will be watery and dilute the whole drink.
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