This layered iced latte is the kind of drink that stops you mid-sip and makes you want to take a photo before you stir it. Vibrant pink strawberry sauce pools at the bottom, creamy frothed oat milk fills the middle, and a cloud of earthy green matcha floats on top — it's genuinely stunning in a glass. The strawberry base is made by simmering fresh or frozen berries with maple syrup and a splash of water, then blending and straining it into a silky, naturally sweet sauce that provides all the flavor you need. Because every element is built from scratch — the sauce, the whisked matcha, the frothed oat milk — there's no reason to reach for flavored syrups or packaged mixes that often sneak in added sodium. Ceremonial-grade matcha brings a smooth, grassy depth that plays beautifully against the bright berry sweetness, while oat milk keeps the whole thing plant-based and wonderfully creamy. Pouring the matcha over the back of a spoon is the little trick that keeps those gorgeous layers intact right up until you're ready to drink. It's a café-quality experience you can make at home, with complete control over exactly what goes into your cup.
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Combine the strawberries, maple syrup, and 2 tbsp water in a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries have broken down and the mixture is syrupy, about 4–5 minutes. Transfer to a blender or use an immersion blender and blend until smooth, then strain through a fine-mesh sieve into a small bowl, pressing on the solids. Set aside to cool slightly.
Sift the matcha powder into a small bowl to break up any clumps. Add 2 tbsp of the hot water (175°F / 80°C) per serving — 2 tbsp for each bowl if making individually — and whisk in a brisk zigzag motion until the matcha is fully dissolved and a light foam forms on the surface, about 30 seconds.
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