Almond Free Vegan Oat Milk Strawberry Matcha Latte
This layered drink is a feast for the eyes before it even hits your lips — vivid pink strawberry sauce at the base, creamy frothed oat milk in the middle, and a deep green matcha crown on top. The homemade strawberry sauce is cooked down with maple syrup until it's glossy and jammy, giving every sip a naturally sweet, fruity punch that store-bought syrups just can't match. Ceremonial-grade matcha brings that grassy, slightly bitter depth that balances the sweetness perfectly, and whisking it with water at the right temperature keeps it smooth and lump-free. Oat milk is the star here — it froths beautifully and has a neutral creaminess that lets the strawberry and matcha flavors shine without competing. For anyone navigating nut-free living, this is a genuinely satisfying café-style drink where every single ingredient is straightforward and easy to verify. Pouring the matcha over the back of a spoon to keep those gorgeous layers intact is a small trick that makes the whole thing look like it came from a specialty coffee shop. Make it for a slow weekend morning or whenever you need something that feels a little indulgent without much effort.
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Learn more →Ingredients
2 servings
For the strawberry base
- 1 cup fresh or frozen strawberries, hulled
- 2 tbsp maple syrup
- 2 tbsp water
For the matcha
- 2 tsp ceremonial-grade matcha powder
- 4 tbsp hot water (175°f / 80°c), divided
For the latte
- 2 cups oat milk
- 1 cup ice
Instructions
- 1
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.
- 2
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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