Artificial Food Coloring Free Vegan Oat Milk Strawberry Matcha Latte
That gorgeous pink-to-green gradient you see in café drinks is almost always achieved with dyes and syrups loaded with artificial colors — this version gets there entirely from real food. The rosy base comes from fresh or frozen strawberries cooked down with maple syrup into a silky, naturally vibrant sauce, and the earthy green layer is pure ceremonial-grade matcha whisked to a light foam. Oat milk ties it all together with a creamy, subtly sweet body that plays beautifully against both the tart berry and the grassy matcha. Pouring the matcha slowly over the back of a spoon is the move that keeps those stunning layers distinct right up until you take your first sip. Every single ingredient here is whole and straightforward, so there's no label-scanning or second-guessing what's actually in your glass. It's the kind of drink that looks like it took serious barista skill but comes together in under fifteen minutes on your own stovetop.
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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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