Barley Free Vegan Oat Milk Strawberry Matcha Latte
This vibrant layered drink is the kind of thing that stops people mid-scroll — jewel-red strawberry sauce pooling beneath creamy frothed oat milk, crowned with a cloud of earthy ceremonial-grade matcha. Every ingredient here is naturally free of barley and barley derivatives, so there's no need to scrutinize labels or worry about hidden grains sneaking into your cup. The strawberry base is cooked down with maple syrup into a glossy, jammy sauce that brings a bright sweetness to balance the grassy depth of the matcha. Frothing the oat milk — whether in a blender or with a handheld frother — gives the whole drink a café-worthy texture that feels genuinely indulgent. Pouring the matcha over the back of a spoon is the small trick that keeps those gorgeous layers intact right up until you stir it all together. It's a stunning, feel-good drink that works just as well as a weekend treat as it does a midweek pick-me-up.
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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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