Black Pepper Free Vegan Oat Milk Strawberry Matcha Latte
This layered iced latte is the kind of drink that stops you mid-sip and makes you want to take a photo before you even finish it. Vibrant pink strawberry sauce pools at the bottom, creamy frothed oat milk fills the middle, and a cloud of earthy ceremonial-grade matcha floats on top — the visual alone is worth making it. The strawberry base is cooked down with maple syrup into a silky, naturally sweet sauce that brings a fruity brightness to balance the grassy depth of the matcha. Oat milk is the perfect plant-based partner here, turning velvety and foam-friendly whether you use a blender or a handheld frother. Every single ingredient in this drink is naturally free of black pepper and any spice that might sneak in through a pre-made mix or flavored syrup — because everything is made from scratch, you stay in complete control. It's a café-quality experience you can pull together at home, with no guesswork about what's actually in your cup.
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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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