Capsaicin Free Vegan Oat Milk Strawberry Matcha Latte
This layered iced latte is a stunning combination of sweet strawberry, earthy matcha, and creamy oat milk — the kind of drink that looks like it came from a specialty café but comes together right in your own kitchen. A quick stovetop strawberry sauce made with fresh or frozen berries and maple syrup forms the base, delivering natural fruit sweetness without any heat or spice. Ceremonial-grade matcha brings that signature grassy depth, whisked to a light foam and poured gently over the back of a spoon so the gorgeous layers stay perfectly distinct in the glass. Oat milk ties everything together with a naturally creamy, subtly sweet finish that blends beautifully with both the fruit and the matcha. For anyone avoiding capsaicin, this is the kind of indulgent, café-style drink that requires zero ingredient scrutiny — every component is straightforwardly plant-based and spice-free. The result is visually striking, refreshing over ice, and genuinely satisfying in a way that makes it hard to believe it's this simple to pull off at home.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!