Celery Free Vegan Oat Milk Strawberry Matcha Latte

Total time15 min

Prep time10 min

Cook time5 min

4.8

(30)

Celery Free Vegan Oat Milk Strawberry Matcha Latte

This vibrant layered drink is the kind of thing that stops people mid-scroll — and the good news is it tastes just as stunning as it looks. A jammy, fresh strawberry sauce sits at the base, followed by creamy frothed oat milk and a delicate pour of ceremonial-grade matcha on top, creating those gorgeous distinct layers in the glass. Every single ingredient here is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved. The strawberry base comes together in just a few minutes on the stovetop, and straining it through a fine-mesh sieve gives you a silky, vibrant sauce with no chunky bits to disrupt the pour. Whisking the matcha with hot water at the right temperature — around 175°F — keeps it smooth and slightly foamy rather than bitter or grainy. Oat milk brings a naturally sweet, creamy body that pairs beautifully with both the fruity base and the earthy green tea notes. It's an impressive drink to serve to guests or to treat yourself on a slow morning when you want something a little more special than your usual cup.

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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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