Citric Acid Free Vegan Oat Milk Strawberry Matcha Latte
Avoiding citric acid doesn't mean giving up vibrant, café-worthy drinks — it just means being more intentional about what goes into them. This latte skips the lemon juice, ascorbic acid, and citrus-forward syrups that sneak into so many store-bought flavored drinks, relying instead on fresh or frozen strawberries cooked down with maple syrup for a naturally sweet, deeply fruity base. The result is a gorgeous layered drink with a rosy strawberry sauce at the bottom, creamy frothed oat milk in the middle, and a delicate whisked matcha crown on top. Ceremonial-grade matcha brings that grassy, slightly umami depth that plays beautifully against the sweetness of the berry layer without any acidic interference. Frothing the oat milk — whether in a blender or with a handheld frother — gives the whole drink a luxurious, velvety texture that feels genuinely indulgent. Pouring the matcha over the back of a spoon keeps those stunning layers intact right up until the first sip. It's the kind of drink that looks like it took serious barista skill but comes together with just a saucepan, a whisk, and a little patience.
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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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