Coconut Free Vegan Oat Milk Strawberry Matcha Latte
This layered drink is a feast for the eyes before it even hits your lips — vivid pink strawberry sauce at the base, creamy frothed oat milk in the middle, and a deep green matcha crown on top. The strawberry base is made from scratch by simmering fresh or frozen berries with maple syrup until they break down into a silky, jewel-toned sauce that's strained smooth and naturally sweet. Ceremonial-grade matcha brings that grassy, slightly bitter depth that balances the fruit perfectly, and whisking it with water at the right temperature keeps it bright and frothy rather than clumpy or harsh. Oat milk is the MVP here — it froths beautifully, tastes naturally creamy, and keeps the whole drink completely free from any coconut-derived ingredients, which sneak into a surprising number of plant-based lattes and creamers. Pouring the matcha over the back of a spoon is the little trick that keeps those gorgeous layers intact right up until you stir it all together. It's the kind of drink that looks like it came from a specialty café but comes together in your own kitchen with just a handful of wholesome ingredients.
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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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