Gelatin Free Vegan Oat Milk Strawberry Matcha Latte
This layered iced drink is the kind of thing you'd pay too much for at a trendy café, and it's honestly even better when you make it yourself. Vibrant pink strawberry sauce pools at the bottom, creamy frothed oat milk fills the middle, and a silky pour of ceremonial-grade matcha crowns the top — the colors alone are worth pulling out your phone for. Every ingredient here is completely plant-based and naturally free from animal-derived thickeners or setting agents, so there's no need to scrutinize labels or worry about hidden additives sneaking into your drink. The strawberry base comes together in just a few minutes on the stovetop, and straining it through a fine-mesh sieve gives you a beautifully smooth, jewel-bright sauce with no seeds or pulp. Whisking the matcha with water at the right temperature — around 175°F — keeps it smooth and slightly foamy without any bitterness. Pouring the matcha over the back of a spoon is the small trick that keeps those gorgeous layers from blending together before you're ready to sip. It's refreshing, a little earthy, a little sweet, and genuinely impressive for something this simple to pull off at home.
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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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