Gluten Free Vegan Oat Milk Strawberry Matcha Latte

Total time15 min

Prep time10 min

Cook time5 min

4.8

(30)

Gluten Free Vegan Oat Milk Strawberry Matcha Latte

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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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