Gut Friendly Vegan Oat Milk Strawberry Matcha Latte
This layered iced drink is the kind of thing you'd pay way too much for at a trendy café, and it's genuinely stunning to look at — rosy strawberry at the base, creamy oat milk in the middle, and a vivid green matcha crown on top. The strawberry sauce is made by simmering fresh or frozen berries down with maple syrup until they're jammy and sweet, then straining everything smooth so the texture is silky rather than chunky. Ceremonial-grade matcha brings a clean, grassy depth that balances the fruit beautifully, and oat milk keeps the whole thing plant-based and easy on the digestive system. Oat milk is a particularly smart choice here because it's naturally gentle and creamy without the heaviness of dairy, and the maple syrup keeps sweetness simple and unprocessed. The slow pour technique — trickling the matcha over the back of a spoon — is what gives you those gorgeous distinct layers instead of a muddy swirl. It's a drink that feels indulgent but is built entirely from whole, recognizable ingredients your gut will actually appreciate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!