Hazelnut Free Vegan Oat Milk Strawberry Matcha Latte
This vibrant layered drink is the kind of thing that stops people mid-scroll — and the good news is it tastes just as stunning as it looks. A silky strawberry sauce made from real fruit and maple syrup sits at the base, followed by creamy frothed oat milk and a delicate pour of ceremonial-grade matcha on top. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your cup. Oat milk does a beautiful job standing in as the creamy backbone, frothing up wonderfully whether you use a blender or a handheld frother. The trick to keeping those gorgeous distinct layers is pouring the matcha slowly over the back of a spoon — it's a small step that makes the whole presentation feel café-worthy. Whether you're avoiding certain nuts for allergy reasons or just want a clean, plant-based treat, this latte delivers serious flavor without any compromise.
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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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