High Fructose Corn Syrup Free Vegan Oat Milk Strawberry Matcha Latte
This layered drink is a feast for the eyes before it even hits your lips — deep pink strawberry at the base, creamy oat milk in the middle, and a vivid green matcha crown on top. The strawberry sauce is made from scratch using fresh or frozen berries and a touch of maple syrup, so you get real, bright fruit flavor without any of the corn-syrup-laden syrups that sneak into café drinks and store-bought mixes. Ceremonial-grade matcha brings a smooth, grassy depth that balances the natural sweetness of the berries beautifully. Oat milk ties everything together with a creamy, neutral richness that froths up wonderfully — whether you use a blender or a handheld frother. The slow pour technique keeps those gorgeous layers distinct right up until you stir and sip. It's the kind of drink that feels indulgent and special but is built entirely from clean, whole ingredients you can feel good about.
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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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