Legume Free Vegan Oat Milk Strawberry Matcha Latte
This vibrant layered drink is the kind of thing that stops people mid-scroll — jewel-red strawberry sauce pooling beneath creamy frothed oat milk, with a vivid green matcha crown floating on top. Every ingredient here is naturally free of legumes, so there's no need to scrutinize labels or swap anything out; it just works as written. The strawberry base is cooked down with maple syrup into a glossy, jammy sauce that brings a bright, fruity sweetness to balance the earthy depth of ceremonial-grade matcha. Oat milk pulls everything together with a naturally creamy body that froths beautifully, whether you use a blender or a handheld frother. Pouring the matcha over the back of a spoon is the small trick that keeps those gorgeous layers distinct right up until you take that first sip. It's café-quality without the café price, and impressive enough to serve to guests without any extra effort.
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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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