Low Iodine Vegan Oat Milk Strawberry Matcha Latte
Those gorgeous pink, green, and white layers aren't just for show — this iced latte is genuinely one of the most refreshing drinks you can make at home. Fresh strawberries are cooked down with maple syrup into a silky, jewel-toned sauce that pools at the bottom of the glass, while ceremonial-grade matcha floats on top in a cloud of earthy, grassy flavor. Oat milk ties everything together with a naturally creamy, subtly sweet body that froths up beautifully without any dairy involved. Managing iodine intake often means scrutinizing every ingredient label, especially in flavored drinks that can sneak in dairy, certain food dyes, or additives — this one keeps things clean with just whole, straightforward ingredients. The slow pour technique keeps the layers distinct so every sip delivers a slightly different ratio of strawberry, oat milk, and matcha, which makes it as fun to drink as it is to look at. It comes together in well under half an hour and feels genuinely special, like something you'd pay too much for at a trendy café.
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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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