Mushroom Free Vegan Oat Milk Strawberry Matcha Latte

Total time15 min

Prep time10 min

Cook time5 min

4.8

(30)

Mushroom Free Vegan Oat Milk Strawberry Matcha Latte

This vibrant layered drink is a feast for the eyes before it even hits your lips — deep pink strawberry sauce at the base, creamy frothed oat milk in the middle, and a vivid green matcha crown on top. The strawberry base is made by simmering fresh or frozen berries down with maple syrup into a silky, jewel-toned sauce that brings a natural sweetness to every sip. Ceremonial-grade matcha adds that grassy, slightly bitter depth that balances the fruit perfectly, and whisking it with water at the right temperature keeps it smooth and lump-free. Oat milk is the ideal plant-based partner here — it froths beautifully and has a mild creaminess that lets the strawberry and matcha flavors shine without competing. The whole thing is completely free from animal products and contains nothing derived from fungi, so it's a genuinely clean, worry-free treat. Pouring the matcha over the back of a spoon to keep those gorgeous layers intact is a small step that makes a huge visual difference. Whether you're making it for a slow weekend morning or impressing guests at brunch, this latte feels indulgent and special without requiring any barista training.

About Fig

Fig 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!