Nightshade Free Vegan Oat Milk Strawberry Matcha Latte
This vibrant layered drink is proof that a café-worthy beverage is absolutely achievable at home, and every single ingredient here is naturally free of nightshades. Fresh strawberries are cooked down with maple syrup into a glossy, jammy sauce that pools at the bottom of the glass like liquid summer. Ceremonial-grade matcha brings a grassy, slightly sweet depth that plays beautifully against the bright berry base, while frothed oat milk ties everything together with a creamy, cloud-like finish. The careful pour-over technique keeps the layers visually stunning and distinct, so it looks just as good as it tastes. Since every component is made from scratch — no store-bought syrups or flavored powders with mystery additives — you stay in full control of what goes into your glass. It's refreshing, naturally sweetened, and genuinely 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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