Paraben Free Vegan Oat Milk Strawberry Matcha Latte

Total time15 min

Prep time10 min

Cook time5 min

4.8

(30)

Paraben Free Vegan Oat Milk Strawberry Matcha Latte

This vibrant layered drink is the kind of thing that stops a scroll — jewel-red strawberry sauce pooling beneath creamy frothed oat milk, crowned with a cloud of earthy ceremonial matcha. Every ingredient here is whole and recognizable: fresh or frozen strawberries cooked down with maple syrup, oat milk warmed and frothed on the stovetop, and matcha whisked to a light foam with nothing but hot water. That simplicity is exactly what makes it such a clean choice for anyone navigating personal care or food sensitivities tied to synthetic preservatives, since there are no hidden additives or shelf-stable syrups to second-guess. The strawberry base gets strained through a fine-mesh sieve so the texture is silky smooth, and pouring the matcha over the back of a spoon keeps those gorgeous layers intact right up until you take the first sip. Oat milk brings a naturally sweet, neutral creaminess that lets the bright berry and grassy matcha flavors do all the talking. It's equal parts stunning and satisfying — the kind of drink you'd happily make on a slow morning or serve to guests who will immediately ask for the recipe.

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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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