Peanut Free Vegan Oat Milk Strawberry Matcha Latte
This vibrant layered drink is the kind of thing that stops people mid-scroll — and the good news is it tastes just as stunning as it looks. A silky strawberry sauce made from real fruit and maple syrup sits at the base, followed by creamy frothed oat milk and a delicate pour of ceremonial-grade matcha on top. Every ingredient here is straightforward and naturally free from peanuts, so there's no label-scanning or cross-contamination anxiety to deal with. The oat milk brings a subtle sweetness and froths up beautifully, making it a genuinely satisfying alternative to anything you'd order at a café. Pouring the matcha over the back of a spoon is the little trick that keeps those gorgeous layers intact right up until you stir it together. It's refreshing, lightly earthy, and just sweet enough — the kind of drink that makes an ordinary afternoon feel like a treat.
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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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