Pecan Free Vegan Oat Milk Strawberry Matcha Latte
This vibrant layered drink is a feast for the eyes before it even hits your lips — rosy strawberry sauce at the bottom, 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 until they become a glossy, jammy sauce that's naturally sweet and deeply fruity. Ceremonial-grade matcha brings a grassy, slightly bitter edge that balances the sweetness beautifully, and whisking it with water at the right temperature keeps it smooth and lump-free. Oat milk is the perfect plant-based carrier here — it froths up wonderfully and has a mild creaminess that doesn't compete with the other flavors. Every ingredient in this recipe is straightforwardly tree-nut-free, so there's no need to scrutinize labels or worry about cross-contact from sneaky nut-based add-ins. Pouring the matcha slowly over the back of a spoon is the little trick that keeps those gorgeous layers intact right up until you're ready to stir and sip. It's the kind of café-worthy drink that's genuinely easy to make at home and impressive enough to serve to guests.
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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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