Pescatarian Vegan Oat Milk Strawberry Matcha Latte
This layered iced drink is the kind of thing that stops people mid-scroll — vivid pink strawberry at the base, creamy oat milk in the middle, and a cloud of earthy green matcha floating on top. The strawberry sauce is made from scratch by simmering fresh or frozen berries with maple syrup until they collapse into a glossy, jammy syrup that tastes far more luxurious than anything from a bottle. Ceremonial-grade matcha brings a smooth, grassy depth that balances the sweetness beautifully, and whisking it with water at the right temperature keeps it from turning bitter. Every single ingredient here is plant-based, so there's no guesswork about hidden dairy or animal-derived additives — it just works, cleanly and simply. The slow pour technique over the back of a spoon is the secret to keeping those gorgeous distinct layers intact right up until you stir it together. It's a genuinely satisfying café-style drink you can make at home, and honestly, it looks almost too pretty to drink.
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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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