Pork Free Vegan Oat Milk Strawberry Matcha Latte
This vibrant layered 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 deep green matcha crown on top. Every ingredient here is entirely plant-based, so there's nothing to second-guess: fresh or frozen strawberries get cooked down with maple syrup into a silky, jewel-bright sauce, ceremonial-grade matcha is whisked to a light foam, and oat milk brings that lush, barista-style creaminess without any dairy. The slow pour over the back of a spoon is the move that keeps those gorgeous layers distinct right up until you take your first sip. It tastes like a fancy café drink but comes together in your own kitchen with straightforward pantry staples. The strawberry sauce alone is worth making in a bigger batch — it's that good drizzled over basically anything. Whether you're cutting out certain proteins for health, ethical, or religious reasons, this recipe is naturally built around clean, whole ingredients that need no substitutions whatsoever.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!