Red Meat Allergy Friendly Vegan Oat Milk Strawberry Matcha Latte

Total time15 min

Prep time10 min

Cook time5 min

Red Meat Allergy Friendly Vegan Oat Milk Strawberry Matcha Latte

This layered iced drink is a feast for the eyes before it even hits your lips — vivid pink strawberry sauce at the base, creamy frothed oat milk in the middle, and a deep green matcha crown on top. The strawberry base is made from scratch by simmering fresh or frozen berries with maple syrup until syrupy and smooth, so every sip carries real fruit flavor rather than artificial sweetness. Ceremonial-grade matcha brings a grassy, slightly earthy depth that plays beautifully against the berry brightness, while oat milk ties everything together with a naturally creamy, subtly sweet body. Since every single ingredient here comes from plants, there's zero concern about animal-derived proteins or hidden meat-based additives that can sometimes sneak into flavored drinks and syrups. Pouring the matcha over the back of a spoon keeps those gorgeous layers intact right up until you're ready to stir and drink. It's the kind of café-worthy beverage that looks impressive but comes together with just a saucepan, a whisk, and a blender.

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Ingredients

2 servings

For the strawberry base

1 cup fresh or frozen strawberries, hulled
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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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