Rice Free Vegan Oat Milk Strawberry Matcha Latte
This vibrant layered latte is the kind of drink that stops you mid-sip and makes you want to take a photo before you even taste it. A silky strawberry sauce sits at the base, built from real fruit and maple syrup cooked down into something deeply jammy and sweet. Ceremonial-grade matcha gets whisked to a light foam and floated on top, creating those gorgeous distinct layers that look like they belong in a specialty café. Frothed oat milk ties everything together with a creamy, neutral richness that lets the strawberry and matcha flavors genuinely shine. Every single ingredient here is naturally grain-free in the way that matters — no hidden rice flour, rice syrup, or rice-based thickeners that sneak into so many store-bought oat milks and flavored syrups. Making the strawberry sauce and frothing the milk yourself means you stay in full control of what goes into the glass. It's a little bit of a project, but the result is a café-quality drink you can feel completely good about.
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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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