Shellfish Free Vegan Oat Milk Strawberry Matcha Latte
This vibrant layered drink is the kind of thing that stops people mid-scroll — and the good news is it tastes every bit as stunning as it looks. A jammy, maple-sweetened strawberry sauce sits at the base, followed by creamy frothed oat milk and a silky pour of ceremonial-grade matcha on top, creating those gorgeous distinct layers right in the glass. Every single ingredient here is plant-based and naturally free from any seafood or shellfish concerns, so there's zero need to scrutinize labels or worry about hidden additives. The strawberry base comes together in just a few minutes on the stovetop, and a quick strain through a fine-mesh sieve gives it that smooth, café-quality finish. Whisking the matcha with water at the right temperature — around 175°F — keeps it bright and slightly frothy rather than bitter or grainy. Pouring the matcha over the back of a spoon is the little trick that keeps those beautiful layers intact all the way to the table. Whether you're treating yourself to a slow morning or impressing guests with something unexpected, this latte delivers serious wow factor with surprisingly simple steps.
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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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