Spice Free Vegan Oat Milk Strawberry Matcha Latte
This vibrant layered drink is a feast for the eyes before it even hits your lips — deep ruby strawberry at the base, creamy oat milk in the middle, and a vivid green matcha crown on top. The strawberry sauce is made from scratch by simmering fresh or frozen berries with maple syrup and a splash of water until they collapse into a silky, naturally sweet syrup. Ceremonial-grade matcha brings that grassy, slightly umami depth without a single added spice or flavoring, making this a genuinely clean and gentle option for anyone avoiding even the mildest heat or aromatic seasonings. Oat milk ties everything together with a naturally creamy body that froths up beautifully, whether you use a blender or a handheld frother. The layering technique — pouring the matcha slowly over the back of a spoon — keeps the colors distinct right up until you take that first sip. It feels like a specialty café drink, but every single ingredient is something you can verify and trust at home.
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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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