Tree Nut 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 jammy, fresh strawberry sauce sits at the base, followed by creamy frothed oat milk and a delicate pour of ceremonial-grade matcha on top — the layers are genuinely stunning in the glass. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden almond milk sneaking in where it doesn't belong. Oat milk does a beautiful job standing in for dairy, turning silky and frothy whether you use a blender or a handheld frother. The homemade strawberry sauce — just berries, maple syrup, and water cooked down and strained smooth — adds a brightness that no store-bought syrup can match. Pouring the matcha slowly over the back of a spoon keeps those gorgeous distinct layers intact right up until you stir it all together. It's a café-worthy treat you can make at home without a single compromise.
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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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