Turmeric Free Vegan Oat Milk Strawberry Matcha Latte
This vibrant layered drink is the kind of thing that stops people mid-scroll — jewel-red strawberry sauce pooling beneath creamy frothed oat milk, with a vivid green matcha crown sitting right on top. The strawberry base is made from scratch by simmering fresh or frozen berries down with maple syrup until they become a glossy, naturally sweet sauce, so every sip is genuinely fruity rather than artificially flavored. Ceremonial-grade matcha brings that grassy, slightly umami depth that pairs beautifully with the berry sweetness, and whisking it properly with water at the right temperature keeps it smooth and lightly foamy. Many golden-hued wellness drinks lean on anti-inflammatory spices that can be tricky to avoid, but this one skips all of that entirely — the color and complexity come purely from the matcha and strawberries. Frothing the oat milk adds a café-worthy creaminess without any dairy, making it a genuinely satisfying plant-based treat. Pouring the matcha over the back of a spoon is the small trick that keeps those gorgeous layers distinct right up until you stir it together. It's refreshing, a little indulgent, and honestly looks too good to drink — but you absolutely should.
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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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