Walnut 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, crowned with a vivid green matcha float. The strawberry base is made from scratch by simmering fresh or frozen berries with maple syrup until syrupy, then straining it smooth for a clean, glossy sauce that tastes intensely fruity without any added refined sugar. Ceremonial-grade matcha brings a grassy, slightly bitter depth that balances the sweetness beautifully, and whisking it with water at the right temperature keeps it smooth and lump-free. Frothing the oat milk — whether in a blender or with a handheld frother — gives the whole drink a café-worthy creaminess that holds up over ice. The slow pour over the back of a spoon is the move that keeps those gorgeous layers distinct right up until you stir it together. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, feel-good ingredients doing their thing. It's an impressive drink to serve guests or treat yourself on a slow morning.
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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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