Xanthan Gum Free Vegan Oat Milk Strawberry Matcha Latte
This vibrant iced latte layers sweet strawberry, grassy matcha, and creamy oat milk into something that looks almost too pretty to drink — almost. The strawberry base is cooked down with maple syrup until it's jammy and glossy, then strained into a silky sauce that pools at the bottom of the glass like a sunset. Ceremonial-grade matcha gets whisked with hot water until foamy and bright, then floated gently over the top so every sip delivers that gorgeous gradient before you stir it all together. Oat milk brings a naturally creamy, slightly sweet body to the whole thing without any additives or stabilizers — just real, whole ingredients doing their job. For anyone navigating thickener sensitivities, this drink is a breath of fresh air because nothing here relies on gums or binders of any kind to achieve that lush, café-worthy texture. It's the kind of drink that makes a slow morning feel like a genuine treat, and it comes together with surprisingly little effort.
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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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