Yeast Free Vegan Oat Milk Strawberry Matcha Latte
This vibrant layered drink is a feast for the eyes before it even hits your lips — jewel-red strawberry sauce pooling beneath creamy frothed oat milk, crowned with a vivid green matcha float. The strawberry base is cooked down with maple syrup until it's glossy and intensely fruity, then strained smooth so every sip is silky rather than chunky. Ceremonial-grade matcha brings that grassy, slightly bitter depth that balances the sweetness beautifully, and whisking it to a light foam means it floats in a gorgeous distinct layer right at the top. Every single ingredient here is naturally free from yeast, so there's no label-scanning or substitution gymnastics required — just straightforward, feel-good sipping. Oat milk froths up surprisingly well, giving the whole drink a café-style creaminess without any dairy. Pour it over ice, take your time with the layers, and you've got something that looks like it came from a specialty coffee shop but came together in your own kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!