Low Sodium Vegan Strawberry Matcha Latte
This vibrant iced drink is the kind of thing that stops the scroll — layers of rosy strawberry syrup, creamy oat milk, and a vivid green matcha float stacked beautifully in a tall glass. The homemade strawberry syrup comes together in just a few minutes on the stovetop, simmering fresh or frozen berries with maple syrup until they collapse into something silky and deeply fruity. Because every component is made from scratch with whole, simple ingredients, you know exactly what's going in — no mystery additives, no hidden sodium lurking in a flavored syrup bottle. The matcha is whisked with water that's warm but not boiling, which keeps it smooth and mellow rather than bitter, and a touch of maple syrup ties everything together without overpowering the earthy green tea flavor. Pouring the matcha slowly over the back of a spoon is the move that creates that gorgeous layered effect before you stir it all together. It's completely plant-based, naturally sweetened, and genuinely refreshing — the kind of café-style drink you'll want to make on repeat all summer long.
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Learn more →Ingredients
2 servings
For the strawberry syrup
- 1 cup fresh or frozen strawberries, hulled and halved
- 2 tbsp maple syrup
- 2 tbsp water
For the matcha
- 2 tsp ceremonial or culinary-grade matcha powder
- 3 tbsp hot water (not boiling, about 175°f / 80°c)
- 1 tsp maple syrup (optional)
For the latte
- 1 ½ cups oat milk or other plant-based milk, cold
Chef's tipUse the same amount of plain, unsweetened soy milk. - 1 ½ cups ice
Instructions
- 1
Combine the strawberries, 2 tbsp maple syrup, and 2 tbsp water in a small saucepan over medium heat. Cook, stirring occasionally and pressing the berries with the back of a spoon, until the strawberries have broken down and the mixture is syrupy, about 4–5 minutes. Remove from heat and let cool for 10 minutes, then press through a fine-mesh strainer into a small bowl, discarding the solids. You should have about 3–4 tbsp of strawberry syrup.
- 2
Sift the matcha powder into a small bowl or measuring cup to break up any clumps. Add the hot water (about 175°F / 80°C — not boiling, which can make matcha bitter) and whisk vigorously in a zigzag motion until the matcha is fully dissolved and no dry powder remains, about 30 seconds. Stir in the optional 1 tsp maple syrup, if using.
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