Almond Free Vegan Strawberry Matcha Latte
Few drinks manage to look this stunning while also tasting genuinely refreshing, and this layered iced latte delivers on both fronts. A quick stovetop strawberry syrup made from real berries and maple syrup forms a jewel-toned base, while carefully whisked matcha floats on top in a vivid green layer that makes the whole glass look almost too pretty to drink. Oat milk ties everything together with a naturally creamy texture that works beautifully here — and because the recipe calls for oat milk or another plant-based option, there's no almond milk in sight, so anyone avoiding tree nuts can sip without a second thought. The matcha is whisked with water that's just below boiling, which keeps it smooth and never bitter, and the slow pour over the back of a spoon is the small trick that preserves those gorgeous distinct layers. Every ingredient is straightforward and easy to source, with maple syrup doing double duty as the sweetener throughout. Make it for a slow weekend morning or whenever you need something that feels a little more special than your usual iced coffee routine.
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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
- 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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