Alpha Gal Friendly Vegan Strawberry Matcha Latte
This layered iced drink is the kind of thing that stops you mid-sip and makes you want to take a photo before you even finish it. Vibrant pink strawberry syrup pools at the bottom, creamy oat milk fills the middle, and a rich green matcha layer floats on top — it's genuinely stunning in a glass. The strawberry syrup is made from scratch by simmering fresh or frozen berries with maple syrup and water, then straining them into a silky, jewel-toned liquid that tastes like summer. Because everything here is built from plants — oat milk, maple syrup, fruit — there's no need to scan labels for hidden mammalian dairy or worry about the kinds of animal-derived ingredients that can make café drinks off-limits. Matcha whisked at the right temperature (around 175°F, not boiling) stays smooth and slightly sweet without any bitterness, which makes it genuinely enjoyable rather than just functional. Pouring the matcha slowly over the back of a spoon is the small trick that keeps those gorgeous layers intact right up until you stir and drink. It's refreshing, naturally sweetened, and easy enough to make on any weekday morning.
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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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