Artificial Flavors Free Vegan Strawberry Matcha Latte
This vibrant layered drink is the kind of thing that stops people mid-scroll — deep pink strawberry syrup pooling beneath creamy oat milk, with a vivid green matcha float drifting on top. Every component is made from scratch using real, whole ingredients: fresh or frozen strawberries cooked down with maple syrup, ceremonial-grade matcha whisked with hot water at the right temperature to stay smooth and never bitter, and cold plant-based milk to bring it all together. That from-scratch approach is exactly what makes this a smart pick for anyone avoiding artificial flavors, since store-bought flavored lattes and coffee shop syrups are notorious for sneaking in synthetic strawberry or vanilla additives. Here, the berry flavor comes entirely from actual fruit, and the sweetness from maple syrup — nothing synthetic, nothing mysterious on a label. The technique of pouring the matcha over the back of a spoon creates that gorgeous layered effect before you stir, making it feel far more impressive than the effort involved. It's refreshing, lightly earthy, and just sweet enough to feel like a treat without tipping into dessert territory. Two glasses come together quickly, making it an easy weekend ritual or an afternoon pick-me-up you can feel genuinely good about.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!