Barley Free Vegan Strawberry Matcha Latte
This vibrant iced drink is the kind of thing that stops people mid-scroll — layers of rosy strawberry syrup, creamy plant-based 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, simmered down with maple syrup until it's glossy and intensely fruity, then strained smooth. Whisking the matcha separately with water at the right temperature keeps it silky and bright rather than bitter, and pouring it slowly over the back of a spoon is the little trick that gives you those gorgeous distinct layers. Every single ingredient here — fresh strawberries, matcha powder, oat milk, maple syrup — is naturally free from barley and any grain-based additives, so there's no label-scanning required. It's fully plant-based too, making it a crowd-pleaser for a wide range of guests. Serve it immediately so the layers stay dramatic, and don't be surprised if everyone at the table wants one.
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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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