Capsaicin Free Vegan Strawberry Matcha Latte
This vibrant layered drink is the kind of thing that stops people mid-scroll — deep pink strawberry syrup pooled beneath creamy oat milk, crowned with a vivid green matcha float that looks almost too pretty to stir. The homemade strawberry syrup comes together in just a few minutes on the stovetop, simmering fresh or frozen berries with maple syrup until they break down into something silky and intensely fruity. Matcha gets whisked with water at the right temperature to keep it smooth and slightly sweet, never bitter. Because every single ingredient here is naturally free of capsaicin and hot pepper derivatives, there's no label-scanning required — just clean, whole-food components from start to finish. Pouring the matcha slowly over the back of a spoon is the small technique that creates those gorgeous distinct layers, and it genuinely works every time. Cold oat milk ties everything together with a subtle creaminess that plays beautifully against the bright, tart strawberry base. Make it for a weekend brunch, an afternoon pick-me-up, or honestly just because you deserve something this beautiful in a glass.
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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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