Carrageenan Free Vegan Strawberry Matcha Latte
This vibrant iced drink layers sweet strawberry syrup, creamy oat milk, and earthy matcha into something that looks almost too pretty to sip — almost. 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 pools at the bottom of the glass. Many store-bought flavored lattes and plant-based creamers sneak in thickeners and stabilizers that can be hard to avoid, so making this one entirely from whole, simple ingredients puts you fully in control. Oat milk stands in beautifully as the creamy base, and because you're choosing your own carton, you can pick one that fits your needs without second-guessing the label. The matcha is whisked separately with hot water at the right temperature — just below boiling — so it dissolves smoothly and stays vibrant green rather than turning dull or bitter. Pouring it slowly over the back of a spoon creates that gorgeous layered effect before everything swirls together into a rosy, green-flecked dream. It's a café-worthy drink you can make at home with total ingredient transparency and zero compromise on flavor.
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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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