Cashew Free Vegan Strawberry Matcha Latte
This vibrant iced drink is the kind of thing that stops the scroll — layers of rosy strawberry syrup, creamy oat 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, simmering fresh or frozen berries with maple syrup until they break down into something silky and intensely fruity. Whisking the matcha separately with water at the right temperature keeps it smooth and never bitter, and pouring it slowly over the back of a spoon is the trick that gives you those gorgeous distinct layers. Every component here is straightforward and plant-based, so there's no need to scan labels for hidden nut-based creamers or worry about what's lurking in a café's house milk blend. Oat milk brings a naturally creamy, slightly sweet body that plays perfectly against the earthy matcha and bright berry notes. It's refreshing, it's stunning to look at, and it tastes like something you'd pay way too much for at a specialty coffee shop.
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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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