Chicken Free Vegan Strawberry Matcha Latte
This vibrant iced drink is the kind of thing that stops the scroll ā layers of ruby-red strawberry syrup, creamy oat milk, and a vivid green matcha float stacked in a tall glass like a work of art. The homemade strawberry syrup is the real star here: fresh or frozen berries are simmered down with maple syrup and water, then strained into a silky, jewel-toned concentrate that tastes nothing like the artificially flavored stuff. Ceremonial or culinary-grade matcha gets whisked with water kept just below boiling, which keeps the flavor smooth and grassy rather than harsh or bitter. Pouring the matcha slowly over the back of a spoon is the trick that gives you those gorgeous distinct layers instead of everything blending together immediately. Cold oat milk ties it all together with a natural creaminess that pairs beautifully with both the sweet berry base and the earthy green tea on top. It comes together in well under half an hour and makes two generous servings, so it's just as good for a slow weekend morning as it is for impressing a friend.
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Learn more āIngredients
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 175Ā°f / 80Ā°c)
- 1 tsp maple syrup (optional)
For the latte
- 1 Ā½ cups oat milk or other plant-based milk, cold
- 1 Ā½ 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 4ā5 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 3ā4 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 175Ā°F / 80Ā°C ā 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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