Cinnamon 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 oat milk, and that deep, grassy green matcha sitting right on top like a work of art. The homemade strawberry syrup comes together in just a few minutes on the stovetop, with fresh or frozen berries, maple syrup, and water cooked down and strained into something silky and intensely fruity. Matcha can turn bitter fast, so the recipe keeps the water temperature just below boiling to coax out a smooth, mellow flavor that plays beautifully against the sweet berry base. Pouring the matcha slowly over the back of a spoon is the little trick that keeps those gorgeous layers distinct right up until you take your first sip. Oat milk brings a natural creaminess that ties everything together without overpowering the other flavors. For anyone navigating spice sensitivities, this latte is a genuinely exciting option — every ingredient is straightforward, and there's nothing hidden in the mix that could cause a problem. It's refreshing, a little indulgent, and honestly impressive enough to serve to guests.
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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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