Citric Acid 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 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 base that's completely free of the citric acid you'd find lurking in most store-bought fruit syrups and flavored drink mixes. Matcha is naturally a great fit for this kind of recipe since it brings bold, grassy depth without any acidic additives, and whisking it with water at the right temperature keeps it smooth and never bitter. Plant-based oat milk rounds everything out with a gentle creaminess that ties the layers together beautifully. The slow pour technique creates those gorgeous distinct layers of pink, white, and green — so it's genuinely impressive to serve to guests, or just to yourself on a slow morning. Every ingredient earns its place, and nothing sneaks in anything you're trying to avoid.
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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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