Citrus Free Vegan Strawberry Matcha Latte
This vibrant layered drink is the kind of thing that stops people mid-scroll — deep pink strawberry syrup pooled beneath cold oat milk, crowned with a vivid green matcha float that looks almost too pretty to stir. The homemade strawberry syrup comes together in just a few minutes on the stovetop, using fresh or frozen berries and maple syrup, so every sip is naturally sweet without any citrus-based additives or preservatives that can sneak into store-bought flavored syrups. Matcha lovers will appreciate that the whisking technique here — hot water just below boiling, zigzag motion — keeps the flavor smooth and grassy rather than bitter. Pouring the matcha over the back of a spoon is the small move that creates that stunning layered effect before everything swirls together. Oat milk brings a creamy, subtly sweet base that plays beautifully against the earthy matcha and fruity syrup, and the whole thing is completely plant-based. It's a café-worthy treat you can make at home without worrying about hidden citrus extracts or "natural flavors" in the mix.
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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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