Coconut Free Vegan Strawberry Matcha Latte
This vibrant iced drink layers sweet strawberry syrup, creamy oat milk, and a grassy, slightly bitter matcha shot into something that looks almost too pretty to drink — 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 jewel-bright liquid that tastes nothing like the artificial stuff. Many plant-based lattes lean on coconut milk or coconut cream, but this one keeps things completely free of that ingredient by using oat milk instead, so you get a naturally sweet, neutral base that lets the matcha and strawberry flavors shine without competition. Whisking the matcha with water at the right temperature — around 175°F rather than a full boil — keeps it smooth and mellow rather than harsh or clumpy. The slow pour over the back of a spoon creates those gorgeous distinct layers of pink, white, and green that make it look like something from a specialty café. It comes together in well under half an hour and serves two, making it a genuinely easy treat for a slow morning or an afternoon pick-me-up.
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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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