Dairy Free Vegan Strawberry Matcha Latte
Few drinks manage to look this stunning while also tasting genuinely refreshing, and this layered iced latte delivers on both counts. Fresh or frozen strawberries are simmered down with maple syrup into a jewel-toned syrup that pools at the bottom of the glass, while ceremonial-grade matcha floats on top in a vivid green layer — the visual contrast alone is enough to stop a scroll. Oat milk ties everything together with a creamy, neutral base that lets both the fruity and earthy notes shine without any dairy required. Pouring the matcha slowly over the back of a spoon is the small trick that keeps those gorgeous layers intact right up until you take your first sip. Because every component is made from scratch — the syrup, the whisked matcha, the plant-based milk — you stay in full control of what goes into the glass, no label-reading necessary. It's the kind of drink that feels like a café treat but comes together in your own kitchen with minimal fuss.
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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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