Emulsifier Free Vegan Strawberry Matcha Latte
This vibrant layered drink is the kind of thing that stops people mid-scroll — deep pink strawberry syrup pooling beneath cold oat milk, with a vivid green matcha crown floating on top. The strawberry syrup is made from scratch by simmering fresh or frozen berries with maple syrup and water, then straining out the solids for a silky, jewel-toned base that tastes intensely fruity without any additives. Many store-bought flavored syrups and plant-based creamers sneak in emulsifiers like sunflower lecithin or mono- and diglycerides, so making everything from scratch here is genuinely the smarter move. The matcha is whisked separately with hot water at the right temperature — just below boiling — so it dissolves cleanly and stays smooth without any stabilizers doing the work. Pouring it slowly over the back of a spoon creates that gorgeous layered effect that looks almost too pretty to stir. It comes together with just a handful of whole, recognizable ingredients, and every single one earns its place in the glass.
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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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