Fish Free Vegan Strawberry Matcha Latte
This vibrant iced drink is the kind of thing that stops people mid-scroll — layers of ruby strawberry syrup, creamy oat milk, and a vivid green matcha float stacked in a tall glass. The homemade strawberry syrup comes together in just a few minutes on the stovetop, with fresh or frozen berries, maple syrup, and a splash of water cooked down and strained into something silky and intensely fruity. Matcha gets whisked with hot (but not boiling) water to keep it smooth and never bitter, then gently poured over the back of a spoon so it settles in that gorgeous distinct layer on top. Every ingredient here is entirely plant-based, so there's nothing to second-guess — no hidden animal products, no seafood-derived additives like you might find lurking in certain flavored syrups or store-bought lattes. Oat milk is the natural choice for its creamy body, but any plant-based milk you love will work just as well. The result is refreshing, lightly sweet, and just earthy enough from the ceremonial-grade matcha to feel like a genuine treat rather than a sugary shortcut. Make it for a slow weekend morning or whenever you want something that looks as good as it tastes.
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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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