Ginger Free Vegan Strawberry Matcha Latte
This vibrant iced drink layers sweet strawberry syrup, creamy oat milk, and earthy matcha into something that looks almost too pretty to sip — almost. The homemade strawberry syrup comes together in just a few minutes on the stovetop, cooked down with maple syrup and water until it's glossy and deeply fruity, then strained smooth. Matcha can be tricky to work with, but whisking it in water that's hot but not boiling keeps the flavor bright and grassy rather than bitter or harsh. Pouring the matcha slowly over the back of a spoon creates that gorgeous layered effect you'd pay serious money for at a café. Everything here is plant-based, relying on oat milk and maple syrup to keep it dairy-free and naturally sweetened without any hidden additives to second-guess. For anyone navigating a sensitivity to warming spices, this recipe is a genuinely satisfying option — there's no ginger anywhere in the ingredient list, just clean, fresh flavors that stand beautifully on their own.
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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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