Gut Friendly Vegan Strawberry Matcha Latte
Few drinks manage to look this stunning while also being genuinely good for you. Fresh strawberries are simmered down into a jewel-bright syrup with just a touch of maple syrup, layered beneath cold oat milk and a carefully poured matcha crown — the result is that gorgeous gradient you've seen all over your feed, made right in your own kitchen. Matcha is packed with antioxidants and L-theanine, and when whisked at the right temperature (not boiling, which keeps it smooth and never bitter), it's easy on the digestive system and delivers calm, steady energy rather than a jittery spike. Oat milk is a gentle, plant-based choice that tends to sit well and pairs beautifully with both the floral sweetness of strawberry and the earthy depth of matcha. The whole thing is naturally sweetened with maple syrup, free from refined sugars, dairy, and anything processed or hard to pronounce. Pouring the matcha slowly over the back of a spoon is the little trick that keeps those layers distinct — it takes about two seconds and makes the whole glass look like something from a specialty café. Whether you're being intentional about what you put in your body or just want a gorgeous iced drink that actually makes you feel good, this one delivers on every level.
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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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