High Fructose Corn Syrup Free Vegan Strawberry Matcha Latte
This vibrant iced drink layers sweet strawberry, creamy oat milk, and earthy matcha into something that looks almost too pretty to sip — almost. Every drop of sweetness here comes from maple syrup, so you get real, clean flavor without any of the corn-derived syrups that sneak into so many flavored coffee shop drinks and store-bought syrups. The strawberry syrup is made from scratch in just a few minutes on the stovetop, strained smooth, and poured right over ice for a jewel-toned base that tastes like actual fruit. Matcha is whisked carefully with water that's just below boiling — a small but important step that keeps the flavor bright and grassy rather than harsh or bitter. Pouring the matcha slowly over the back of a spoon creates that gorgeous layered effect you see in café photos, and it's genuinely easy to pull off at home. Cold oat milk ties everything together with a subtle creaminess that plays beautifully against the tart berry and the umami depth of the matcha. It's the kind of drink that makes a slow morning feel like a treat.
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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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