Honey Free Vegan Strawberry Matcha Latte
This vibrant iced drink is the kind of thing that stops the scroll — layers of ruby-red strawberry syrup, creamy oat milk, and that signature earthy-green matcha sitting right on top like a work of art. The strawberry syrup is made from scratch by simmering fresh or frozen berries with maple syrup and water, then straining them into a silky, jewel-toned liquid that tastes like summer in a spoonful. Maple syrup does all the sweetening here, both in the syrup and optionally in the matcha itself, so there's no bee-derived ingredient anywhere in the glass. Whisking the matcha with water that's just below boiling — around 175°F — keeps it smooth and mellow rather than bitter, which makes a real difference in the final sip. Pouring the matcha slowly over the back of a spoon is the move that creates those gorgeous distinct layers before you stir it all together. Oat milk brings a naturally creamy, slightly sweet base that plays beautifully with both the fruity syrup and the grassy depth of the matcha. It's a café-quality drink you can pull off at home with a saucepan, a whisk, and a couple of tall glasses.
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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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