Lactose 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 homemade strawberry syrup is the real star here, cooked down from fresh or frozen berries with just a splash of water and maple syrup until it's glossy and intensely fruity. Because everything in this recipe is plant-based from the start, there's no need to swap anything out or second-guess a single ingredient — the oat milk brings natural creaminess without any dairy at all. Whisking the matcha with water that's just below boiling is a small but important step that keeps the flavor smooth and slightly sweet rather than harsh or grassy. Pouring the matcha over the back of a spoon creates those gorgeous distinct layers that make the whole glass look like it came straight from a specialty café. It serves two, which makes it perfect for a slow weekend morning or an afternoon pick-me-up you can share — or keep both for yourself, no judgment.
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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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