Low Iodine Vegan Strawberry Matcha Latte
This vibrant iced drink layers sweet strawberry syrup, earthy matcha, and creamy oat milk into something that looks almost too pretty to sip — almost. The homemade strawberry syrup comes together in just a few minutes on the stovetop, using fresh or frozen berries and maple syrup, so you know exactly what's going into your glass with no mystery additives or iodine-containing ingredients to worry about. Matcha, plant-based milk, and maple syrup are all naturally free of the iodized salt and dairy that can make navigating a low-iodine approach tricky, making this one of those rare treats that genuinely fits the lifestyle without any substitutions or compromises. The technique of pouring the whisked matcha over the back of a spoon creates that gorgeous layered effect — deep pink at the bottom, creamy white in the middle, and a vivid green crown on top. It's a café-worthy presentation you can pull off at home with tools you already own. Serve it immediately so the layers stay distinct and the ice keeps everything perfectly cold.
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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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