Lupin Free Vegan Strawberry Matcha Latte
This layered iced drink is the kind of thing that stops people mid-scroll — vivid pink strawberry syrup at the bottom, creamy oat milk in the middle, and a deep green matcha crown sitting right on top. The homemade strawberry syrup comes together in just a few minutes on the stovetop, using fresh or frozen berries and a little maple syrup, so every sip is bright and naturally sweet without any artificial flavoring. Whisking the matcha with water that's just below boiling keeps the flavor smooth and grassy rather than harsh or bitter, which makes a real difference in the final glass. Pouring the matcha over the back of a spoon is the move that gives you those gorgeous distinct layers instead of everything blending together immediately. The whole thing is built from straightforward, whole-food ingredients — berries, matcha, oat milk, maple syrup — so there's nothing hidden or processed to second-guess. It's genuinely refreshing, visually stunning, and the kind of drink that feels like a treat even though it comes together with minimal effort.
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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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