Macadamia Free Vegan Strawberry Matcha Latte
This vibrant iced drink is the kind of thing that stops people mid-scroll — layers of ruby-red strawberry syrup, creamy oat milk, and that signature earthy green matcha stacked beautifully in a tall glass. The homemade strawberry syrup comes together in just a few minutes on the stovetop, with fresh or frozen berries, a splash of water, and maple syrup doing all the heavy lifting. Simmering and straining the berries gives you a silky, jewel-toned syrup that tastes far more special than anything from a bottle. The matcha is whisked with water at the right temperature — just below boiling — so it stays smooth and never bitter, which makes a real difference in the final flavor. Pouring the matcha slowly over the back of a spoon creates those gorgeous distinct layers that hold until you're ready to stir. Every ingredient here is naturally free from tree nuts, so there's no need to scan labels or worry about what's hiding in a store-bought version. It's refreshing, a little earthy, a little sweet, and genuinely stunning to serve.
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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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