Mustard Free Vegan Strawberry Matcha Latte
This vibrant iced drink is the kind of thing that stops people mid-scroll — layers of rosy strawberry syrup, creamy oat milk, and a vivid green matcha float stacked in a tall glass like a work of art. The homemade strawberry syrup comes together in just a few minutes on the stove, with fresh or frozen berries, a splash of water, and maple syrup doing all the heavy lifting. Because every component is made from scratch, there's zero guesswork about hidden condiments or spice blends that sometimes sneak into flavored syrups and pre-made drink mixes. Whisking the matcha separately with water that's warm but not boiling keeps it smooth and mellow rather than bitter, and pouring it slowly over the back of a spoon is the trick that gives you those gorgeous distinct layers. Cold oat milk ties everything together with a subtle creaminess that plays beautifully against the bright berry sweetness and earthy green tea. It's naturally plant-based, sweetened only with maple syrup, and completely free of anything you'd need to second-guess — just clean, beautiful ingredients from start to finish.
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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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