Nitrate & Nitrite Free Vegan Strawberry Matcha Latte
This layered iced drink is the kind of thing you want to make on a slow morning when you actually have a few minutes to enjoy something beautiful. Fresh or frozen strawberries get simmered down with maple syrup into a jewel-bright syrup, which pools at the bottom of the glass beneath cold oat milk and a vivid green pour of whisked matcha — the visual alone is worth the effort. Every single ingredient here is straightforward and plant-based, so there's nothing hidden to worry about, no processed additives, no cured or preserved components that sneak unwanted preservatives into your cup. The matcha is whisked with water kept just below boiling to coax out its grassy, slightly sweet flavor without any bitterness, and the maple syrup ties the whole thing together naturally. Pouring the matcha slowly over the back of a spoon creates that gorgeous layered effect before you stir it all together. It's genuinely refreshing, surprisingly easy to pull off, and the kind of drink that makes you feel like you ordered something from a very good café — except you made it yourself.
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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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