Nutmeg Free Vegan Strawberry Matcha Latte
This vibrant iced drink is the kind of thing that stops people mid-scroll — those layered ribbons of rosy strawberry, creamy oat milk, and deep earthy green are genuinely stunning in a glass. A quick stovetop strawberry syrup made with fresh or frozen berries and maple syrup gives you a naturally sweet, jammy base that tastes far more luxurious than anything from a café pump bottle. The matcha is whisked with water at just the right temperature to keep it smooth and never bitter, then poured slowly over the back of a spoon so it floats in a gorgeous layer on top. Oat milk brings a subtle creaminess that plays beautifully against the grassy, slightly sweet matcha without overpowering the berry notes underneath. Every single ingredient here is straightforward and clean, so there's no need to scan labels or worry about hidden spices sneaking into your cup. It comes together in well under fifteen minutes and is impressive enough to serve to guests or just treat yourself on a slow morning. Once you taste how good a homemade version can be, the coffee shop line is going to feel very unnecessary.
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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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