Paraben Free Vegan Strawberry Matcha Latte
This vibrant layered drink is the kind of thing you'd pay way too much for at a trendy café, and it's genuinely stunning to look at — deep pink strawberry syrup pooling beneath creamy oat milk, with a vivid green matcha crown floating on top. The homemade strawberry syrup comes together in just a few minutes on the stovetop with fresh or frozen berries, maple syrup, and water, then gets strained into a silky, jewel-toned liquid that tastes like summer. Parabens are synthetic preservatives that sneak into a surprising number of flavored syrups, bottled lattes, and even some plant-based milks, so making this entirely from scratch means you know exactly what's going in your glass. Every ingredient here — the berries, the matcha, the maple syrup, the oat milk — is clean and straightforward with no hidden additives to second-guess. Whisking the matcha with water that's just below boiling keeps it smooth and never bitter, and pouring it slowly over the back of a spoon is the little trick that gives you those gorgeous distinct layers. It's refreshing, lightly sweet, and impressive enough to serve to guests without any extra 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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