Pecan Free Vegan Strawberry Matcha Latte
This vibrant iced drink is the kind of thing that stops people mid-scroll — those jewel-toned layers of rosy strawberry, creamy oat milk, and deep green matcha are almost too pretty to stir. The homemade strawberry syrup is the real star here, simmered down from fresh or frozen berries with just a splash of water and a drizzle of maple syrup until it turns glossy and intensely fruity. Whisking the matcha separately at the right temperature keeps it smooth and bright rather than bitter, and pouring it slowly over the back of a spoon is the little trick that gives you those gorgeous distinct layers. Everything in this recipe is completely plant-based, relying on oat milk and maple syrup, so there are no hidden dairy ingredients or nut-based creamers to second-guess. It's naturally free from tree nuts of any kind — no risk of cross-contact from the kind of specialty coffee drinks that sometimes sneak in flavored syrups made on shared equipment. Whether you're making it for a slow weekend morning or impressing guests at brunch, this latte delivers a café-quality experience with nothing more than a saucepan, a whisk, and a couple of tall glasses.
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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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