Pistachio Free Vegan Strawberry Matcha Latte
This vibrant iced drink is the kind of thing that stops people mid-scroll — those layered ribbons of rosy pink and deep green look almost too pretty to drink. The strawberry syrup is made from scratch by simmering fresh or frozen berries with maple syrup until they break down into something silky and intensely fruity, then strained until smooth. A carefully whisked matcha sits on top, poured slowly over the back of a spoon so it floats in a gorgeous green layer above the cold oat milk. Every ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden nut-based additives or worry about cross-contact from specialty coffee shop blends. The key to getting that signature layered look is patience — cold milk first, then the matcha poured gently at the very end. It's naturally sweetened with maple syrup throughout, which keeps the flavor clean and lets the grassy, slightly bitter matcha play beautifully against the sweet berry base. Make it for a slow weekend morning or whenever you want something that feels genuinely special without much effort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!