Pork Free Vegan Strawberry Matcha Latte
This vibrant iced drink is the kind of thing that stops the scroll — layers of ruby-red strawberry syrup, creamy oat milk, and a vivid green matcha float stacked in a tall glass like a work of art. The homemade strawberry syrup comes together in just a few minutes on the stovetop, simmering fresh or frozen berries with maple syrup until they collapse into something silky and deeply fruity. Whisking the matcha separately with water 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. Cold oat milk ties everything together with a subtle creaminess that plays beautifully against the earthy matcha and sweet berry base. Every single ingredient here is plant-based, so there's nothing to second-guess — no hidden animal products, no label-reading required. It's the kind of café-style drink you'll want to make on repeat all summer long.
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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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