Rice Free Vegan Strawberry Matcha Latte
This vibrant iced drink is the kind of thing that stops the scroll — deep pink strawberry syrup layered beneath cold, creamy oat milk, crowned with a vivid green matcha float that looks almost too pretty to stir. The homemade strawberry syrup is the real star here, cooked down from fresh or frozen berries with just a splash of water and maple syrup until it's glossy, jammy, and intensely fruity. Whisking the matcha separately with water at the right temperature keeps it smooth and bright without any bitterness, and pouring it over the back of a spoon gives you that gorgeous layered effect you'd pay way too much for at a café. Every component in this recipe is naturally grain-free and plant-based, so there's no need to scan labels or swap anything out — the strawberries, matcha, maple syrup, and oat milk are all doing exactly what they're supposed to. It comes together in under fifteen minutes and serves two, which makes it perfect for a slow weekend morning or an afternoon pick-me-up that actually feels like a treat. The balance of earthy matcha, sweet berry, and creamy milk is genuinely addictive, and once you've made the syrup yourself you'll wonder why you ever settled for a flavored powder packet.
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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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