Rye Free Vegan Strawberry Matcha Latte

Total time25 min

Prep time10 min

Cook time5 min

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 look almost too pretty to sip. The homemade strawberry syrup is the real star here: fresh or frozen berries are simmered down with maple syrup and water, then strained into a silky, concentrated pour that tastes nothing like the artificially flavored stuff. Matcha gets whisked with water at just the right temperature so it stays smooth and grassy-sweet rather than bitter, and the slow pour over the back of a spoon is the trick that keeps those gorgeous distinct layers intact. Every ingredient in this latte is naturally free of grain-based additives, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your cup. Oat milk brings a creamy, neutral base that lets the strawberry and matcha flavors genuinely shine without competing. It comes together quickly and serves two, making it a perfect weekend treat or an impressive drink to set in front of a guest.

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Ingredients

2 servings

For the strawberry syrup

1 cup fresh or frozen strawberries, hulled and halved
2 tbsp maple syrup
Coombs Orgnic Maple Syrup - 32 Fl. Oz.Shady Maple Farm Pure Organic Maple Syrup, 12.7 fl oz Maple Grove Farms 100% Pure Maple Syrup Cary's Maple Syrup Macdonald's Pure Maple Syrup
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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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