Shellfish Free Vegan Strawberry Matcha Latte
This vibrant iced drink is the kind of thing that stops a scroll and makes you want to drop everything and head to the kitchen. Fresh or frozen strawberries are simmered down with maple syrup into a jewel-bright syrup that pools at the bottom of the glass, while a carefully whisked matcha layer floats on top in a gorgeous green ribbon. The whole thing is built on cold oat milk and ice, so every sip is creamy, fruity, and earthy all at once. Because every ingredient here is entirely plant-based and made from scratch, there's zero guesswork about what's actually in your cup — no store-bought syrups with mysterious additives, just real fruit and good matcha. The trick of pouring the matcha over the back of a spoon is a small move that pays off big, giving you those distinct, Instagram-worthy layers before you stir it all together. It comes together in under fifteen minutes and feels genuinely special, whether you're making it for a slow weekend morning or impressing someone who thinks fancy lattes are only a café thing.
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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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