Soy Free Vegan Strawberry Matcha Latte
Few drinks manage to look this stunning while also tasting genuinely refreshing, and this iced latte delivers on both counts. A quick stovetop strawberry syrup made from real berries and maple syrup gives the base a jammy, bright sweetness that no flavored powder or syrup packet can replicate. The matcha layer is whisked with hot water at the right temperature — just below boiling — so it stays smooth and grassy without any bitterness, then poured slowly over the back of a spoon to create that gorgeous green-on-pink effect. Oat milk ties everything together with a creamy, neutral richness that plays beautifully with both the fruit and the earthy matcha. Many store-bought versions of this trendy drink sneak in soy-based creamers or soy lecithin, so making it at home with oat milk and whole-food ingredients keeps things clean and worry-free. The whole process is straightforward enough for a weekday morning but impressive enough to serve to guests, and the layered presentation practically begs to be photographed before you stir it all together.
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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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