Vegetarian Vegan Strawberry Matcha Latte
Few drinks manage to look this stunning while also tasting genuinely refreshing, and this iced latte delivers on both fronts. A homemade strawberry syrup — cooked down from fresh or frozen berries with a little maple syrup and water — gives you a jewel-bright base that no store-bought bottle can match. The matcha layer on top is whisked with water kept just below boiling, which keeps it smooth and grassy-sweet rather than bitter, then poured slowly over the back of a spoon so it floats in a gorgeous green ribbon above the pink. Oat milk (or any plant-based milk you prefer) ties everything together with a creamy, neutral richness that lets the strawberry and matcha flavors shine. Every component in this drink is naturally plant-based, so there's no swapping or substituting required — it's just straightforwardly good as written. Make it for a slow weekend morning or whenever you want something that feels a little more special than your usual iced coffee routine.
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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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