Walnut Free Vegan Strawberry Matcha Latte
This vibrant iced drink is the kind of thing that stops people mid-scroll — those jewel-bright layers of rosy strawberry, creamy oat milk, and deep green matcha are almost too pretty to stir. The homemade strawberry syrup is a quick stovetop situation using fresh or frozen berries and maple syrup, and straining it gives you this glossy, intensely fruity base that tastes nothing like the artificial stuff. Whisking the matcha separately with water that's just below boiling keeps it smooth and mellow rather than bitter, and pouring it slowly over the back of a spoon is the trick that preserves those gorgeous distinct layers. Every component here is straightforward and plant-based, so there's no need to scan labels for hidden nut-based additives or worry about cross-contact from walnut-heavy coffee shop syrups. Oat milk is a natural fit because its mild sweetness plays beautifully with both the tart strawberry and the earthy matcha without overpowering either. It comes together faster than a café run and honestly looks more impressive than most things on the menu. Make it for a slow weekend morning or whenever you need something that feels a little indulgent without any of the fuss.
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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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