Xanthan Gum Free Vegan Strawberry Matcha Latte
Few drinks manage to look this stunning while also tasting genuinely refreshing, and this layered iced latte delivers on both counts. Fresh or frozen strawberries are simmered down with maple syrup into a jewel-bright syrup, then strained smooth before hitting the glass — no artificial flavors, no thickeners, just pure berry sweetness. The matcha is whisked separately with water that's warm but not boiling, which keeps it smooth and pleasantly grassy rather than bitter. Poured slowly over cold oat milk and ice, it settles into those gorgeous distinct layers of pink, white, and green that make it almost too pretty to stir. Because every component here is built from scratch with whole, simple ingredients, there's no need to scan labels for hidden stabilizers or additives that can sneak into store-bought flavored syrups and ready-made lattes. The whole thing comes together with just a saucepan, a whisk, and a fine-mesh strainer — no specialty equipment required. It's the kind of drink that feels like a treat from a trendy café, made entirely on your own terms.
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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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