Yeast Free Vegan Strawberry Matcha Latte
This vibrant iced drink is the kind of thing that stops people mid-scroll — layers of ruby-red strawberry syrup, creamy oat milk, and that gorgeous deep green matcha sitting right on top. The homemade strawberry syrup comes together in just a few minutes on the stovetop, simmering fresh or frozen berries down with maple syrup until they're glossy and intensely fruity. Because everything here is built from whole, simple ingredients — fruit, plant-based milk, pure matcha powder — there's no hidden yeast or fermented additives to worry about, which can be a real headache with flavored syrups and specialty drinks from cafés. Whisking the matcha with water that's just below boiling keeps it smooth and never bitter, and pouring it slowly over the back of a spoon is the trick that gives you those stunning distinct layers. It's fully plant-based and naturally sweetened with maple syrup, so it works for a wide range of eating styles without any compromise on flavor. Make it for a slow weekend morning or whenever you need something that feels a little indulgent but is genuinely good for you.
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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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