Low Sodium Vegan Oat Milk Iced Matcha Latte
Creamy, vibrant, and naturally sweet, this iced matcha latte is the kind of drink that makes your morning feel like a genuine treat. The base is simple — just ceremonial or culinary-grade matcha whisked with hot water until smooth and frothy, then sweetened with maple syrup for a clean, plant-based sweetness. Oat milk brings a naturally creamy texture that pairs beautifully with the earthy, grassy notes of the matcha without overpowering it. Because every ingredient here is whole and straightforward, there's no need to scan labels for sneaky sodium additives — what you see is exactly what you get. The whisking technique matters more than you might expect; that quick W or M motion is what gives you a properly dissolved, lump-free matcha with a gorgeous foam on top. Poured over ice with chilled oat milk, the layers look stunning in the glass before you even take a sip. It's a café-quality drink you can pull together in minutes at home, for a fraction of the cost.
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Learn more →Ingredients
1 serving
- 1 tsp ceremonial-grade or culinary-grade matcha powder
- 2 tbsp hot water (175°f / 80°c — not boiling)
- 1 tbsp maple syrup
- ¾ cup oat milk, chilled
- 1 cup ice cubes
Instructions
- 1
Sift the matcha powder into a small bowl to break up any clumps. Add the hot water and whisk vigorously in a quick W or M motion until the matcha is fully dissolved and a thin layer of foam forms on the surface, about 30 seconds.
- 2
Stir the maple syrup into the matcha mixture until fully combined.
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