Barley Free Vegan Oat Milk Iced Matcha Latte
That vivid green swirl hitting the cold oat milk is honestly one of the most satisfying things to watch in a home kitchen. The flavor is earthy and slightly sweet, with the maple syrup rounding out any bitterness from the matcha in the most natural way. Whisking the powder with water that's just below boiling — rather than fully boiling — is the small but crucial step that keeps the matcha smooth and bright instead of bitter or grainy. Oat milk brings a creamy, subtly sweet base that pairs beautifully with the grassy depth of ceremonial or culinary-grade matcha. For anyone navigating grain sensitivities, it's worth knowing that some commercial oat milks and flavored latte mixes can sneak in unexpected additives or grain-derived ingredients — making a simple homemade version like this a genuinely reassuring choice. Everything here is straightforward and plant-based, with no hidden extras to second-guess. It comes together in just a few minutes and tastes like something you'd happily pay too much for at a café.
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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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