Capsaicin Free Vegan Oat Milk Iced Matcha Latte
Cool, creamy, and vibrantly green, this iced matcha latte is the kind of drink that makes your morning feel like a genuine treat. Oat milk brings a naturally sweet, velvety body that pairs beautifully with the earthy depth of ceremonial-grade matcha, and maple syrup ties it all together without any fuss. The whole thing comes together in just a few minutes — sift, whisk, pour, done. For anyone avoiding capsaicin, this is a completely safe and satisfying pick-me-up, since every ingredient here is straightforwardly plant-based and heat-free. Sifting the matcha before whisking is a small step that makes a real difference, giving you a smooth, lump-free concentrate rather than a gritty sip. Poured over ice with cold oat milk, it's refreshing enough to rival anything you'd order at a café — and you know exactly what went into it.
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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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