Carrageenan Free Vegan Oat Milk Iced Matcha Latte
That vivid green swirl hitting the oat milk over ice is genuinely one of the most satisfying things to watch in a home kitchen. Many store-bought matcha lattes and plant-based drinks sneak in thickeners and stabilizers ā including carrageenan ā to achieve that creamy texture, which makes label-reading a frustrating chore. This version keeps things beautifully simple: just matcha, maple syrup, oat milk, and ice, so you know exactly what's going into your glass. The key move here is whisking the matcha with water that's hot but not boiling, which coaxes out the smooth, grassy flavor without any bitterness. Maple syrup adds a gentle sweetness that plays perfectly off the earthy matcha without overpowering it. It's refreshing, naturally vibrant, and comes together in just a few minutes with zero specialty equipment beyond a whisk and a bowl.
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Learn more āIngredients
1 serving
- 1 tsp ceremonial-grade or culinary-grade matcha powder
- 2 tbsp hot water (175Ā°f / 80Ā°c ā not boiling)
- 1 tbsp maple syrup
- Ā¾ 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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