Cashew Free Vegan Oat Milk Iced Matcha Latte
Bright, grassy, and just sweet enough, this iced matcha latte is the kind of drink that makes your morning feel like a genuine treat. Oat milk brings a naturally creamy, subtly sweet base that pairs beautifully with the earthy depth of ceremonial or culinary-grade matcha — no nuts, no blending, no fuss. For anyone navigating tree nut allergies or sensitivities, store-bought lattes and café drinks can be a minefield of shared equipment and unlabeled nut milks, so making this at home is a genuinely stress-free alternative. The technique matters here: sifting the matcha and whisking it with water at the right temperature (not boiling) keeps the flavor smooth and prevents that bitter, gritty finish you sometimes get with shortcuts. Maple syrup rounds everything out with a clean sweetness that doesn't overpower the matcha's natural complexity. Pour it over a tall glass of ice and you've got a café-quality drink in under five minutes, entirely on your own terms.
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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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