Cinnamon 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. The base is simple — just quality matcha whisked with a touch of hot water until smooth and foamy, then sweetened with maple syrup and poured over chilled oat milk and ice. Oat milk is a natural fit here, lending a subtle creaminess that plays beautifully with the grassy, slightly bitter notes of the matcha without overpowering it. For anyone navigating spice sensitivities, this recipe is a breath of fresh air — every ingredient is clean and straightforward, with zero hidden warmers or blends that could cause a problem. The whisking technique matters more than you might expect: that quick W or M motion is what gives you a properly dissolved, lightly frothy matcha shot rather than a clumpy mess at the bottom of your glass. It comes together in just a few minutes and tastes like something you'd happily pay too much for at a café counter.
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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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