Coconut 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 treat rather than a routine. Oat milk is the star here — its naturally creamy texture blends beautifully with earthy matcha without any of the tropical richness that coconut-based milks bring to the glass. That matters a lot when you're navigating store-bought lattes or café drinks that sneak in coconut milk or coconut cream as a default dairy-free swap. Maple syrup adds a gentle, clean sweetness that lets the matcha flavor stay front and center. The whisking technique — that quick W or M motion in hot (but not boiling) water — is the small step that makes a huge difference, giving you a smooth, frothy concentrate instead of a gritty, clumpy mess. Pour it over ice, add your chilled oat milk, and you've got a café-quality drink in under five minutes without leaving the house.
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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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