Eggless 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 routine feel genuinely luxurious. Oat milk brings a naturally creamy, slightly sweet base that pairs beautifully with the earthy depth of matcha — no dairy, no eggs, no compromises. The trick to a smooth, clump-free result is sifting the matcha before whisking it with hot water at the right temperature, which coaxes out that vibrant green color and clean flavor without any bitterness. Maple syrup keeps the sweetness subtle and completely plant-based, so every sip tastes balanced rather than cloying. Layering the chilled oat milk over ice before pouring the matcha on top gives you that gorgeous gradient in the glass — it looks like something from a specialty café but comes together in under five minutes at home. Whether you're skipping eggs for dietary reasons or just building a cleaner morning ritual, this is one recipe worth keeping on repeat.
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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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