Emulsifier Free Vegan Oat Milk Iced Matcha Latte
That vivid green swirl hitting the cold oat milk is genuinely one of the most satisfying things to watch in a glass. This drink comes together with just a handful of clean, recognizable ingredients ā matcha, maple syrup, oat milk, and ice ā so there's no guesswork about what's actually in it. Many store-bought lattes and flavored milks sneak in lecithin, mono- and diglycerides, or other additives to keep things shelf-stable, but this one sidesteps all of that entirely. The key to getting that smooth, lump-free matcha base is sifting the powder first and whisking it with water that's hot but not boiling, which preserves the grassy, slightly sweet flavor without any bitterness. Maple syrup adds just enough sweetness to round everything out without overpowering the matcha. It's the kind of refreshing, fuss-free drink you'll want to make every morning once you realize how easy it is.
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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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