Fructose Free Vegan Oat Milk Iced Matcha Latte
Bright, grassy, and refreshingly cold, this iced matcha latte is the kind of drink that makes your morning feel like a genuine treat. The base is a careful whisk of quality matcha powder dissolved in water that's hot but not boiling — that precise temperature matters, keeping the flavor smooth and vibrant rather than bitter. A touch of maple syrup adds just enough sweetness without leaning on high-fructose ingredients, making it a smart pick for anyone navigating fructose sensitivities. Oat milk brings a naturally creamy, neutral backdrop that lets the earthy matcha shine, and since the whole thing is poured over ice, you get that satisfying café-style chill without leaving the house. The technique is simple but intentional — sifting the powder first and whisking in a W or M motion ensures a lump-free, beautifully foamy concentrate every time. It comes together in just a few minutes and requires nothing more than a bowl, a whisk, and a tall glass.
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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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