Gelatin 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 brings a naturally creamy, slightly sweet base that pairs beautifully with the earthy depth of ceremonial or culinary-grade matcha ā no dairy, no animal-derived thickeners, nothing to second-guess. Many store-bought lattes and flavored drinks sneak in gelatin or other animal-based stabilizers, so making this at home puts you fully in control of what's in your glass. The whisking technique is the real secret here ā a quick W or M motion in hot (but not boiling) water coaxes out the matcha's full flavor and creates that satisfying frothy layer before the ice ever hits the glass. Maple syrup rounds everything out with a gentle sweetness that feels clean and intentional rather than cloying. It comes together in just a few minutes and looks genuinely gorgeous layered in a tall glass, making it as fun to photograph as it is to drink.
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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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