Ginger Free Vegan Oat Milk Iced Matcha Latte
Creamy, vibrant, and refreshingly cool, this iced matcha latte is the kind of drink that makes your morning feel like a genuine treat. Ceremonial-grade matcha brings a smooth, grassy depth that pairs beautifully with the natural sweetness of maple syrup and the subtle creaminess of chilled oat milk. The whole thing comes together in minutes — just whisk, sweeten, and pour over ice. Many store-bought matcha blends and flavored lattes sneak in spice additives or botanical extras that can be hard to spot on a label, so making your own puts you fully in control of every ingredient. The whisking technique here is key: a quick W or M motion in hot (but not boiling) water coaxes out a silky, lightly foamy concentrate that blends seamlessly into the oat milk rather than clumping at the bottom. It's a five-ingredient, plant-based drink that looks stunning in the glass and tastes even better than the café version.
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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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