Hazelnut Free Vegan Oat Milk Iced Matcha Latte
That vivid green swirl hitting the oat milk over ice is genuinely one of the most satisfying things to watch in a home kitchen. The flavor is earthy and slightly sweet, with the maple syrup rounding out any bitterness from the matcha in the most natural way. Oat milk is the perfect plant-based base here — it's creamy enough to hold its own against the bold matcha without overpowering it. Many store-bought matcha drinks sneak in nut-based milks or flavored syrups that can be a real concern for anyone avoiding tree nuts, so making this at home puts you fully in control of every ingredient. Sifting the matcha before whisking is a small step that makes a big difference, giving you a silky, lump-free concentrate rather than a gritty mess. The whole thing comes together in just a few minutes and feels like a proper café treat without the guesswork or the markup.
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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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