High Fructose Corn Syrup Free Vegan Oat Milk Iced Matcha Latte
That vivid green swirl hitting the oat milk over ice is honestly one of the most satisfying things you can make at home. Store-bought matcha drinks are notorious for sneaking in corn syrup or other sweeteners that have no business being in your cup, but this version keeps things clean with just maple syrup for a touch of natural sweetness. Ceremonial-grade matcha brings a smooth, grassy depth while culinary-grade holds its own beautifully — either way, you're getting real, unadulterated flavor. The whisking technique matters here: that quick W or M motion fully dissolves the powder and builds a delicate foam that makes the whole drink feel a little luxurious. Chilled oat milk adds a creamy, subtly sweet base that pairs perfectly with the earthy matcha without overpowering it. It comes together in just a few minutes and tastes like something you'd pay way too much for at a café counter.
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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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