Low Iodine 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 a little more intentional. Oat milk brings a naturally creamy, subtly sweet base that pairs beautifully with the earthy depth of ceremonial or culinary-grade matcha — and unlike dairy or certain plant milks, it keeps things clean and low-iodine friendly without sacrificing that café-style richness. Maple syrup sweetens the whole thing gently, so nothing feels cloying or artificial. The whisking technique matters here — that quick W or M motion in hot (but not boiling) water is what gives you a smooth, frothy matcha shot rather than a clumpy, bitter mess. Once you pour it over ice and watch the green swirl through the oat milk, it's almost too pretty to stir. It comes together in just a few minutes with ingredients you can feel confident about, which is a genuine relief when so many store-bought drinks and flavored beverages hide iodine-containing additives you'd never expect.
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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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