Lupin 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 brings a creamy, subtly sweet body that pairs beautifully with the grassy depth of good matcha ā no dairy, no compromise. Because every ingredient here is straightforward and plant-based, there's no need to scan labels for hidden legume-derived fillers or flour blends that can sneak into store-bought versions of this drink. Sifting the matcha before whisking is the small step that makes a big difference, giving you a silky, lump-free concentrate rather than a gritty, clumpy mess. The whole thing comes together in just a few minutes with no special equipment beyond a small whisk and a tall glass. It's the kind of refreshing, feel-good drink you'll want to make on repeat all summer long.
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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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