Mushroom Free Vegan Oat Milk Iced Matcha Latte
Earthy, vibrant, and just sweet enough, this iced matcha latte is the kind of drink that makes your morning routine feel genuinely luxurious. Oat milk brings a naturally creamy, slightly sweet base that pairs beautifully with the grassy depth of ceremonial-grade matcha — no dairy, no fuss. The maple syrup adds a gentle sweetness that rounds everything out without overpowering the matcha's distinct character. Because the ingredients here are straightforward and plant-based, there's zero concern about hidden fungi-derived additives that can sneak into some commercial creamers or flavored syrups. Sifting the matcha before whisking is the small but crucial step that keeps things silky smooth rather than gritty, and using water that's hot but not boiling protects the delicate flavor. Pour it over a tall glass of ice and you've got a café-quality drink in under five minutes, entirely on your own terms.
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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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