Peanut Free Vegan Oat Milk Iced Matcha Latte
That vibrant green swirl hitting the cold oat milk is honestly one of the most satisfying things to watch in a home kitchen. This drink delivers the earthy, slightly grassy depth of quality matcha balanced by the natural sweetness of maple syrup and the creamy, neutral body of oat milk ā no dairy, no animal products, just clean, refreshing flavor. The key move here is whisking the matcha with water that's hot but not boiling, which keeps the powder from turning bitter and gives you that beautiful frothy layer before it ever hits the ice. Sifting first might feel like an extra step, but it's what stands between a smooth, vibrant latte and a lumpy, clumpy disappointment. For anyone navigating nut allergies, oat milk is a genuinely great swap ā creamy enough to feel indulgent without the cross-contact concerns that come with many nut-based alternatives. The whole thing comes together in just a few minutes with no fancy equipment beyond a small whisk and a tall glass, making it an easy weekday ritual or a crowd-pleasing drink to serve guests.
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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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