Pescatarian Vegan Oat Milk Iced Matcha Latte
That vibrant green swirl hitting the oat milk over ice is genuinely one of the most satisfying things to watch in a home kitchen. The ceremonial-grade matcha brings a smooth, grassy depth without any bitterness, especially when you whisk it with water that's hot but not boiling — that temperature detail makes a real difference. Maple syrup adds just enough sweetness to round everything out, and the creamy, naturally dairy-free oat milk ties it all together beautifully. There's no espresso machine, no barista training, and no trip to an overpriced café required. The whole thing comes together in minutes and lands in your glass looking like something you'd pay eight dollars for downtown. It's a genuinely refreshing drink that fits effortlessly into a plant-forward, seafood-friendly lifestyle without any compromises on flavor or texture.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!