Seeds Free 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 like a genuine treat. Oat milk brings a naturally creamy, subtly sweet base that pairs beautifully with the earthy depth of ceremonial or culinary-grade matcha ā no dairy, no seeds, no fuss. One thing that makes this recipe work so well is the careful whisking technique: sifting the matcha first and using water that's hot but not boiling keeps the flavor smooth and prevents any bitter, gritty notes from sneaking in. Maple syrup rounds everything out with a clean sweetness that doesn't overpower the matcha's natural complexity. The whole thing comes together in minutes with just a bowl, a whisk, and a tall glass of ice. It's the kind of refreshing, vibrant 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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