Sesame Free Vegan Oat Milk Iced Matcha Latte
That first sip of a cold, creamy matcha latte on a warm day is genuinely hard to beat, and this version delivers that café-quality experience right from your own kitchen. The vivid green color alone is enough to make you want to reach through the screen, and the flavor is earthy, lightly sweet, and refreshing all at once. Oat milk brings a naturally smooth, slightly sweet creaminess that pairs beautifully with the grassy depth of matcha — no dairy, no fuss. Sweetened with just a touch of maple syrup, it skips the refined sugar without sacrificing anything in the taste department. The whisking technique here is key: sifting the matcha first and using that quick W or M motion with hot (but not boiling) water ensures a silky, lump-free concentrate with a gorgeous frothy top. For anyone navigating sesame-free living, this is a genuinely worry-free treat — every ingredient is clean and straightforward, with no hidden sauces or blends that might sneak in unwanted allergens. It's the kind of drink you'll want to make on repeat all summer long.
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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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