Soy 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. Many store-bought matcha beverages and coffee shop versions sneak in soy-based milks or soy-containing flavor syrups, so making your own at home is the easiest way to stay confident about what's actually in your cup. Oat milk brings a naturally creamy, subtly sweet base that pairs beautifully with the earthy depth of matcha, and maple syrup keeps the sweetness clean and simple. The whisking technique here is key — a brisk W or M motion in hot (but not boiling) water coaxes out that signature frothy layer and ensures no bitter, clumpy matcha at the bottom of your glass. Assembly takes just a few minutes and zero special equipment beyond a small bowl and a whisk. Pour it over a tall glass of ice and you've got a café-worthy drink that's completely plant-based, totally soy-free, and honestly better than anything you'd pay six dollars for.
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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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