Vegan Oat Milk Iced Matcha Latte
There is something deeply satisfying about a cold, vibrant green matcha latte that you made yourself in under five minutes. Ceremonial-grade matcha brings a smooth, grassy depth while the maple syrup adds just enough natural sweetness to round everything out. Chilled oat milk is the real MVP here — it's creamy and subtly sweet in a way that plays beautifully with the earthy matcha, and it keeps the whole drink entirely plant-based without any compromise on texture. Whisking the matcha with hot water first is the key step that prevents bitterness and those pesky green clumps, giving you a silky, properly dissolved base before the ice ever touches it. Pour it over a full glass of ice and you get that gorgeous layered look before you stir — honestly very satisfying to watch. This single-serving recipe is perfect for a slow morning or an afternoon pick-me-up when you want something that feels a little more intentional than a rushed cup of coffee.
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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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