Vegetarian Vegan Oat Milk Iced Matcha Latte
Creamy, vibrant, and refreshingly cold, this iced matcha latte is the kind of drink that makes your morning feel like a genuine treat. Ceremonial-grade matcha brings a smooth, grassy depth that pairs beautifully with the natural sweetness of maple syrup, while oat milk adds a subtle creaminess without any dairy in sight. The whisking technique — that quick W or M motion in hot water — is the real secret here, coaxing out a delicate foam and ensuring no bitter, clumpy powder sneaks into your glass. It comes together in just a few steps with no fancy equipment beyond a small whisk and a tall glass. Store-bought versions often sneak in additives or use lower-quality matcha that tastes flat and grassy in the wrong way, so making it yourself gives you full control over every sip. Whether you're easing into a slow weekend morning or need a mid-afternoon pick-me-up, this chilled, plant-based drink delivers serious café energy from the comfort of your own kitchen.
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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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