Xanthan Gum Free Vegan Oat Milk Iced Matcha Latte
That vivid green swirl hitting the cold oat milk is honestly one of the most satisfying things to watch in a home kitchen. The flavor is earthy and slightly sweet, with the maple syrup rounding out any bitterness from the matcha in the most natural way. Many store-bought matcha drinks and flavored lattes sneak in stabilizers and thickeners ā xanthan gum being one of the most common ā so making this at home puts you fully in control of every ingredient. The technique here is simple but worth doing right: sifting the matcha and whisking it with water at the correct temperature keeps it smooth and lump-free without needing any additives to hold it together. Chilled oat milk brings a creamy, subtly sweet base that pairs beautifully with the grassy depth of the matcha. It comes together in just a few minutes and feels genuinely refreshing, whether you're easing into a slow morning or need an afternoon pick-me-up that isn't coffee.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!