This Oat Milk Matcha Latte is creamy, not too sweet, and can be made both hot or cold! Made with just 4 ingredients and in 5 minutes, this will be your new favorite way to drink matcha. Vegan and gluten-free!
If you are looking to try a new drink to add to your catalog, look no further than this oat milk matcha latte! It's sweet, creamy, and refreshing and it gives you a boost! What's not to love?
This has been my favorite caffeinated drink for years now. And since it got warm outside, I have been making it a cold latte pretty much every day for the past two months.
Ingredients You'll Need
- Matcha powder. Use high-quality ceremonial-grade matcha for the best result.
- Oat milk. If you want that foam you get at Starbucks, you need to use barista oat milk. You can also use vanilla oat milk.
- Sweetener of choice. We like pure maple syrup or honey, but you can use any sweetener you like. If you want to keep this recipe sugar-free, feel free to use stevia.
- Salt. It may sound weird, but salt really brings out the sweetness of this drink.
- Ice cubes. For making this matcha iced latte cold and refreshing. Skip it if you want it hot.
How to Make Oat Milk Matcha Latte
Start by adding matcha powder, salt, and your sweetener of choice to a small bowl. Pour hot water and give it a good mix, until most of the matcha has dissolved.
To a high-speed blender, add plant milk alongside the matcha mixture. Blend on high for 30 seconds.
To a glass, add 5-6 ice cubes and pour the matcha latte on top. Enjoy immediately!
My Best Tips
- Use high-quality matcha powder for the best flavor. Use ceremonial-grade matcha, not cooking-grade matcha.
- Make sure to use hot, not boiling water. Pouring boiling water over matcha will change its flavor and color.
- You can make this recipe even without a blender. Simply pour the matcha mixture into a glass of milk, add a few ice cubes and you are ready!
- For even more flavor, sweeten your latte with matcha simple syrup.
Does matcha have caffeine?
Per serving, matcha has more caffeine than regular green tea, but less caffeine than coffee.
However, matcha has a couple of advantages over coffee, because it's high in antioxidants and amino acid count. This is part of the reason why when drinking matcha, the caffeine release in the blood is slower. This gives more of a steady and prolonged energy boost, rather than an immediate high.
- Fridge: Transfer matcha to a mason jar and refrigerate for 1-2 days. Keep in mind that the color may change a little and that's okay. You know it's bad when it smells funny.
- Freezer: This recipe does not freeze well. However, you can freeze it in ice cubes and use them for your next matcha iced latte, instead of regular ice. The ice cubes will keep up for 1 month.
More Matcha Recipes
Oat Milk Matcha Latte (Hot or Cold)
- Blender (optional)
- 1 cup plant milk (we like coconut and soy)
- 1 teaspoon matcha powder
- A small pinch of salt
- 1-2 teaspoon sweetener of choice such as agave, maple syurp, honey (or sub with 1-2 pitted dates)
- 2-3 tablespoon hot water (not boiling)
- To a small bowl, add matcha, salt, and a sweetener of choice (if using dates, add them later). Pour the hot water while whisking constantly until it dissolves
- Add the matcha to a blender, followed by plant milk of choice. If you are using dates, add them as well. Blend on high for 30 seconds.
- Taste and adjust the flavor if needed, adding more matcha or sweetener if needed.
- If you like it cold add 5-6 ice cubes to a glass and pour the matcha latte on top. If you like it hot, serve in a mug as is. Enjoy immediately, or store in a refrigerator for up 1-2 days.
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.