Vegan Iced Vanilla Oat Matcha Latte

5 from 1 reader review

Prep Time 15

Total Time 15

Servings

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Ingredients

Quick Oat Milk

3 tablespoons rolled oats
1 teaspoon maple syrup, or to taste
½ teaspoon vanilla extract
pinch sea salt
¾ cup filtered water

For the Matcha

1 teaspoon matcha powder, sifted through a fine mesh strainer
⅓ cup hot water that’s been off the boil for about a minute

Instructions

Fill a serving glass with ice
Make the quick oat milk. In an upright blender, combine the oats, maple syrup, vanilla, salt, and water. Blend on high until you have a smooth milk, about 1 minute. Pour the milk through a fine mesh strainer into your glass with ice. Use a spoon to move the pulp around so that all the milk gets through.
Place the sifted matcha in a small, wide bowl. Pour a bit of the hot water on top and whisk it vigorously with a small whisk (preferably a matcha whisk). Once the matcha powder is dissolved, pour in the remaining hot water. Whisk the matcha again until frothy.
Pour the matcha on top of the iced oat milk. Stir the iced vanilla oat matcha latte to combine.

Equipment

Blender

Recipe Notes

You do need a fine mesh strainer to run the oat milk through. I find that it can be slimy and slightly gritty if you don’t do this extra step.
My favourite matcha is by Ippodo. I usually go for one of the “balanced” varieties.

This iced vanilla oat matcha latte is easy to make at home. You make the oat milk with just oats, water, vanilla, and sweetener of choice.

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