Description
A quick, creamy, and budget-friendly iced matcha latte made with ceremonial grade matcha and homemade vanilla oat milk. This gentle energy booster is ready in 10 minutes and offers a smooth, earthy flavor without the coffee jitters.
Ingredients
Scale
- 2 teaspoons ceremonial grade matcha powder
- 2 tablespoons hot water (approx. 175°F / 80°C)
- 1 cup unsweetened oat milk
- 1/2 teaspoon vanilla extract
- 1–2 teaspoons honey or maple syrup (optional)
- 1 cup ice cubes
- Extra oat milk for topping
Instructions
- Prepare the vanilla oat milk by stirring 1 cup of unsweetened oat milk with 1/2 teaspoon vanilla extract and optional sweetener in a jar or bowl. Set aside.
- Sift 2 teaspoons of matcha powder through a fine-mesh sieve into a small bowl to remove clumps.
- Add 2 tablespoons of hot water and 1/2 teaspoon of the vanilla oat milk to the sifted matcha.
- Whisk vigorously in a ‘W’ or ‘M’ motion using a bamboo whisk for 30-45 seconds until a smooth, bright green paste with foam forms.
- Fill a glass about 3/4 full with ice cubes.
- Pour the prepared vanilla oat milk over the ice, leaving space at the top.
- Slowly pour the matcha paste over the milk to create layers, or stir gently to mix.
- Top with extra oat milk if desired and serve immediately.
Notes
Use ceremonial grade matcha for the best flavor; culinary grade is too bitter for drinking. Do not use boiling water as it burns the matcha and makes it bitter. Sifting the matcha is crucial to prevent clumps. Store matcha in the fridge or freezer to maintain freshness. For a frothy texture, blend the matcha paste with cold milk and ice.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 1 tall glass
- Calories: 80
- Sugar: 8
- Sodium: 120
- Fat: 3
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
Keywords: iced matcha latte, matcha recipe, vanilla oat milk, healthy breakfast, caffeine free, vegan drink, matcha latte recipe, quick breakfast