Iced Matcha Oat Milk Latte Recipe – Easy Creamy Vegan Drink

If there’s one drink that totally brightens up my afternoons, it’s the Iced Matcha Oat Milk Latte. I still remember the first time I tried it—honestly, I was just looking for something refreshing during a heatwave, but it ended up being a full-blown obsession. You know that moment when you take your first sip and everything just feels better? That was me, sitting on my tiny balcony, sun shining, with this gorgeous green drink in hand. 😍

What I love about this latte isn’t just how pretty it looks (seriously, the color is so Instagram-worthy), but how it wakes me up without making me jittery. It’s creamy, super smooth, and has this subtle earthy sweetness that just hits the spot. Plus, it’s vegan and dairy-free, so it’s perfect if you’re looking for something light but still totally satisfying.

If you’re craving a plant-based pick-me-up that feels like a treat but is ridiculously easy to make, the Iced Matcha Oat Milk Latte is about to become your new favorite. Whether you’re a total matcha newbie or you’ve got a whole stash in your pantry, I promise this recipe is simple, fun, and absolutely delicious. Let’s get into it!

Drink Inspiration & Background

So, how did I get hooked on this Iced Matcha Oat Milk Latte? Honestly, it started with me trying to kick my coffee habit—don’t get me wrong, I love coffee, but sometimes it just makes me feel a little too wired. I’d heard that matcha was this magical green powder packed with antioxidants and a gentler kind of energy, and oat milk was already my go-to for cereal and baking. One afternoon, I just mixed the two, poured it over ice, and… wow. Pure bliss.

Matcha has been a big deal in Japan for centuries, where it’s used in traditional tea ceremonies. It’s made from finely ground green tea leaves, so you’re actually drinking the whole leaf, which is kind of cool. The oat milk twist is definitely a modern thing, but I love how it makes the latte extra creamy without any dairy. This combo is especially perfect for spring and summer, when you want something cold, but honestly, I drink it year-round.

I always whip one up when I need a mid-afternoon boost or when friends come over. It’s the kind of drink that feels fancy but is totally doable at home. Plus, it’s super customizable—add a little sweetener, use flavored oat milk, go wild! If you want something that’s as delicious as it is energizing, the Iced Matcha Oat Milk Latte is where it’s at.

What Ingredients You Will Need

The Stars of the Show

• Matcha Powder: Go for ceremonial grade if you want a smooth, vibrant green flavor. Culinary grade works too, but it’s a bit more robust. I’ve tried both and honestly, either is great—just don’t use the super cheap stuff, it can taste bitter.
• Oat Milk: I love the extra-creamy versions for that rich texture. Barista blends foam up better if you want to get fancy, but any oat milk will do. If you’re in a pinch, almond or soy milk work as substitutes.
• Ice: Not glamorous, but totally essential. I use regular ice cubes, but crushed ice gives it a fun, slushy vibe.
• Sweetener: Maple syrup is my favorite (it adds a little caramel note), but agave or even simple syrup work. You can skip this if you like your matcha a bit grassy and unsweetened.
• Vanilla (optional): A tiny splash of vanilla extract makes it taste like a dessert. I add it when I’m feeling extra.

Ingredient Tips

When picking matcha, look for a bright green color—it means it’s fresh and high quality. If you can, grab some from an Asian market, they usually have good prices and legit brands. For oat milk, the ones labeled “barista” are thicker and creamier. If you want a lower sugar option, check the label since some oat milks have added sweeteners.

If you’re out of matcha, you can swap in green tea (just brew it strong), but it won’t be as creamy. And if oat milk isn’t your thing, literally any plant-based milk works—cashew, coconut, you name it. This recipe is super forgiving, so don’t stress if you need to improvise!

Each ingredient brings its own vibe: matcha gives the earthy kick and energy, oat milk brings the creaminess, ice chills it all out, and sweetener makes it feel like a treat. The vanilla is just that little something extra. Trust me, this combo works like magic.

Equipment & Tools

• Matcha whisk (chasen) or regular whisk: For dissolving the matcha powder. I honestly use a fork sometimes—works fine!
• Bowl or cup: You’ll need something to mix the matcha in. Any wide mug or small bowl does the trick.
• Glass: For serving. Tall glasses show off the layers, but any cup works.
• Measuring spoons: For the matcha, sweetener, and vanilla.
• Spoon or straw: For stirring everything together.

If you don’t have a matcha whisk, don’t panic! A regular whisk or even shaking in a jar with a lid gets the job done. I’ve used a milk frother too—it’s actually awesome for matcha.

How to Make It

1. Sift the matcha powder: Add 1-2 teaspoons of matcha powder to your bowl. Sifting helps prevent clumps, but if you’re lazy (like me sometimes), just break up any lumps with your whisk.
2. Add water: Pour in 2-3 tablespoons of hot (not boiling) water. Too hot and you’ll get bitter matcha. I usually just let the kettle sit for a minute before pouring.
3. Whisk: Use your whisk (or fork, or milk frother) to mix the matcha and water until it’s frothy and smooth. Aim for a nice layer of bubbles on top. If you see clumps, keep going!
4. Sweeten and flavor: Stir in 1-2 teaspoons of maple syrup (or your preferred sweetener) and a splash of vanilla extract if you’re using it. Taste it—you can always add more if you like it sweeter.
5. Fill your glass with ice: Pack it in! The more ice, the colder and more refreshing the drink.
6. Pour oat milk: Pour 1 cup of oat milk over the ice. If you want the pretty layered look, pour slowly and let the oat milk settle.
7. Add matcha mixture: Pour the matcha mixture over the oat milk and ice. Watch it swirl—so satisfying!
8. Stir and enjoy: Give it a good stir with your spoon or straw. Snap a pic if you want because it’s honestly beautiful! Sip and enjoy.

If you find your matcha isn’t mixing properly, try shaking everything together in a mason jar. And if you want a super creamy drink, use less ice and more oat milk. You can make this whole thing in under five minutes, which is perfect for busy mornings or when you need a quick mood boost.

Pro tip: If you want to get real fancy, froth your oat milk before pouring it in. It makes the drink extra rich and gives you that coffee shop vibe at home.

Tips & Tricks

• Avoid clumpy matcha: Sift your matcha powder, or at least whisk it really well. I’ve skipped this step before and ended up with green blobs—still tasty, but not the texture you want.
• Sweetener balance: Start with less sweetener and add more after tasting. Matcha is strong, so it’s easy to go overboard if you’re not careful.
• Temperature matters: Water should be hot but not boiling. I’ve burned my matcha before and, trust me, it’s not fun.
• Make it ahead: Mix the matcha and oat milk in advance and chill in the fridge for a grab-and-go drink. Just add ice right before serving.
• Get creative: Add a pinch of cinnamon or nutmeg for a cozy twist. I tried this on a rainy day and it was surprisingly good!
• Matcha stains: Be careful with your clothes and counters. I’ve learned this the hard way—green powder gets everywhere.
• Use chilled oat milk: It keeps the drink colder longer and makes the ice last.

Don’t stress about perfection. Some days my matcha is lumpier than others, but it always tastes good. The key is just to have fun and make it your own!

Variations & Customizations

• Swap the milk: Almond, coconut, soy, or cashew milk all work great. Each one gives a different flavor profile.
• Flavor boosters: Add a dash of cinnamon, cardamom, or even a spoonful of cocoa powder for a mocha vibe.
• Sweeteners: Use honey (if not vegan), agave, or date syrup instead of maple syrup. You can even use stevia for a sugar-free option.
• Matcha strength: If you’re new to matcha, start with 1 teaspoon. If you like it bold, go up to 2 teaspoons for a bigger kick.
• Protein boost: Mix in a scoop of vanilla protein powder for a filling snack.
• Nut allergy? Stick to oat or rice milk. Oat milk is usually allergy-friendly and super creamy.

My favorite variation? I sometimes add a splash of coconut milk for a tropical twist—seriously, it tastes like a vacation in a glass!

Serving & Storage

Serve your Iced Matcha Oat Milk Latte in a tall glass packed with ice. If you want that layered look (so good for Pinterest!), pour the matcha slowly over the oat milk. You can garnish with a sprinkle of matcha powder or a cinnamon stick if you’re feeling extra cute.

This drink is best enjoyed right after making, but you can mix the matcha and oat milk ahead and keep it in the fridge for a day or two. Just shake or stir before serving and add ice at the last minute. If you’re making it for a group, you can batch the base and let everyone add their own ice and sweetener.

If you like your latte extra cold, chill your glass beforehand. And if you somehow have leftovers (I never do!), it’ll stay fresh for about 48 hours in the fridge. Just give it a good stir before drinking.

Health Benefits

Let’s talk about why this Iced Matcha Oat Milk Latte is more than just tasty. Matcha is loaded with antioxidants (especially EGCG, if you’re into that kind of thing), which are great for overall wellness. Oat milk is gentle on your stomach, naturally lactose-free, and usually lower in sugar than regular milk.

This drink is totally dairy-free and vegan, so it’s easy on digestion and works for a bunch of dietary needs. Plus, matcha gives you a steady energy boost—no crazy crashes. Sip, smile, and feel good!

Frequently Asked Questions

Can I use regular milk instead of oat milk?

Definitely! Regular milk works just fine if you’re not avoiding dairy. The drink will still be creamy and delicious.

What’s the best matcha powder for this latte?

I recommend ceremonial grade for a smoother, less grassy taste, but culinary grade is great if you want something budget-friendly. Just look for bright green color!

Can I make this latte without a matcha whisk?

Yep! A regular whisk, fork, or even a milk frother gets the job done. Shaking it in a jar is also a solid hack.

Is this drink high in caffeine?

Matcha has less caffeine than coffee but more than regular green tea. It gives you a gentle energy boost without the jitters.

Can I make this ahead and store it?

You sure can! Mix the matcha and oat milk, store in the fridge, and add ice right before serving. It’ll stay fresh for up to two days.

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