Matcha Oat Milk Latte (Printable View)

Bright, creamy matcha blended with steamed oat milk for a smooth, naturally green vegan latte.

# Ingredient List:

→ Latte Base

01 - 1 teaspoon culinary-grade matcha powder
02 - 2 teaspoons hot water (just below boiling)

→ Milk

03 - 1 cup oat milk (barista-style preferred)

→ Sweetener (optional)

04 - 1–2 teaspoons maple syrup or agave syrup

→ Garnish (optional)

05 - A sprinkle of matcha powder

# How to Make:

01 - Sift the matcha powder into a small bowl to remove any lumps.
02 - Add the hot water and whisk vigorously in a zigzag motion (using a bamboo whisk or milk frother) until the matcha is fully dissolved and frothy.
03 - In a small saucepan, heat the oat milk over medium heat until steaming but not boiling. Alternatively, froth cold oat milk using a milk frother.
04 - If using, stir in your preferred sweetener to the steaming oat milk.
05 - Pour the prepared matcha into a mug.
06 - Slowly add the steamed (or frothed) oat milk, holding back the foam with a spoon. Spoon the foam on top.
07 - Garnish with a light dusting of matcha powder, if desired. Serve immediately.

# Expert Tips:

01 -
  • Even on groggy mornings, the creamy sweetness and bold color will tempt you out of bed.
  • It’s a vegan treat that feels barista-special, but pulls together with minimal fuss and just a whisk.
02 -
  • Trying to use boiling water gave me bitter matcha that was a letdown at first—cool it a few beats before whisking.
  • Finding barista-style oat milk was a revelation—the extra creaminess and ability to froth actually turned me into a convert for homemade lattes.
03 -
  • Let the water rest for 1-2 minutes after boiling; it's the easiest fix for avoiding bitterness.
  • A bamboo whisk is traditional and makes the creamiest foam, but a handheld milk frother works surprisingly well in a pinch.
Return