Vegan Oat Milk Matcha Latte (Hot or Iced)

Name: Vegan Oat Milk Matcha Latte
Prep time: 5 min
Total time: 2 min
Ingredients: 1/2 cup Organic Cane Sugar; 1/2 cup Water; 2 teaspoons Vanilla Extract; 1 teaspoon Matcha Powder; 2 tablespoons Hot Water; 6 to 8 ounces Oat Milk (unsweetened)

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This Vegan Oat Milk Matcha Latte recipe is creamy, easy to make, and tastes just as delicious as your local coffee shop. This latte has 2 main ingredients, an optional simple homemade vanilla syrup, and can be made hot or iced.

Matcha layered with simple syrup and oat milk in a glass.

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What is Matcha?
Ceremonial vs. Culinary Grade Matcha
What does Matcha Taste Like?
Ingredients
Helpful Equipment
How to Make This Recipe
Tips & Tricks
Storage
Substitutions & Additions
Frequently Asked Questions
More Matcha Recipes
Recipe
Reviews

This delicious oat milk matcha latte is a great way to start your morning or served as an afternoon pick-me-up. It is vegan, dairy-free, loaded with antioxidants, and customizable.

What is Matcha?

Matcha is made from ground green tea leaves. Unlike green tea, it is not available in a tea bag. Instead, it's ground into a fine powder and mixed with hot water and dissolved. It is traditionally made using a bamboo whisk but can be mixed without it.

Matcha originates from China but spread to Japan where it became incredibly popular. As it gained popularity in Japan, it became an essential part of Japanese culture.

Ceremonial vs. Culinary Grade Matcha

The main difference is the season in which the leaves were harvested. Ceremonial-grade matcha is harvested during the first harvest season when the leaves are younger. This causes the leaves to have a vibrant green color due to more chlorophyll.

Culinary-grade matcha is harvested during the second harvest season. The leaves are older and have been exposed to more sunlight which can cause the leaves to be more bitter in flavor.

In my opinion, neither is better than the other. The intended use is what you should look for when determining which kind of matcha to use.

Ceremonial is great for making a nice cup of tea with water whereas culinary is typically used for baking, lattes, and smoothies. Culinary matcha is dull in color and more bitter in flavor so if you're sensitive to the bitterness, I would recommend ceremonial for you.

In conclusion, use your favorite matcha! I decided to support my local tea shop and picked up some matcha from them. You can find good quality matcha at your local Japanese market, order from Japanese-owned businesses, or at your local tea shop.

What does Matcha Taste Like?

The taste of matcha depends on the quality of the brand and whether it's ceremonial or culinary.

Matcha is typically smooth and creamy with a slight bitterness, subtle sweetness, and earthy umami flavor. It's a unique flavor that a lot of people claim to not like but there are many different brands- some better than others. If you've tried it before and didn't like it, I recommend giving it another try.

Ingredients

Learn how to make an oat milk vanilla matcha latte at home that contains simple ingredients and can be ready in under 5 minutes that tastes just as delicious as the one you get at your local coffee shop!

Matcha: I used matcha that I purchased from a local tea shop. Read more about matcha above. For more matcha flavor, add more matcha powder

Oat Milk: Oat milk makes this matcha latte extra creamy and luscious. I use and recommend unsweetened. You can use your favorite milk alternatives like soy milk, almond milk, or cashew milk.

Vanilla Simple Syrup: I whipped up a very simple 3 ingredient vanilla simple syrup to sweeten this oat matcha latte. It’s wonderful to have on hand to sweeten your morning or afternoon hot lattes, iced lattes, or cup of coffee.

Helpful Equipment

Bamboo Matcha Whisk: Traditional matcha is mixed using a bamboo whisk and scoop. This is a helpful tool to have if you're a regular matcha drinker.

Milk Frother: When making a hot matcha latte, I froth and steam my oat milk using this Nespresso Aeroccino but a simple handheld milk frother will work as well.

Mesh Strainer and Whisk: I am a coffee drinker and enjoy matcha only once in a while so I simply use a mesh strainer and a whisk to make my matcha. I sift it through this small mesh strainer and use this mini whisk to dissolve the matcha into the hot water.

Matcha being shifted through a mesh strainer.

How to Make This Recipe

Make the vanilla simple syrup by whisking together the sugar, water, and vanilla extract in a small pot. Bring to a simmer over medium heat and then cook for 2 to 3 minutes or until the sugar has dissolved.

Allow the syrup to cool to room temperature before adding it to your iced matcha latte for the best results.

Iced Matcha:

Add ice cubes and simple syrup to a glass and pour in the oat milk. Use as much or as little simple syrup as desired.

Sift a teaspoon of matcha powder through a mesh strainer or using a matcha bamboo whisk. Whisk the matcha into a small amount of hot water until well incorporated. Pour the matcha over the milk and stir to combine.

Hot Matcha:

Steam and froth the oat milk. Add simple syrup and steamed oat milk to a mug. Use as much or as little simple syrup as desired.

Sift a teaspoon of matcha powder through a mesh strainer or using a matcha bamboo whisk. Whisk the matcha powder into a small amount of hot water until well incorporated. Pour the matcha over the milk and stir to combine.

Tips & Tricks

Use a matcha powder that you like the taste of! Read more above about ceremonial vs culinary grades and pick a brand that you will enjoy. That doesn't always mean the most expensive.

Lattes are 90% milk so be sure to use a brand of oat milk that you like. If you're not a fan of oat milk, you can use soy or almond, or any other plant-based milk.

Sift the matcha with a mesh strainer to remove lumps and make the final drink smoother.

Choose a matcha powder to milk ratio that is perfect for you! I recommend 1 teaspoon per 2 tablespoons of hot water and 6 to 8oz of milk. If you like it strong, add 1 ½ teaspoons of matcha powder.

Storage

Transfer the vanilla simple syrup to an airtight jar for up to 2 weeks.

Matcha should be stored in the fridge or freezer to keep it tasting fresh and prevent it from being discolored.

Vegan matcha lattes are best served fresh so I don't recommend making them ahead of time.

Substitutions & Additions

This matcha oat milk latte gets its creamy texture from oat milk but you can make a few changes to make this the perfect matcha latte for you.

Use your favorite plant milk of choice, your go-to sweetener, and a brand of matcha you enjoy. You'll be making your own matcha lattes at home in no time!

Oat Milk: I prefer oat milk for this recipe because it's extra creamy but soy milk, coconut milk, almond milk, or any other non-dairy milk will work.

Vanilla Simple Syrup: Instead of simple syrup, you can use maple syrup or agave syrup to sweeten this vegan matcha latte. If you have a sweetener of choice, you can use that. I sometimes switch between this vanilla simple syrup and brown sugar syrup.

Frequently Asked Questions

Which brands of oat milk are best for lattes?

Oatly brand is great for lattes, particularly the barista blend or the full-fat version. Plant Oat and Califia are great as well.

Should I use ceremonial or culinary matcha for this recipe?

Read above for more information on both types. It matters more that you purchase a high-quality matcha powder brand rather than focusing on ceremonial vs culinary.

Do I have to have a bamboo whisk to make matcha?

Nope! You can simply use a mesh strainer and a regular whisk as well as an electric milk frother.

More Matcha Recipes

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