Vegan Oat Milk Matcha Latte

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

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.

5 from 4 votes

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Prep Time: 5

Total Time: 2

Servings: Serving

Author: Liv King

Ingredients

Vanilla Simple Syrup (¾ cup)

½ cup Organic Cane Sugar
½ cup Water
2 teaspoons Vanilla Extract

Oat Milk Matcha Latte (1 Serving)

1 teaspoon Matcha Powder
2 tablespoons Hot Water
6 to 8 ounces Oat Milk unsweetened

Instructions

Make the vanilla simple syrup by whisking together the sugar, water, and vanilla in a small pot. Bring to a simmer and then cook for 2 to 3 minutes or until the sugar has dissolved.
Allow the syrup to cool to room temperature before adding to iced drinks. Transfer the syrup to an airtight jar for up to 2 weeks.
Iced Matcha: Add ice and simple syrup to a glass and pour in the oat milk. Use as much or as little simple syrup as desired. Sift the 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 the 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.

Notes

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