Iced Matcha Latte with Oat Milk
Chilled matcha whisked with a little hot water then poured over ice and oat milk, a smooth green latte that stays balanced, never bitter.
Iced matcha needs the powder dissolved before it ever meets the ice, otherwise it clumps and floats instead of blending in smoothly. Whisking a concentrated matcha base with warm water first solves that problem, and it also lets you control sweetness before the oat milk goes in. Pour the milk in slowly for a clean line of green against white.
Ingredients
Method
Tap a number to mark a step doneSift the matcha powder into a small bowl or cup to break up any clumps before it meets liquid.
Add the hot water and whisk briskly until the matcha is fully dissolved and lightly foamy on top.
Stir the maple syrup into the matcha while it is still warm so it dissolves easily into the mixture.
Fill a tall glass with the ice cubes, packing them fairly close together so the drink stays cold for longer.
Pour the oat milk over the ice, then pour the matcha mixture slowly on top of the milk.
Stir gently right before drinking to blend the layers, or leave them separate for a marbled, layered look instead.
Kitchen note
Whisk the matcha with warm water first, never straight into cold milk; skipping that step is the main reason iced matcha turns clumpy.
