Add a delicious pep to your morning routine with this creamy Oat Milk Matcha Latte. Ready in about five minutes, this simple recipe uses just four main ingredients to deliver a smooth, energizing drink that’s perfect any time of day.
Recipe originally published March 5, 2020; updated with extra tips May 15, 2024.
This oat milk matcha latte balances creamy texture with the bright, vegetal notes of matcha powder. The method is straightforward: whisk matcha in hot (not boiling) water until frothy, then combine with heated oat milk and a touch of natural sweetener if you like. The result is a visually appealing, vibrant green latte that tastes indulgent but is light and satisfying.
Ingredients
Hot water: Heat water to about 170–175ºF (just below boiling). Using water that’s too hot can scorch matcha and make it bitter.
Oat milk: Unsweetened oat milk gives the creamiest texture and lets you control sweetness. You can substitute other plant milks such as almond, soy, or coconut, but oat milk pairs especially well with matcha.
Matcha powder: Ceremonial-grade matcha produces the brightest color and smoothest flavor. Culinary-grade matcha works too but may be slightly more bitter and less vibrant.
Sweetener (optional): A teaspoon of maple syrup or agave balances the earthy matcha, but omit it if you prefer the pure tea flavor. Monk fruit or other low-sugar sweeteners are alternatives.
How to Make an Oat Milk Matcha Latte
- Heat the water. Warm water in a kettle or saucepan until just under boiling (170–175ºF). Too-hot water will dull matcha’s delicate flavor.
- Warm the oat milk. Heat ¾ cup of oat milk on the stovetop over medium heat or in the microwave until hot to the touch. Do not boil.
- Froth the milk. Use a milk frother or handheld frothing wand to create a creamy texture. If you have a steam wand on an espresso machine, that works well too.
- Sift the matcha. Sift 1 teaspoon of matcha powder into a small bowl to remove clumps and ensure a smooth latte.
- Whisk the matcha. Add 1/4 cup hot water to the sifted matcha and whisk briskly in a zigzag motion until frothy and well blended.
- Combine and serve. Pour the whisked matcha into a mug, add the hot, frothed oat milk, stir gently, and sweeten to taste. Enjoy hot.
Recipe Pro-Tips
- Choose quality matcha. Ceremonial-grade matcha will give you the smoothest flavor and brightest green color. It makes a noticeable difference in the finished latte.
- Temperature matters. Use water just below boiling to avoid bitterness. A quick kitchen thermometer helps, but if you don’t have one, let boiling water sit for about 30 seconds before using.
- Sift to remove clumps. Sifting matcha before whisking prevents lumps and creates a silky texture.
- Whisk for froth. A traditional bamboo whisk or a small electric frother will build a nice frothy layer on the matcha.
Recipe Variations
Try these simple variations to customize your oat milk matcha latte:
- Iced matcha latte: Whisk the matcha with hot water as directed, then combine with chilled oat milk and ice for a refreshing iced drink.
- Floral twist: Add a drop (about 1/4 tsp) of rose water or a small splash of rose simple syrup for a delicate floral note, and garnish with dried rose petals if desired.
- Flavor add-ins: A dash of vanilla extract, cinnamon, nutmeg, or a light sprinkle of cocoa powder can add warmth and depth.
Serving Suggestions
Serve this oat milk matcha latte for a calm, focused energy boost in the morning or as a midafternoon pick-me-up. It pairs nicely with baked goods, light pastries, or fruit-based brunch dishes. For a casual brunch, offer it alongside items like sweet buns, pancakes, or savory rice treats.
Storage Directions
This latte is best enjoyed fresh, while hot and frothy. If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Stir gently and reheat on the stove or in the microwave before serving; texture may be slightly different after refrigeration.
Frequently Asked Questions
A small whisk and a fine mesh sifter are helpful for smooth matcha. A bamboo matcha whisk or a small electric frother both work well. A milk frother produces a creamy oat milk texture.
Yes, matcha contains caffeine and provides sustained energy. It tends to produce a steadier boost than coffee for many people.
Oat milk is a top choice for matcha lattes because of its creamy texture and mild flavor, but other plant milks can be used depending on personal preference.
More Drink Recipes
- Pineapple skin tea
- Hibiscus elderberry ginger tea
- Watermelon smoothie
- Apple nutmeg mocktail
- Daily green juice
- Vegan hot chocolate
Oat Milk Matcha Latte – Recipe Summary
This creamy Oat Milk Matcha Latte makes one serving and comes together in about six minutes. It’s a simple, four-ingredient beverage that offers a smooth, sustained lift without the harshness of coffee.
Prep time: 5 minutes • Cook time: 1 minute • Total time: 6 minutes • Servings: 1
Ingredients
- 1/4 cup hot water (170–175°F)
- 3/4 cup unsweetened oat milk
- 1 tsp matcha powder
- 1 tsp maple syrup or agave (optional)
Instructions
- Heat the water until just below boiling (170–175°F).
- Warm the oat milk until hot to the touch, then froth until creamy.
- Sift the matcha into a small bowl to remove clumps.
- Pour the hot water over the matcha and whisk until frothy and smooth.
- Pour the whisked matcha into a mug, add the hot oat milk, stir gently, and sweeten if desired. Serve immediately.
Notes
Storage: Best served fresh. If you keep leftovers, refrigerate in an airtight container up to 24 hours, then stir and reheat.
Tips: Use high-quality matcha, avoid boiling water, sift the powder, and whisk briskly for a smooth, frothy finish.
By: Jenné Claiborne