Matcha Oat Milk Latte
- 5 min prep
- 7 min
- Mix
- Serves 1
- 155 kcal
- 3.1 g protein
Bright green matcha whisked smooth in warm water, poured over oat milk, hot or iced. A cafe latte at home in five minutes, with no lumps and no bitterness.
Ingredients
- 1 tsp (2 g) matcha powder
- 3 tbsp (45 ml) water at about 80°C
- 2 tsp (13 g) maple syrup, or to taste
- 1 cup (240 ml) oat milk, barista-style for the best foam
- A handful of ice cubes (for iced)
Method
- 1Boil water and let it stand for 2 to 3 minutes so it cools to about 80°C. Boiling water scorches matcha and makes it bitter.
- 2Sift the matcha through a tea strainer into a wide bowl or mug to break up any clumps.
- 3Pour in the 3 tbsp warm water. Whisk briskly in a zigzag, not a circle, for 20 to 30 seconds with a bamboo whisk or a small hand frother, until smooth with fine foam on top.
- 4Whisk in the maple syrup.
- 5For a hot latte, warm the oat milk in a saucepan on medium-low until steaming, about 2 minutes, without boiling. Froth it if you like, then pour it over the matcha.
- 6For an iced latte, fill a tall glass with ice, pour in cold oat milk, then slowly pour the matcha over the top so it sits in a green layer. Stir before drinking.
Notes from the Department
- Sifting is the easiest fix for lumpy matcha.
- Ceremonial-grade matcha tastes sweeter and greener in a latte; culinary-grade works but is sharper.
- Start with ½ tsp matcha if you are new to the flavour.
Nutrition per serving
- Energy
- 155 kcal
- Protein
- 3.1 g
- Carbohydrate
- 26 g
- Fat
- 3.8 g
- Fibre
- 2.7 g
- Sugars
- 15 g
Why this works
Matcha is ground whole green-tea leaf, so it does not dissolve; it suspends. That is why it clumps in cold milk and why it needs a small amount of warm water and a brisk whisk first. Once you have a smooth, foamy shot, the milk is just a pour.
Oat milk is a good partner for matcha. Its mild cereal sweetness softens the grassy edge of the tea, and barista-style oat milk foams almost as well as dairy, which gives you that cafe layer on a hot cup. Temperature matters more than technique: water around 80°C keeps the matcha sweet and vegetal, while boiling water draws out bitterness.
Swaps
Use honey, jaggery syrup or a little sugar in place of maple syrup; honey makes it no longer vegan. Homemade oat milk works well for the iced version; for the hot one, warm it gently, as it thickens with heat. Add a drop of vanilla or a pinch of cardamom for a twist. If gluten is a concern, choose an oat milk labelled certified gluten-free.
No whisk?
Put the matcha and warm water in a small jar with a tight lid and shake hard for 20 seconds, or blend the matcha, syrup and oat milk together in a blender for 15 seconds. Both give a smooth result. Drink it fresh; matcha settles and dulls in colour as it sits.
Questions people ask
- Why is my matcha latte bitter?
- The water was too hot or there was too much matcha. Let boiled water cool for 2 to 3 minutes, to about 80°C, and start with 1 tsp matcha per cup.
- How do I stop matcha from clumping?
- Sift it before adding water, and whisk it with a small amount of warm water first. Never add matcha powder straight into milk.
- Is a matcha oat latte vegan?
- Yes, as long as you sweeten it with maple syrup, sugar or jaggery rather than honey.
- Does a matcha latte have caffeine?
- Yes. Matcha is powdered green tea leaf, so a 1 tsp cup carries more caffeine than a cup of ordinary tea, though usually less than a strong coffee. Go lighter on the powder later in the day.
Inspired by Wholefood Soulfood Kitchen. Method, notes and photograph by the Ministry of Oats.
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