Add a tasty, energizing twist to your morning with this creamy Oat Milk Matcha Latte. Ready in about five minutes, the recipe uses four simple ingredients to deliver a smooth, vibrant latte you can enjoy any time of day.
Originally written March 5, 2020. Updated with extra recipe details on May 15, 2024.
This oat milk matcha latte balances refreshing matcha flavor with rich, creamy oat milk. The matcha powder is whisked into hot water to make a frothy, concentrated shot, then combined with warmed oat milk and a touch of natural sweetener. The result is a silky, bright-green latte that lifts your mood without the jittery crash that coffee can sometimes cause.
Matcha is an appealing alternative to coffee: it contains caffeine for steady focus, supports mental clarity, and is packed with antioxidants. If you want more matcha-based ideas, try other matcha-forward desserts and treats.
Ingredients
Hot water: Heat water to about 170–175°F (just below boiling) to extract matcha’s delicate flavors without scorching it.
Oat milk: Use unsweetened oat milk for a creamy base and better control over sweetness. Other plant milks (unsweetened almond, soy, or coconut) work too but will change the flavor and texture.
Matcha powder: Ceremonial-grade matcha gives the brightest color and smoothest taste. Culinary-grade matcha is a budget-friendly option but can be slightly more bitter and less vivid.
Sweetener: A teaspoon of maple syrup or agave balances matcha’s earthiness. Omit if you prefer a pure matcha taste, or use a sugar-free option like monk fruit for a low-sugar version.
How to Make an Oat Milk Matcha Latte
- Heat the water. Warm water in a saucepan or kettle until just below boiling (170–175°F).
- Warm the milk. Heat oat milk on the stove over medium heat or in the microwave until hot to the touch.
- Froth the milk. Froth the warmed oat milk with a milk frother or espresso steamer until creamy and slightly foamy.
- Sift the matcha. Sift your matcha powder through a fine-mesh strainer to break up clumps for a smooth texture.
- Whisk the matcha. Add the hot water to the sifted matcha and whisk briskly (a bamboo whisk or small frother works well) until a light froth forms on top.
- Combine and serve. Pour the whisked matcha into a mug, add the hot oat milk, stir gently, and sweeten to taste. Serve hot and enjoy.
Recipe Pro-Tips
- Choose quality matcha. A bright, ceremonial-grade matcha gives a smoother, less bitter flavor and a vivid green color.
- Mind the water temperature. Water that’s too hot will scorch matcha and produce a bitter taste—use a thermometer if you can.
- Sift to avoid lumps. Sifting matcha prevents clumps and ensures a silky latte.
- Whisk properly. Use a bamboo whisk or electric frother and whisk in a quick zigzag motion until the matcha is frothy.
Recipe Variations
Try these simple variations to change up the flavor and format:
- Iced: Chill the oat milk, prepare the matcha as usual, then combine over ice for a refreshing iced matcha latte.
- Rose: Add 1/4 teaspoon rose water or a splash of rose syrup and garnish with dried rose petals for a floral note.
- Spiced or flavored: Stir in a drop of vanilla extract or top the latte with ground cinnamon, nutmeg, or cocoa powder.
Serving Suggestions
Enjoy this matcha latte as a morning pick-me-up or a gentle afternoon boost. It pairs especially well with light pastries, fruit, or breakfast dishes. Serve at brunch to add a bright, non-coffee beverage option for guests.
Storage Directions
This drink is best served fresh and hot. If you have leftovers, keep them in an airtight container in the refrigerator for up to 24 hours. Stir and gently reheat before drinking—texture may change slightly after chilling.
Frequently Asked Questions
A small set of simple tools makes a big difference: a fine mesh sifter, a whisk (bamboo or flat coil) or a small electric frother for the matcha, and a milk frother or steamer for oat milk.
Yes. Matcha contains caffeine that provides steady, focused energy. A teaspoon of matcha typically contains less caffeine than an 8-ounce cup of coffee, but amounts vary by brand and serving size.
Oat milk is an excellent choice because it creates a naturally creamy base that complements matcha’s earthy flavors. Other plant milks work too but will alter the texture and taste.
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
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 water until just below boiling (about 170–175°F).
- Warm the oat milk until hot to the touch, then froth until creamy.
- Sift the matcha powder into a small bowl to remove lumps.
- Pour the hot water over the matcha and whisk until dissolved and slightly frothy.
- Pour the whisked matcha into a mug, add the hot oat milk, stir gently, and sweeten to taste. Enjoy hot.
Notes
Storage: Best enjoyed fresh. Refrigerate leftovers in an airtight container up to 24 hours; stir and reheat before serving.
Pro tips: Use good-quality matcha, avoid boiling water, sift the powder, and whisk vigorously for a frothy top.