Iced Vanilla Oat Matcha Latte

This iced vanilla oat matcha latte is easy to make at home. You make the oat milk with just oats, water, vanilla, and sweetener of choice.

Image shows two glasses with a two-toned beverage against a white background. The bottom half of the beverage is creamy white and the top is bright green.
Photo shows a pair of hands whisking some matcha in a small white bowl with a bamboo whisk. There is a purple napkin nearby.

Hi happy weekend! We have a bunch of stuff going on AND I’m hoping to get ahead on some work in preparation for my trip to Iowa next weekend for this event. I haven’t done any kind of public speaking in a long time, so I’m a BIT nervous and want to give myself a lot of time to read through my speech. If you have any tips on overcoming nervousness with public presentations, send them my way please. I have a feeling I might be trying to get some extra meditation in over the next week or so ;)

I’ll leave you with my favourite afternoon pick-me-up these days and some links to peruse. I enjoy oat milk (don’t we all at this point?), but I find that homemade oat milk is a bit of a pain. It has to be made and used pretty much immediately or it gets a weird, slimy sediment thing going on. With this iced vanilla at matcha latte, you’re making a small batch and combining it right away with freshly frothed matcha. Oat-y, vanilla-y green tea heaven! More matcha inspiration in the form of a hot beverage here: Coconut Cashew Matcha Latte.

Also, for more context on matcha in general: it’s a stone-ground, shade-grown green tea powder. Mixing the fine powder with hot water results in an earthy, rich and mellow beverage that is enjoyed in Japan and all over the world. I love this history of matcha piece on the Mizuba Tea website (I have had their matcha when I was in Portland—so great!). If you are looking for a more traditional way to enjoy matcha, Candace Kumai has a recipe and how-to video on her site—along with so many delicious matcha creations.

-The Instagram aesthetic as we’ve known it (pink/pastel everything, heavily curated scenes/looks, alleyway walls that become tourist attractions) is over.

-A nutritionist on why she doesn’t eat 100% organic food: “When you consider the population as a whole—a big group of children and adults who typically fall short every day on their produce quota, we don’t need a single reason to discourage people from eating fruits and vegetables.”

The tick bite that immediately makes you allergic to meat. Nature is wild.

-A reminder that the word “natural” on food labels means exactly nothing. “…the same hogs, raised in the same way, are used for both Natural Choice Cherrywood-Smoked Uncured Bacon and, well, Spam.”

-In the ongoing discussion of single use plastic, one thing keeps coming up: What about biodegradable cups and utensils? WELL, turns out these products need highly specialized conditions and facilities to fully break down. Otherwise, they act an awful lot like plastic.

-“In a truly bizarre, capitalist twist on astrology, Amazon Prime’s Insider newsletter is sending monthly shopping horoscopes to its members.” Gotta love MYSTICAL SERVICES as a purchasing category though.

-How to not say the wrong thing in times of crisis or trauma.

-“It is absolutely time to panic about climate change.” Part of me is scared to read this book, but sometimes fear is the thing that points you in the right direction.

-Deal me in for renting this giant potato on Airbnb.

Photo shows two hands straining some oat milk into a glass with some ice in it.
Photo shows a dark green liquid being poured into a creamy glass of oat milk.
Photo shows a head on shot of a creamy, green beverage in a clear glass against a white background.
Iced Vanilla Oat Matcha - The First Mess
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Vegan Iced Vanilla Oat Matcha Latte

This iced vanilla oat matcha latte is easy to make at home. You make the oat milk with just oats, water, vanilla, and sweetener of choice.
PREP TIME15 mins
Diet Gluten Free, Vegan, Vegetarian
Servings: 1
Author: Laura Wright



Quick Oat Milk

  • 3 tablespoons rolled oats
  • 1 teaspoon maple syrup, or to taste
  • ½ teaspoon vanilla extract
  • pinch sea salt
  • ¾ cup filtered water

For the Matcha

  • 1 teaspoon matcha powder, sifted through a fine mesh strainer
  • cup hot water that’s been off the boil for about a minute


  • Fill a serving glass with ice
  • Make the quick oat milk. In an upright blender, combine the oats, maple syrup, vanilla, salt, and water. Blend on high until you have a smooth milk, about 1 minute. Pour the milk through a fine mesh strainer into your glass with ice. Use a spoon to move the pulp around so that all the milk gets through.
  • Place the sifted matcha in a small, wide bowl. Pour a bit of the hot water on top and whisk it vigorously with a small whisk (preferably a matcha whisk). Once the matcha powder is dissolved, pour in the remaining hot water. Whisk the matcha again until frothy.
  • Pour the matcha on top of the iced oat milk. Stir the iced vanilla oat matcha latte to combine.


  • You do need a fine mesh strainer to run the oat milk through. I find that it can be slimy and slightly gritty if you don’t do this extra step.
  • My favourite matcha is by Ippodo. I usually go for one of the “balanced” varieties.
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