My favourite mid-afternoon treat during the cooler months has got to be an oat milk matcha latte. There’s just something so satisfying about creamy, frothy matcha — not to mention the energy boost it gives me to get through the latter part of my work day as the sunlight is fading through the trees and my focus is shifting to things like dinner preparation and I wonder if the clothes out on the line are dry yet.
During the warmer months I stick to drinking my matcha with oat milk over ice — lightly sweetened with maple syrup — but when it’s cold I prefer it sans sweetener. I think as the oat milk is warmed and stirred through the powdery green tea it releases a sweetness that leaves additional sweetener completely unnecessary. Coconut milk is another beautiful plant-based option for pairing with matcha — especially if you can get your hands on some full fat coconut milk [no sweetener necessary!] but through it all, oat milk will always have my heart.
With that said — everyone is different. You might prefer your matcha latte with a drizzle of honey or a sprinkle of sugar, and you might find it tastes better to you on almond or macadamia milk. It’s all a process of discovery and learning what suits your tastebuds best.
Oat milk matcha latte
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1-3 tsp ceremonial grade matcha, depending on taste
1 cup oat milk
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Start by preparing your matcha. Scoop the powdered green tea [I use around 2-3 teaspoons because I like it strong] into a small bowl and add a splash of chilled oat milk. You can also use warm oat milk for this step but it’s up to you. Just make sure the liquid does not exceed 80°C or you’ll burn the matcha.
Gently combine the mixture with your matcha whisk by moving your wrist in small, circular motions, as well as from side-to-side. Take your time, this isn’t a race — part of the ritual of matcha lies within the preparation itself. Once the mixture is smooth and velvety — absolutely zero lumps — you can move on to preparing your milk.
I use a Nespresso Aeroccino to heat and froth my milk as I like how simple and fuss free it is. It also heats the milk to a maximum temperature of 76°C, so my matcha is never burned [such an underrated feature of this little machine]. Latte milk can be prepared in a number of ways, of course, whether that’s through the use of a steam wand, a French press or a mini frothing whisk. Just be sure to monitor the temperature throughout.
Once my milk is ready, I carefully pour the prepared matcha into my cup of choice, and slowly add the milk — slowly is always best because it mixes beautifully with no need to stir. That’s it! Simple enough for the daily routine without creating a mountain of dishes or mess.
