Oat milk matcha latte recipe (and why oat milk works best)
Oat milk is the best plant milk for matcha lattes. Its natural sweetness complements matcha’s earthy bitterness without overpowering it, it froths to a silky texture, and it does not split or curdle the way some thinner plant milks can. Here is how to make both the hot and iced versions at home.
Why oat milk?
Not all plant milks behave the same way in a matcha latte, and the differences matter more than you might expect.
Oat milk has a mild, slightly sweet flavour that sits comfortably alongside matcha without competing. Its natural starch content gives it a creamy body that holds together well when heated or frothed. The barista editions — formulated specifically for steaming — produce a stable, micro-foam that pours cleanly and sits on top of the matcha concentrate without immediately collapsing.
Almond milk is thinner and more neutral. It works in an iced matcha but struggles to hold its own in a hot latte — the foam is less stable and the overall texture is thinner. The flavour is pleasant enough but does not add anything.
Soy milk froths well and has more protein than most plant milks, which helps with foam stability. However, it has a stronger, beany flavour that can clash with certain matcha varieties. It is a reasonable choice but not the first recommendation.
Coconut milk has a strong, distinctive flavour that tends to overshadow the matcha entirely. The tropical sweetness and the fat content make for a rich drink, but you lose a lot of the matcha’s character.
Rice milk is too thin and too sweet. It produces little to no foam and results in a watery latte.
Oat milk consistently outperforms the others on three measures: flavour compatibility, texture, and foam quality. It is why almost every specialty matcha cafe in London has settled on it as the default, and why it is the standard at Framberry.
Barista vs standard oat milk
If you can get it, barista-edition oat milk is worth using for hot lattes. Barista editions have a slightly different formulation — usually with a small addition of rapeseed oil and adjusted starches — that makes them more stable under heat and pressure. They foam to a silkier, more consistent micro-foam and do not split when poured into hot liquid.
Standard oat milk works perfectly for iced drinks and is perfectly acceptable for hot lattes if you are heating it gently on the hob rather than steaming it under pressure. The key is not to boil it — heat it slowly to around 60–65°C and it will foam quite happily with a handheld frother.
For an iced version, standard oat milk straight from the fridge is excellent. No special formulation needed.
The matcha matters too
The milk is one half of the equation. Ceremonial-grade matcha — shade-grown, first flush, finely ground — gives you the vivid green colour, the natural sweetness, and the smooth texture that makes an oat milk matcha latte worth making. Culinary-grade matcha is more bitter and a flatter shade of green, and it tends to make the drink taste harsh regardless of which milk you use.
Our post on ceremonial vs culinary matcha covers this in detail if you want to understand the difference properly.
Iced version
For an iced oat milk matcha latte, whisk your matcha concentrate as below, fill a glass with ice, pour in cold oat milk, then pour the matcha over the top. See our full iced matcha latte recipe for step-by-step guidance on layering and getting the best result.
At Framberry
Oat milk is our standard milk at Framberry — every matcha latte, hot or iced, is made with it unless you ask otherwise. The drinks are vegan by default. You can find our full range on the matcha menu.
— RECIPE CARD —
Recipe name: Oat milk matcha latte (hot)
Prep time: 5 minutes
Total time: 8 minutes
Servings: 1
Ingredients:
– 2g (1 tsp) ceremonial-grade matcha powder
– 60ml warm water (approximately 80°C — not boiling)
– 200ml oat milk (barista edition preferred for best foam)
Steps:
1. Sift the matcha powder into a small bowl or wide cup to remove lumps.
2. Add the warm water and whisk vigorously in a W-motion — or use a small electric frother — until completely smooth and lightly frothy. Set aside.
3. Pour the oat milk into a small saucepan. Heat gently over medium-low heat, stirring occasionally, until it reaches approximately 60–65°C. Do not boil.
4. Remove from heat and froth with a handheld electric frother until silky and voluminous — about 30–45 seconds.
5. Pour the matcha concentrate into a warmed mug.
6. Pour the hot oat milk over the matcha, holding back the foam with a spoon to let the liquid go first.
7. Spoon the foam on top. Serve immediately.
Nutrition (approx per serving):
Calories: ~90 kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g
Vegan by default.
Frequently asked questions
Which brand of oat milk is best for matcha?
Barista editions from Oatly, Minor Figures, and Califia Farms all perform well. The barista designation matters more than the brand — look for it on the carton. For home use on the hob, standard Oatly or supermarket own-brand oat milks work well.
Can I use oat milk straight from the fridge for a hot latte?
Yes, but heat it gently and slowly. Cold milk straight onto high heat can cause separation in standard oat milk. Start on medium-low and bring it up gradually to around 60–65°C.
Does oat milk affect the caffeine or L-theanine in matcha?
No. The milk does not alter the caffeine or L-theanine content of the matcha. A 2g serving of matcha contains approximately 38–70mg of caffeine and around 17–26mg of L-theanine regardless of which milk you pair it with. See our post on matcha and L-theanine for more on how these compounds work together.
Is an oat milk matcha latte vegan?
Yes, as long as you use a plant-based sweetener (or none). Agave syrup is the most common vegan choice for a touch of sweetness.
Can I make this without a frother?
Yes. Shake the warm oat milk in a lidded jar for 30–45 seconds before adding it to the matcha. The foam will be slightly coarser but the flavour is identical. Our post on how to make matcha without a whisk covers low-equipment approaches in more detail.
Framberry opens in London in 2027, with oat milk as our standard across every matcha drink. Join the list and we will let you know when the doors open.