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Generated four-panel process illustration for iced banana matcha latte with oat milk

Iced Banana Matcha Latte With Oat Milk

Banana milk softens the grassy flavor of matcha in this iced latte. Blend half a ripe banana with cold oat milk, whisk the matcha separately, then pour both over ice. Keeping the tea separate until assembly lets you work out any clumps before they disappear into the milk.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 drink
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 medium ripe banana about 55 g peeled
  • 3/4 cup cold oat milk 180 ml; unsweetened or your preferred variety
  • 1 1/2 tsp matcha powder approximately 3 g; follow your product's serving guidance
  • 3 tbsp warm water 45 ml; about 175°F/80°C, or the temperature on the matcha package
  • 1/4 tsp vanilla extract optional
  • 1 tsp maple syrup optional, to taste
  • 3/4 cup ice cubes approximately

Equipment

  • 1 Blender
  • 1 Small bowl
  • 1 Fine-mesh tea sieve
  • 1 Bamboo whisk or handheld milk frother
  • 1 Tall 16-ounce glass

Method
 

  1. Put the peeled half banana and cold oat milk in a blender. Add the optional vanilla. Blend for 20–30 seconds, check for pieces and blend again briefly if needed. Taste and add the optional maple syrup only if the banana milk needs more sweetness.
  2. Sift the matcha into a small bowl. Add the warm water and whisk in quick back-and-forth strokes until the mixture has no visible dry clumps. A handheld milk frother can also work in a sufficiently deep cup. Follow the matcha package's water-temperature guidance rather than using boiling water automatically.
  3. Put about 3/4 cup of ice in a tall 16-ounce glass. Pour in the banana oat milk, leaving space for the tea. If the milk pours too slowly, stir in another tablespoon of oat milk before assembling.
  4. Pour the whisked matcha over the banana milk. Pouring slowly over the back of a spoon can create a temporary layer, but a blended green drink is equally suitable. Stir the glass thoroughly and serve straight away. Re-stir if the banana pulp settles.

Notes

Recipe development note: This formulation has not been kitchen-tested. Cooking and preparation times are estimates; follow the stated texture checks and product instructions.
Matcha does not dissolve in the same way as sugar. Sifting breaks up dry clumps, and whisking disperses the fine particles in water. If a dry pocket remains, press it gently against the side of the bowl with the whisk and continue mixing before adding the tea to the glass.
If the drink is too thick, reduce the banana or add a little more oat milk. If it is too bitter, check your powder and water-temperature instructions before adding lots of sweetener. For the next glass, start with 1 teaspoon of matcha and adjust gradually. Banana sweetness should balance the tea without requiring a heavy topping.
Make the latte just before serving. If needed, blend the banana milk earlier, cover it, refrigerate promptly and use it the same day. It can darken and separate; stir or blend again before adding fresh matcha. Whisk the tea at serving time and add ice last. Keep the milk-based drink refrigerated rather than leaving it on the counter for an extended period.