Quel lait d’avoine choisir pour un matcha bien mousseux ?

Un lait d’avoine « barista » (spécial mousse) donne une micro-mousse plus stable qu’un lait d’avoine classique, idéal pour le latte art.

Quelles sont les meilleures proportions pour un matcha latte à l’avoine ?

En chaud : 1 c. à c. de matcha, 50–60 ml d’eau à 75–80 °C puis 180–240 ml de lait d’avoine. En glacé : dissoudre le matcha dans 30–40 ml d’eau tiède, ajouter 200–240 ml de lait d’avoine froid sur glaçons.

Combien de calories dans un matcha latte au lait d’avoine ?

Environ 120–130 kcal avec 200 ml de lait d’avoine non sucré + 1 g de matcha ; davantage si un sirop sucré est ajouté.

Comment réussir la version glacée ?

Dissoudre le matcha dans un peu d’eau tiède, verser sur glaçons et compléter avec du lait d’avoine froid ; sucrer au goût.

Le lait d’avoine est-il sans gluten ?

L’avoine est naturellement sans gluten, mais il peut y avoir des traces par contact croisé ; privilégiez la mention « certifié sans gluten » si nécessaire.

Peut-on faire un matcha latte à l’avoine sans sucre ?

Oui, en utilisant un lait d’avoine non sucré et en remplaçant le sirop par de la vanille, de la cannelle ou en omettant tout sucrant.

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Oat Milk Matcha Latte: The Original Recipe

Name: Matcha latte au lait d’avoine
Prep time: 5 min
Total time: 5 min
Yield: 1 tasse (240–300 ml)
Cuisine: Japonaise (fusion)
Ingredients: 1 c. à café de matcha cérémonial bio; 60 ml d’eau chaude (75–80 °C); 200 ml de lait d’avoine (de préférence « barista » pour la mousse); 1 c. à café de sirop d’érable ou de miel (optionnel); 1 pincée de vanille ou de cannelle (optionnel)

Oat milk matcha latte is a delicious vegan alternative to the classic latte. Its velvety texture and naturally sweet notes pair beautifully with matcha’s herbal, umami flavours. Easy to make, it’s also a great way to enjoy the benefits of green tea while adding more fibre to your routine.

Prep & Cooking Time

Prep time: 5 minutes
Total time: 5 minutes
Serves: 1 cup

Ingredients

1 tsp organic ceremonial matcha
60 ml hot water (80°C)
200 ml oat milk
1 tsp maple syrup or honey (optional)
1 pinch of cinnamon or vanilla (optional)

Instructions

1. Prepare the matcha

Sift the matcha into a bowl. Add the hot water, then whisk briskly with a chasen or an electric frother until a smooth foam forms.

2. Warm and froth the milk

Gently warm the oat milk (do not boil), then froth it with a frother or hand blender for a creamy texture.

3. Assemble the latte

Pour the matcha into a cup, add the warm oat milk while holding back the foam, then spoon the foam on top. Add maple syrup or a touch of spice if you like.

Want a detailed step-by-step? Follow our classic Matcha Latte recipe (techniques, temperatures, and barista tips).

Tips & variations

For an iced latte, use cold oat milk and add ice cubes before pouring in the matcha. Agave syrup can replace maple syrup. You can also try almond milk to switch up the flavour.

Nutrition facts (per cup)

Calories	95 kcal
Fat	3 g
Carbs	13 g
Protein	2 g
Fibre	1.5 g
Sugars	5 g
Sodium	60 mg

Nutritional benefits

Matcha is naturally rich in powerful antioxidants like catechins, and supports calm alertness thanks to L-theanine. Paired with oat milk, which contains soluble fibre, this latte can support digestion and steady energy without sharp sugar spikes.

When to enjoy it

Perfect for breakfast or the afternoon, this latte is a plant-based coffee alternative—enjoy it hot in winter or iced on warmer days.

Diet-friendly

Suitable for vegan, vegetarian, and lactose-free diets. For a no-added-sugar version, simply skip the sweetener.

Why choose oat milk for matcha?

Oat milk brings a naturally cereal-like sweetness and a creamy mouthfeel that pairs beautifully with matcha’s umami. “Barista” versions are designed to froth better and create a stable microfoam—ideal for a silky, visually appealing latte.

For a clean result: sift the matcha, use water at 75–80°C, and whisk quickly in “M/W” motions to avoid lumps.

Perfect ratios (hot & iced)

For a balanced taste, these proportions work very well at home:

Version	Matcha	Water	Oat milk	Sweetener (optional)
Hot (240–300 ml)	1 tsp (≈1–2 g)	50–60 ml at 75–80°C	180–240 ml	1 tsp maple syrup or vanilla
Iced (300 ml)	1 tsp	30–40 ml lukewarm to dissolve	200–240 ml (cold)	Simple syrup 1–2 tsp
“Stronger taste”	1.5 tsp	60 ml	200 ml	—

Iced tip: dissolve a smooth “matcha shot” first, then add milk and ice for a lump-free texture.

Quick methods (frother, blender, shaker)

Electric frother: perfect for a smooth, light matcha in 20–30 seconds.
Blender: adds air for maximum smoothness, especially with vanilla/cinnamon/syrup.
Shaker: a travel-friendly option (pre-dissolved matcha) for iced lattes.

Iced oat milk matcha latte (step-by-step)

Sift 1 tsp matcha. Add 30–40 ml lukewarm water and whisk until smooth.
Fill a tall glass with ice.
Pour in 200–240 ml cold oat milk, then add the smooth matcha on top. Sweeten to taste.

Calories & macros – oat milk

Calories vary by brand and formula (classic vs “barista”). As a guide, barista oat milk is often around 60 kcal/100 ml. With 200 ml oat milk + 1 g matcha, you’ll typically be around ~120–130 kcal (no syrup).

Add 1 tsp maple syrup (≈5 g) and you’ll add ~12–13 kcal. Choose unsweetened oat milk to keep it lighter.

Foam & latte art (“barista” milks)

“Barista” oat milks are often enriched (protein and/or plant fats) to hold microfoam and make latte art easier. They usually froth better than standard versions.

Common mistakes & troubleshooting

Lumps: always sift, and dissolve the matcha in a little lukewarm water before adding milk.
Bitterness: water too hot (aim for 75–80°C) or matcha quality too low.
Foam collapses: use “barista” oat milk and avoid overheating.
Too “cereal” tasting: a touch of vanilla or cinnamon balances the flavour.

Storage & batching

Make a matcha shot (1–2 tsp whisked into 60–80 ml water) and store it for up to 24 hours in the fridge in an airtight container—ideal for quick lattes over 1–2 days. Store matcha powder away from light, in a cool place, tightly sealed to preserve flavour and colour.