The Whiskbook

The Ultimate Iced Oat Milk Matcha

Published February 12, 2026
Trends Aesthetic Layering, Plant-Based Energy , Vanilla Cloud:
Skill Level 1/5 (Beginner Friendly)
Serve 1 Person
Ingredients
Base Drink:
Ice: Enough to fill a glass
Oat Milk: 1 cup (250ml)
Sweetener (Optional): 2 tbsp Vanilla Syrup (or 1 tsp vanilla extract + sugar to taste)
Matcha Base: 50g Cold Whisked Matcha
The Cold Whisked Matcha (Per Portion):
Yūzen Matcha Powder: 1 tsp (2g)
Water: ½ cup (approx. 120ml total)
Tools
Bamboo Whisk (Chasen)
Sifter/Sieve
Matcha Bowl (Chawan)
Cocktail Shaker (Optional: for extra frothy milk)
Tall Glass
To-Do List

Phase 1: The Matcha Base

  1. Sift: Sift 2g of Yūzen Matcha into your chawan to ensure zero clumps.
  2. Paste: Add 10–15g of hot water (80°C). Whisk until a smooth, clumpless paste (Koicha) forms.
  3. Dilute: Add the remaining water to reach a total volume of 50g.
  4. The 60-20-10 Method:60 sec: Vigorous “M” motions with the whisk touching the bottom to create bulk froth.20 sec: Slower “W” motions, lifting the whisk slightly to the surface.10 sec: Gentle surface taps to pop large bubbles and create a silky microfoam.
  5. Cool: Set aside for 2 minutes to cool (or whisk over a small ice bath).

Phase 2: Assembly

  1. Ice: Fill your tall glass to the brim with fresh ice.
  2. Milk & Sweeten: Pour in the oat milk. Add your vanilla syrup or sweetener of choice and stir well.
  3. The Layer: Slowly and gently pour the cold whisked matcha over the back of a spoon or directly onto an ice cube to create a distinct green-and-white layered effect.
  4. Enjoy: Snap a photo of the layers, then stir and sip!