Recipes / Drinks / Iced oat matcha, slow pour

Iced oat matcha, slow pour

Name: Iced oat matcha, slow pour
Prep time: 5 min
Cook time: 4 min
Total time: 4 min
Yield: 1 servings
Cuisine: Japan
Ingredients: 1 tsp ceremonial grade matcha; 2 tbsp hot water, 70°C (not boiling); 200 ml oat milk; 1 tsp maple syrup (optional); 1 glass ice cubes

Published April 30, 2026 · 3 min read · Braffess Kitchen

Prep

5 min

Cook

4 min

Serves

Level

Easy

Iced oat matcha, slow pour - Japan breakfast recipe

Method

Sift and whisk the matcha.

Sift the matcha into a small bowl to remove lumps. Add hot water and whisk in a fast W or M motion until completely smooth and slightly frothy.

Note. Boiling water makes matcha bitter. Keep it around 70°C — hot from the kettle then rested 1 minute is fine.

Build the glass.

Fill a tall glass with ice. Pour the oat milk over the ice. Add maple syrup if using and stir gently.

Pour the matcha.

Slowly pour the matcha concentrate over the back of a spoon held against the glass rim. This creates the beautiful green-on-white layer.

Note. Pour slowly for a clean visual split. It will mix as you drink — that is fine.

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