The Signature Guru Oat Latte
4 min reading time
The Signature Guru Oat Latte - The gold standard for a creamy, jitter-free morning.
How to Make the Signature Guru Oat Latte: A Creamy, Jitter-Free Ritual
Welcome, matcha lovers, to the ultimate guide to crafting the perfect Oat Milk Matcha Latte right in your own kitchen! Here at Matcha Guru, we believe that enjoying premium matcha should be an accessible daily ritual, bringing calm focus and vibrant health. Our Latte Grade Matcha is specifically chosen to create rich, flavourful lattes that stand out. Forget the coffee shop queues – your perfect cup awaits.
Why Latte Grade Matcha and Oat Milk are the Perfect Pair
When it comes to creating a truly exceptional matcha latte, the choice of matcha and milk is paramount. Our Matcha Guru Latte Grade Matcha is a cut above the rest. While still 100% organic and ceremonial-grade from Japan, it boasts a bolder, more pronounced flavour profile designed to shine through the creaminess of milk. This means you get all the authentic matcha goodness without it getting lost in your drink.
And then there's oat milk. This plant-based superstar has become a favourite for a reason! Its natural sweetness and velvety texture perfectly complement the unique umami notes of matcha, creating a harmonious balance that's simply irresistible. Unlike some other milks, oat milk froths beautifully, giving you that luxurious, café-quality finish every time. Together, they create a latte that’s rich in antioxidants, offers sustained energy without the jitters, and tastes absolutely divine.
Step-by-Step: Whisking the Perfect Matcha Base
Crafting your Signature Guru Oat Latte is a simple pleasure. Follow these steps to unlock the full potential of your Matcha Guru Latte Grade.
Ingredients You’ll Need:
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1 tsp (approx. 2 chashaku scoops) Matcha Guru Latte Grade Matcha
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30ml hot water (approx. 80°C / 175°F – just off the boil)
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200ml Oat Milk (your favourite brand)
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A pinch of Monkfruit sweetener (optional, to taste)
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Ice (for an iced latte)
Method:
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Sift Your Matcha: This is a crucial step for a smooth, lump-free latte! Place a fine-mesh sieve over your matcha bowl (Chawan) and push your 1 tsp of Matcha Guru Latte Grade Matcha through it. This removes any tiny clumps and ensures a silky texture.
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Add Hot Water: Pour the 30ml of 80°C hot water over the sifted matcha. Using water that's too hot can scald the matcha and make it bitter, so aim for just before boiling.
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Whisk to Perfection: Using a bamboo whisk (Chasen) or a small electric frother, whisk the matcha and water vigorously in a "W" or "M" motion. Continue for 20-30 seconds until a smooth, bright green paste forms with a fine layer of foam on top. This is your matcha concentrate.
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Prepare Your Oat Milk: Gently heat your 200ml of oat milk on the stove or using a milk frother until it's warm and steamy (do not boil). If you have a frother, now is the time to create that lovely foam! For an iced latte, simply use cold oat milk.
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Combine and Sweeten: Pour the steamed (or cold) oat milk into your favourite mug. Gently add your whisked matcha concentrate on top. If using monkfruit, stir it in now until fully dissolved.
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Garnish (Optional): For an extra touch of elegance, sprinkle a tiny pinch of matcha powder on top of the foam.
Pro-Tips for a Café-Quality Froth
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Temperature Control: Always respect the matcha's temperature needs. The 80°C water for whisking prevents bitterness.
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Oat Milk Choice: Different oat milk brands froth differently. Experiment to find one that gives you the creamiest texture. Barista-style oat milks are often formulated for superior frothing.
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The Whisk: While an electric frother works, a traditional bamboo whisk (Chasen) truly elevates the experience, breaking down matcha particles more effectively for a smoother, airier foam.
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Sweetener Balance: Start with a small pinch of monkfruit, as oat milk already has a natural sweetness. You can always add more!