Iced Oat Latte Recipe

Soak (optional, for creamier texture)

If you have time, combine rolled oats and 2 cups water in a bowl and soak for 10–20 minutes at room temperature. This softens the oats and reduces sliminess. Drain and rinse briefly if soaking longer than 30 minutes.

Add the (soaked and drained) or dry rolled oats to a high-speed blender with 2 cups fresh water, 1 tsp neutral oil, 1 tsp maple syrup, and a pinch of salt. If using vanilla extract, add it now.

Blend on high for 30–45 seconds until the mixture looks milky and relatively smooth. Avoid over-blending past 60 seconds to reduce sliminess.

Strain the blended oat milk through a fine-mesh sieve lined with a nut-milk bag, cheesecloth, or a very fine sieve into a pitcher. Gently squeeze to extract as much liquid as possible but avoid forcing pulp through, which can make it gritty.

Taste the oat milk. If it's too thick, stir in up to 1 cup cold water to reach your desired consistency. Chill in the refrigerator if not using immediately. Use within 3–4 days; shake before using.

Brew a strong coffee or pull double-shot espresso totaling approximately 8 fl oz. If using drip or French press, use a higher coffee-to-water ratio (about 1:12) so the coffee is bold enough to stand up to the oat milk and ice.

Allow the coffee or espresso to cool slightly (5 minutes) so it won't melt the ice excessively when assembled.

Fill a tall glass with 1 cup ice cubes. Pour the cooled coffee over the ice.

Shake or stir the oat milk to recombine if it has separated. Pour 6–8 fl oz (about 3/4 to full glass) of the prepared oat milk over the coffee and ice, leaving room if you want to froth or create a layered look.

If you like, froth a small amount of the oat milk with a handheld frother or by shaking vigorously in a jar for 20–30 seconds and spoon the foam on top.

Garnish with a light dusting (about 1/8–1/4 tsp) of ground cinnamon or cocoa. Taste and add a little more sweetener if desired.

Serve immediately with a straw. Stir before drinking if the drink has layered.