Inspired by Kyoto Coast Matcha in San Diego, with a gluten-free twist!
While I was visiting San Diego recently, I discovered Kyoto Coast Matcha and their absolutely epic Oreo Matcha. And when I say epic, I mean EPIC!!! Mmm … creamy, chocolatey, matcha goodness with a dreamy cookies and cream topping. What’s not to love?!
Well… as it turns out, the gluten. 😂
It took me a little while to realize that the drink wasn’t gluten-free, which would explain why my gut wasn’t exactly thrilled with me. But I loved that matcha so much that I made a little vow to myself: when I got back home, I was going to figure out how to recreate it… minus the gluten.
And that’s exactly what I did!
I started experimenting pretty much right away, playing around with the ratios of oat milk, cookies, maple syrup, and matcha until I landed on a combination that made me very happy. The final piece of the puzzle was getting that thick, delicious cookies and cream topping just right.
I finally had a chance to film the whole process, complete with some rather ridiculous taste-testing antics, because I suppose I can’t just drink something delicious without turning it into a bloopers reel. lol
So, without further ado… here’s my gluten-free take on Kyoto Coast Matcha’s Oreo Matcha!
Gluten-Free Oreo Matcha Latte
Prep time: Approximately 10 minutes
Servings: 1 large latte (or 2 smaller ones)
Dietary notes: Gluten-free, dairy-free, and vegan when made with suitable ingredients
Ingredients
For the Oreo Cookie Milk
- 1½ cups oat milk
- ½–1 oz maple syrup (approximately 1–2 tablespoons), depending on your preferred sweetness
- ½ teaspoon vanilla bean paste
- 2 gluten-free chocolate sandwich cookies (I used Goodie Girl, but there are plenty of options!)
For the Matcha
- ½–1 teaspoon ceremonial-grade matcha (I used 1 teaspoon of Kyoto Coast Matcha)
- ¼ cup hot water (approximately 175°F / 80°C)
For the Cookies & Cream Whip
- ½ cup non-dairy heavy whipping cream
- 1–2 gluten-free chocolate sandwich cookies
For Assembly
- Ice
Instructions
1. Make the Oreo cookie milk.
Add the oat milk, maple syrup, vanilla bean paste, and 2 gluten-free chocolate sandwich cookies to a blender. Blend until everything is well combined and the cookies have been thoroughly incorporated into the milk.
Set aside while you prepare the other layers.
2. Prepare your matcha.
In a separate bowl, combine ½–1 teaspoon of matcha powder with ¼ cup hot water. Whisk vigorously using a bamboo matcha whisk or handheld frother until smooth, bubbly, and free of clumps.
I used a full teaspoon of Kyoto Coast Matcha because I love a bold matcha flavor, especially when it’s paired with something sweet and creamy.
3. Make the cookies & cream whip.
Add ½ cup of non-dairy heavy whipping cream and 1–2 gluten-free chocolate sandwich cookies to a blender.
Blend until the mixture becomes thick and fluffy, to the point to where it doesn’t really want to blend anymore. That’s when you know you’ve got that delicious cookies and cream topping!
Depending on your blender and the cream you’re using, you may need to stop and scrape down the sides a little.
4. Time to layer!
This is where everything comes together!
Fill a large glass with ice, then slowly pour in your Oreo cookie milk.
Next, gently pour the prepared matcha over the top. Watch those beautiful layers come together… chocolatey cookie milk on the bottom, vibrant green matcha on top. 😍
Finally, spoon a generous amount of your cookies and cream whip over the matcha.
5. Sip, sip, sip… and enjoy!
Give it a little stir if you’d like, take a sip, and prepare to be very happy.
And if you feel compelled to do a ridiculous little dance because it’s just THAT good… well, you’ll be in excellent company. My silly ass certainly did. 😂
A Few Notes
Make sure your cookies are gluten-free. I used Goodie Girl chocolate sandwich cookies for this recipe, but there are lots of gluten-free alternatives available. Just use whichever ones you love!
Adjust the sweetness to your liking. I like using maple syrup because it adds a lovely sweetness without overpowering the matcha. Start with the smaller amount and work your way up if needed.
Use a matcha you genuinely enjoy. I used Kyoto Coast Matcha for this recipe as a little homage to the drink that inspired it. Since there are several bold flavors happening here, a good-quality matcha really helps that earthy green tea flavor shine through.
Your whipped topping may vary. Different non-dairy whipping creams behave differently, so the exact texture will depend on the brand and how cold your cream is. You’re aiming for something thick enough to spoon onto your drink.
And if you’re strictly avoiding gluten, double-check the labels on your oat milk, cookies, and other ingredients to make sure they’re suitable for your needs.
A Little Love for the Original
I have to give credit where credit is due… this whole creation was inspired by Kyoto Coast Matcha in San Diego!
Their Oreo Matcha was such a fun and delicious discovery, and even though the original wasn’t a good fit for my gluten-free needs, I’m so glad I got to experience it. It sent me down a little recipe rabbit hole that ultimately resulted in something I can make and enjoy right at home.
And really, isn’t that one of the best parts of discovering something new? Taking a little inspiration home with you and seeing where it leads.
Now excuse me while I go make another one… 💚🍪
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