This creamy vanilla matcha latte recipe is easy to make with simple ingredients. It is a cozy blend of matcha green tea powder, warm creamy milk, and vanilla extract - honey sweetener optional. Loaded with antioxidants and ready in just 5 minutes or less.
I've been a matcha latte fan for years, given its health benefits and delicious mellow earthy taste. If you prefer a sweeter version, adding a touch of honey and vanilla extract compliments this drink perfectly.
What is matcha, you might ask? It’s a fine powder made from whole green tea leaves that have undergone a process that increases chlorophyll levels and amino acids. This gives matcha its vibrant green color and energizing nutrients. Matcha is high in antioxidants, including catechins, which may help prevent cell damage and lower your risk of certain diseases. To ensure you are getting all of the matcha health benefits, make sure to look for a high-quality brand, one that is from Japan, ceremonial grade, and stone ground. Matcha has less caffeine than coffee leaving you feeling both calm and energized throughout the day. It's great to have first thing in the morning or the perfect afternoon pick me up.
For more cozy drink recipes, check out my Oatmilk Hot Chocolate, Golden Milk Latte, Vanilla Chai Latte, or make a honey lavender latte with my Honey Lavender Simple Syrup.
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Why you will love this recipe
- Healthy: Matcha tea is full of antioxidants including catechins, which may help prevent cell damage and lower your risk of certain diseases.
- Cost Effective: You can make several matcha lattes at home for a fraction of the coffee house prices.
- Simple to Make: This delicious matcha latte only has 5 ingredients (if you use a sweetener) and can be made in less than 5 minutes.
Grades of matcha powder
There are two main grades of matcha powder - ceremonial and culinary matcha.
Ceremonial matcha is the highest grade of matcha. It has the best flavor, is smooth in texture, and has a vibrant green color. Perfect for lattes!
Culinary matcha is slightly more bitter and is best suited for baking recipes.
Ingredients
- Matcha Powder: I’m a big fan of this ceremonial matcha. It's smooth and in my opinion, has the best flavor compared to culinary-grade matcha. Three things to look for are the origin (which should be a product of Japan), that it’s organic, and that it’s “stone ground.”
- Hot Water: Make sure to use hot water, (between 140°F - 175°F)to help break up the match as you whisk it. Using boiling water can result in making the matcha taste bitter. I like to use an instant-read thermometer to ensure accuracy.
- Vanilla Extract: A hint of pure vanilla extract adds a smooth complex flavor. Start with a ¼ teaspoon and add more if desired. You could also infuse the milk with a vanilla bean pod or vanilla bean paste.
- Milk: You can use any dairy or non-dairy milk of your choice. Here we steamed unsweetened almond milk. You can steam and froth your milk with an espresso machine, or an electric frother. Other options include warming the milk on the stovetop until simmering or heating it in the microwave.
- Sweetener: If you are not a fan of matcha's earthy bitter taste, add a teaspoon of honey, maple syrup, or coconut sugar.
Instructions
- Sift. Sift the matcha powder into a mug to remove any lumps.
- Whisk. Pour in the 2 ounces of hot water, (140°F - 175°F). Using a matcha whisk or small regular whisk, whisk briskly from side to side until the matcha is fully dispersed and there is a foamy layer on top. Stir in the vanilla extract. Please note, that the matcha will not fully dissolve.
- Steam the milk. Warm the milk with your method of choice.
- Combine. Add the warm and frothy milk along with any sweeteners of choice. Whisk again until foamy.
Substitutions & Variations
- Vegan: To make this recipe vegan, skip the sweetener or swap it for agave syrup, pure maple syrup, or coconut sugar.
- Dairy-Free: You can use any favorite non-dairy milk including almond milk, coconut milk, or macadamia nut milk.
- Sweetener: Matcha’s grassy, earthy flavor can be an acquired taste. Organic honey, pure maple syrup, or coconut sugar are delicious refined-sugar-free options to use as a sweetener. Start with 1 teaspoon and adjust to your liking.
- Make it Iced: To make an iced vanilla matcha latte, start by sifting the matcha powder into a small bowl, then add the hot water. Whisk vigorously to combine. Fill a glass with ice and pour in the matcha mixture. Top with cold milk, vanilla extract, and sweetener if desired. Stir until combined. Alternatively, combine the matcha powder, water, and milk in a blender and blend until frothy. Serve over ice cubes, adding sweetener to taste.
- Make it Stronger: Start with a teaspoon of matcha powder and adjust to your liking, ½ teaspoon at a time.
Equipment
- If you plan on making matcha lattes regularly at home, I do recommend buying a traditional matcha whisk, also known as a bamboo whisk. Using this and a mesh strainer helps remove the lumps and break down the matcha. You can also use an electric milk frother or handheld whisk for an extra creamy texture.
FAQ
Ceremonial Matcha Organic Green Tea has a grassy aroma with a complex smooth flavor profile with mellow earthy notes and a touch of bitterness.
Adding a sweetener to a matcha latte will tone down the bitterness. Flavors such as vanilla, honey, agave nectar, maple syrup, citrus, and hazelnut all help enhance the matcha flavor profile.
Matcha lattes are best sweetened with honey, agave syrup, pure maple syrup, or coconut sugar.
One serving of matcha has much less caffeine than coffee, and it provides a less jittery, more relaxed gentle energy boost. Matcha also features higher levels of antioxidants.
Ceremonial Grade Matcha is the tea of traditional Japanese tea ceremony. Enriched with many health benefits, including antioxidants, this handpicked tea is a great high-quality choice. For best results, choose a brand of matcha tea powder that is from Japan, that it is organic, and stone ground.
Matcha does not fully dissolve in hot water. There are parts of the tea leaves that will always be insoluble in water, and therefore eventually fall to the bottom.
Recipe
Vanilla Matcha Latte Recipe
Ingredients
- 1 teaspoon matcha powder, 1½ teaspoons for a stronger matcha flavor
- ¼ cup 60 ml, hot water, (between 140°F - 175°F)
- ¼ teaspoon vanilla extract
- ¾ cup 180 ml, warmed and frothed milk (dairy or dairy-free)
- 1 teaspoon honey or sweetener of choice, optional, to taste
Instructions
- Sift. Sift the matcha into a mug to remove any lumps.
- Whisk. Pour in the 2 ounces of hot water, (140°F - 175°F). Using a matcha whisk or small regular whisk, whisk briskly from side to side until the matcha is fully dispersed and there is a foamy layer on top. Stir in the vanilla extract. Please note, that the matcha will not fully dissolve.
- Steam the milk. Warm the milk with your method of choice.
- Combine. Add the warm and frothy milk along with any sweeteners of choice. Whisk again until foamy.
Notes
- Vegan: To make this recipe vegan, skip the sweetener or swap it for agave syrup, pure maple syrup, or coconut sugar.
- Dairy-Free: You can use any favorite non-dairy milk including almond milk, coconut milk, or macadamia nut milk.
- Sweetener: Matcha’s grassy, earthy flavor can be an acquired taste. Organic honey, pure maple syrup, or coconut sugar are delicious refined-sugar-free options to use as a sweetener. Start with 1 teaspoon and adjust to your liking.
- Make it Iced: To make an iced vanilla matcha latte, start by sifting the matcha powder into a small bowl, then add the hot water. Whisk vigorously to combine. Fill a glass with ice and pour in the matcha mixture. Top with cold milk, vanilla extract, and sweetener if desired. Stir until combined. Alternatively, combine the matcha powder, water, and milk in a blender and blend until frothy. Serve over ice cubes, adding sweetener to taste.
- Make it Stronger: Start with a teaspoon of matcha powder and adjust to your liking, ½ teaspoon at a time.
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