Vanilla Matcha Latte
This creamy matcha latte is the perfect balance of earthy matcha and frothy milk, offering a refreshing and energizing drink. Whether you're looking to start your day or enjoy a mid-afternoon pick-me-up, this vibrant latte is quick & easy to make at home!
Equipment
- 1 small whisk or traditional matcha whisk
- 1 small bowl
- 1 small saucepan
- 1 milk frother or hand frother
- 1 serving cup
Ingredients
- 1 teaspoon matcha powder
- 2 tablespoon hot water *not boiling!
- 1 cup plant milk (250 ml) e.g. oat milk, almond milk, cashew milk, soy milk or coconut milk
- 1 tablespoon vanilla syrup
- 1 teaspoon maple syrup optional
Instructions
- In a small bowl, add 1 teaspoon of matcha powder. Pour in 2 tablespoons of hot water (between 160°F and 180°F) and whisk using a bamboo whisk or small metal whisk. Whisk vigorously in an "M" or "W" motion until the matcha is fully dissolved and forms a smooth paste with no lumps.
- In a small saucepan, heat your milk (1 cup) over medium heat. Stir occasionally to prevent burning. Heat the milk until it’s hot, but not boiling - around 170°F is ideal. If you prefer extra froth, you can also use a milk frother to heat and froth your milk at the same time.
- Once the milk is heated, use a frother to froth it until a thick, creamy foam forms on top. If you don’t have a frother, you can also vigorously whisk the milk in the saucepan to create foam.
- Pour the matcha paste into a mug. Slowly pour the frothed milk into the mug over the matcha paste, holding back the foam with a spoon. Once you’ve poured in all the milk, spoon the foam on top of the latte.
- Stir the matcha and milk together using a whisk or spoon until fully combined. Make sure to scrape the bottom of the mug to incorporate any remaining matcha paste.
- Your matcha latte is ready! Garnish with a dusting of matcha powder on top if desired, or enjoy it as is. Sip and savor!
Notes
- Vanilla Syrup: Instead of vanilla syrup you can also use vanilla bean paste and balance the sweetness of the drink by adding more maple syrup.
- Water Temperature: Use water between 160°F and 180°F (70°C - 80°C) for the best flavor. Too hot or too cold water can affect the taste and texture of the matcha.
- Milk Options: Feel free to use any milk of your choice - almond, oat, or soy. For a creamier texture, opt for full-fat or barista blend milk. Heat the milk slowly and do not let it boil to avoid scalding the milk and changing the flavor of the latte.
- Sweetener: Adjust the sweetness to your taste! Maple syrup or agave, or a touch of honey are perfect additions. You can also skip sweeteners altogether for a more authentic, earthy flavor.
- Matcha Quality: Fresh, high-quality matcha powder makes all the difference in flavor. Look for a vibrant green powder with a smooth, fresh aroma.