Vanilla Matcha Latte, a caffeinated kick with a dose of antioxidants. This latte uses matcha green tea powder and is paired with vanilla for a cozy sip anytime you need a pick-me-up.
The mellow flavor of matcha paired with the floral notes from vanilla make this latte something you’ll be yearning for. With just 3 ingredients to keep on hand, you can “whisk” it up anytime.
👉 Here’s why vanilla matcha lattes should be your caffeinated beverage of choice:
- It’s a simple latte. Simply dissolve vanilla into your matcha tea, then add heated milk. Simple, flavorful, and delicious.
- It’s antioxidant packed. Not only does matcha have caffeine, it’s also packed with amino acids, antioxidants, vitamins and minerals.
- It’s self-care in a cup. Matcha contains a compound known as L-theanine, which promotes calmness and relaxation in the body. Taking the time to sip a matcha latte can be an integral part of your stress management routine.
Have 10 minutes to make this matcha latte with vanilla? Let’s do it!
🫖 Ingredients
This homemade matcha latte comes together with just 3 ingredients. Here’s what you’ll need:
- Matcha: Matcha is a specific type of green tea, known for its health benefits and high caffeine content. It is traditionally whisked to incorporate air, creating a desirable foam, while also preventing the matcha from clumping when mixed with water. A bamboo whisk, known as a chasen, is commonly used, but shaking matcha and water in a sealed jar is also effective.
- Vanilla: Vanilla brings warmth to this latte. Vanilla extract can be dissolved into the matcha or vanilla beans can be whisked with the matcha and water.
- Milk: Use your milk of choice. If you prefer a non-dairy alternative that drinks like cows milk, we recommend oat milk due to its thick and creamy texture. If you want a nice frothy latte, try coconut milk. The high fat content of coconut milk helps to hold the froth longer than nut milks.
- Sweetener (optional): We like a slightly sweet latte, so we added a small amount of maple syrup as well
- Recommended tools: matcha set, latte mug and saucer, small saucepan
🥣 How to make (step-by-step photos)
1️⃣ Step One: Dissolve vanilla into matcha
First, we want to make sure to infuse vanilla flavor into this latte. To do this, dissolve the vanilla into a small amount of matcha before adding your plant-based milk. You can do this by adding 1-2 teaspoons of matcha with 1 teaspoon of vanilla extract and mixing. If you’re using whole bean vanilla, skip this step and add in x amount while preparing the matcha (step two).
2️⃣ Step Two: Prepare the matcha
Next, whisk your matcha in 2 tablespoons of hot water using a chasen (bamboo whisk). Do this rapidly, but still use some finesse. Whisk until all of the tea has been absorbed into the water and looks a bit frothy.
If you don’t have a chasen, you can use the “shake method.” Find yourself a transparent jar or container with a lid to make sure your matcha is completely dissolved. Add the matcha and water to the container, seal the lid, and vigorously shake until your matcha is clump-free and has a nice foamy lay on top.
3️⃣ Step Three: Add heated milk
Once your vanilla matcha has been dissolved in water, it’s time to add heated milk. Bring your milk to a simmer over low heat on your stovetop (about 3-5 minutes), or alternatively, microwave for 60-90 seconds until the milk is very warm. You can use whatever milk you like, but we think oat milk or coconut milk are the best plant-based options for matcha lattes.
Once heated, pour into a mug over the matcha and vanilla mixture. Stir your vanilla matcha latte so everything melds together and dissolves completely.
4️⃣ Step Four: Sweeten and garnish (optional)
If you want to sweeten things up, add 1 teaspoon of your favorite sweetener (ours is maple syrup), and stir until dissolved.
To give it a bit of pizzazz, dust the top of your latte with a bit of matcha powder.
❓ Recipe questions + quick tips
Matcha lattes typically have an earthy, somewhat bitter and nutty taste. The milk brings the latte a creamy texture, and the vanilla adds a burst of deliciously sweet and caramelly flavor.
Matcha lattes are not typically bad for you, but it depends on what ingredients that they contain. If you buy them at a store or restaurant, they can be high in added sugar. When you make them on your own, you can control the amount of sugar that you add. Our Vanilla Matcha Latte recipe does not include any sugar (unless you add some on your own!). Matcha is high in naturally-occurring catechins, which are a type of antioxidant that has disease-fighting properties, and it also provides some vitamins, minerals, and amino acids. It’s a nutritious addition to a healthy diet!
We like to use oat milk or pea protein milk in our lattes as they are both great tasting when heated and have a creamier texture than other plant-based milks.
🍨 Variations
You can diversify your matcha latte with whatever you’re craving or have on hand.
- Use alternative plant-based milks: Consider oat milk, coconut milk, pea protein milk, almond milk, cashew milk, hemp milk, or any of the non-dairy alternatives available.
- Try different flavor pairings: White chocolate, mocha, peppermint, caramel, pistachio, mint, or even pumpkin spice. Matcha lattes can be made with whatever your favorite latte flavor pairing might be.
- Do a combo: Switch up your milks and your flavorings to keep things interesting. Try a matcha ginger latte with coconut milk or a cinnamon dolce latte with hemp milk.
🧊 How to store
We recommend making each matcha latte individually and not keeping leftovers, for best flavor. However, you can store any leftovers in the refrigerator for up to three days. We do not recommend freezing.
♻️ Sustainable kitchen tips
We’re all about running eco-friendly home kitchens here at Fork in the Road. Here are a few suggestions for how to make this matcha latte recipe more sustainable:
Choose high-quality matcha green tea powder. There are two quality grades of matcha green tea—culinary grade (used for baking, lattes, and other uses) and ceremonial (fancier and higher quality, saved for mixing with water for matcha tea). We recommend using a high-quality culinary or ceremonial grade matcha in this recipe. We have tried and liked Matcha Moon ceremonial matcha and KENKO culinary grade matcha, which can be bought on Amazon (affiliate links).
Choose Fair Trade vanilla. We always choose vanilla that is Fair Trade certified, meaning the vanilla production is verified to follow strict labor laws and grown according to ethical and environmental standards. Check out our guide to sustainable certifications here.
Choose plant-based milk. Not only do plant-based milks like pea milk and oat milk bring a creamy texture to matcha lattes, they are also produced using lower-impact crops like oats and peas compared to other nut-based milks and traditional cow’s milk.
🍵 More matcha latte recipes
We hope you enjoy making matcha lattes – we love how it is simple, healthy, and aids in stress reduction! Check out our other matcha lattes:
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Vanilla Matcha Latte
Ingredients
- 1 tablespoon matcha green tea powder
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
- 12 ounces milk
Instructions
- Prep matcha and vanilla: Add matcha powder to a small bowl or mug. Add hot water and vanilla extract, then whisk well to fully dissolve the dried tea powder into the liquids.Heat milk: Bring milk of choice to a low simmer in a small sauce pan, or heat for 60-90 seconds in the microwave.
- Heat milk: Bring milk of choice to a low simmer in a small sauce pan, or heat for 60-90 seconds in the microwave.
- Mix milk into matcha: Pour the heated milk over the dissolved matcha and vanilla mixture. Stir with a spoon until completely dissolved.
- Sweeten (optional): If using unsweetened milk and you would like a sweeter latte, add 1 teaspoon of sweetener of choice (we like maple syrup) and mix until well combined.
Recipe Notes
- Recommended tools: matcha set, latte mug and saucer, small saucepan
- How much matcha to use: You can use 1 or 2 teaspoons of matcha powder for one single serving latte, depending on taste and how much caffeine you want in your latte. We recommend starting with 1 teaspoon and then adding more to taste after making the latte.
- Recommended milk: We like to use oat milk or pea protein milk in our lattes as they are both great tasting when heated and have a creamier texture than other plant-based milks.
- Where to buy matcha: we typically purchase daily drinking matcha from our local grocer, however we like to order ceremonial matcha as well (see post for recommended brands).
- Leftovers + storage: We recommend making each matcha latte individually and not keeping leftovers, for best flavor. However, you can store any leftovers in the refrigerator for up to three days. We do not recommend freezing.
- Nutrition notes: This recipe uses all plant-based, gluten-free ingredients, so it is appropriate for vegan diets. Nutrition information was estimated using regular oat milk nutrition data. This latte is high in naturally-occurring antioxidant catechins from matcha (nutrition information reviewed by dietitian Kristina Todini, RDN).
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