Vanilla Matcha Latte

5 from 1 vote

This vanilla matcha latte is made with matcha powder, frothed (dairy or non-dairy) milk, and vanilla. Serve it hot or over ice!

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: person

Calories: 143kcal

Author: Nicole McKinney

Equipment

Bamboo whisk
fine mesh sieve
Milk Frother
Digital thermometer or variable temperature kettle

Ingredients

¾ cup milk dairy or unsweetened plant-based
½ teaspoon sugar (or use agave syrup, honey or sweetener of choice)
1 teaspoon matcha (ceremonial grade)
4 ounces water plus extra to warm the matcha bowl
1 teaspoon vanilla extract
1 cup ice (if serving latte iced; amount approximate)

Instructions

Prep the Milk:

Heat milk until it is warmed (do not boil). Whisk vanilla and sugar into to the warm milk. If serving an iced latte, this step can be done ahead of time. Refrigerate sweetened milk for up to 3 days before proceeding.
Next, use a handheld milk frother to whip until foamy. Set aside.

Prep the Matcha:

Use a saucepan or tea kettle to heat water to 170 degrees Fahrenheit.
Pour a little of the heated water into a small bowl to warm it. Then drain and dry the bowl.
Scoop matcha powder into the sieve, and use a spoon to gently sift all the matcha into the small bowl.
Pour 3 or 4 ounces of heated water over the matcha.
Whisk the matcha and the water for about 20 seconds with quick W-shaped motions until a foam develops.

Make the Latte:

Pour the milk mixture into the matcha.
For an iced latte, prepare a glass by filling with ice. For a hot latte, get a teacup or mug ready.
Pour the combined milk and matcha mixture into the glass or mug, and serve right away.

Notes

Herbal tea layering: For some extra flavor, make a strong brew of herbal tea of your choice and add it to the latte for extra flavor. (I like this Butterfly Blue Pea Flower tea.)

Nutrition