Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Creamy Vanilla Matcha Latte Recipe! With directions to make both an iced and hot lattes. The iced latte version is perfect for hot summer days. Served over dairy-free milk ice cubes for a frosty treat plus a trick for blending matcha easily!
Or, enjoy it hot for a cold weather treat.
Vanilla Matcha Latte that taste like it came from your favorite coffee shop, at a fraction of the price.
I used to think that making your own latte at home was hard. I had half-heartedly tried a few times before, but was always left with a grainy, grassy mess that easily justified spending $5 on not making my own. But, since my stubborn streak runs deep, I kept trying.
Are you as nuts about matcha as I am? While I will always love my espresso in the morning, this vanilla matcha latte has been my go-to afternoon pick me up drink as of late. Working from home has it’s perks, and if you are looking for something that tastes just like your favorite Starbuck’s order, this recipe is for you.
For this vanilla matcha latte recipe, you’ll need:
I like a little maple syrup to sweeten this, but you can also enjoy this one without any added sugar. You can also use honey or agave instead of the maple syrup if desired.
Any non-dairy milk works here, my personal favorites are almond milk or oat milk.
I know I try to keep my recipes fairly simple and free of crazy ingredients, but I think matcha is one of those things that you’ll want to seek out- whether in a boutique/asian grocery store or online.
I’ve started buying a lot of groceries online (through amazon, iHerb and Thrive) and it’s scarily easy and convenient. A packet of matcha (I prefer the ceremonial grade for this iced vanilla matcha latte recipe) will last you weeks, maybe even months, since you only need 1 teaspoon per recipe.
Ceremonial matcha is a higher quality than baking matcha and better for lattes.
Yes, you can use vanilla extract in either the hot or the iced version. Vanilla extra does contain alcohol so something to consider if you want an alcohol-free version.
If making a hot version, the alcohol should mostly cook off.
For the easiest latte option, swap in vanilla flavored milk instead of the unflavored milk. If you go this route, you won’t need to add in the vanilla extract or vanilla bean. You can also choose to use a sweetened milk and therefore likely won’t need additional maple syrup.
Whether you are making a hot or iced vanilla matcha, you’ll first start by making a matcha shot. To do this, you’ll whisk together 1/2 teaspoon of matcha powder with 2 tablespoons of hot water.
For easy mixing, I use a bamboo whisk but you can also put the matcha and hot water into a mason jar, cover and shake until very well incorporated. Doing this first will make the matcha smoother, regardless of whether you enjoy this hot or cold.
Place the matcha shot, milk, maple syrup and vanilla into a blender and puree until very creamy. Enjoy as is or serve over iced cubes– for a less watered down latte, I love serving these over milk ice cubes.
To make these, pour the milk into an ice cube tray and freeze until hardened. It’s so creamy, slightly sweet and the perfect alternative to iced coffee. If you’re looking for a hot matcha latte recipe, I’ve got instructions on how to make that below!
Place the milk, sweetener if desired, and vanilla bean seeds into a small saucepan over medium heat and whisk until warm, making sure not to bring to a boil so the milk doesn’t scald.
Add the matcha shot to the saucepan and keep whisking until frothy. Pour into a hot mug and enjoy!
A few tips to success, and you can soon be whipping up your own matcha latte in seconds.
If you don’t have a milk frother, a blender creates a fully blended, creamy latte without any additional equipment.
In my previous attempts to make this latte, I would whisk the matcha into the milk only to watch it settle to the bottom of the glass. The flavor was still there, but I was left with a grainy mess for the last few sips. Gross. Blending incorporates the matcha powder into the beverage as it’s much more vigorous than whisking. I know this is a small extra step, but totally worth it in making this beverage come to life.
Alternatively, you can use a bamboo whisk which will fully incorporate the matcha. A regular whisk can work as well, but you’ll need to vigorously whisk up and down to fully incorporate.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Iced Vanilla Matcha Latte! This creamy, dairy-free latte is perfect for hot summer days. Served over coconut milk ice cubes for a frosty treat PLUS a trick for blending matcha easily!
To make milk ice cubes, pour the milk into ice cube trays. Freeze to use for later.
For a frosty treat, blend the same ingredients with the milk ice cubes in a blender for a matcha frappuccino.