How to Make a Vanilla Matcha Latte
The base of a vanilla matcha latte is matcha tea, which is matcha and water.
No one wants a powdery drink, so it’s key to use hot water to dissolve the matcha. Even if it seems counterintuitive to use hot water if your endgame is an iced beverage, the extra time it takes for the matcha to cool down is well worth a smooth drink.
Using a whisk or a fork is also important. They help break up any lumps of matcha better than any spoon (so don’t get lazy!).
Once you have a cup of bright green matcha, it’s time to add the vanilla and brown sugar. Since the matcha is hot, the vanilla and brown sugar will melt into the matcha without sinking in a clump to the bottom of the drink.
I like using vanilla bean paste, since you get flecks of vanilla bean, but vanilla extract or vanilla sugar also works.
Brown sugar and vanilla are a tasty combo, so I like using brown sugar here. If you’re not in the mood for brown sugar though, maple syrup, honey or any other kind of sweetener would be delicious too.
I prefer my drinks on the less sweet side, plus my meh-quality vanilla paste has sugar added, so the amount of brown sugar listed here is on the minimal side.
Feel free to add more if you like your drinks on the sweeter end of the spectrum, especially if you’re planning on serving it iced. The ice will dilute the sweetness, and cold drinks taste more mild than room temperature or hot ones anyways, so this is your permission (if you need that sort of thing).
Then it’s time to turn this matcha into a matcha latte with a hefty addition of milk. It doesn’t matter what kind of milk you use; I usually have soy milk or light coconut milk on hand, so those are my go to’s.
You can serve this hot or cold, but I love to chill the latte until cold, then serve over ice. It’s the perfect afternoon treat to break up the blah of staying at home all day everyday during the pandemic.
How does it taste?
Like if you combined vanilla ice cream and matcha! Sort of.
The vanilla flecks and the creamy milk give me vanilla ice cream vibes, even though it’s only vanilla added to a matcha latte.
The matcha is a little bitter, a little grassy, but because there’s vanilla, brown sugar and milk, it mellows out a lot.
Does vanilla go well with matcha?
Yes! I was conditioned at a young age that vanilla gets added to any baked good (even if it probably shouldn’t be), and have had enough matcha over the last half of my life that I automatically think about it first when I want to add tea to my baking or drink making.
If you’re in the mood for other matcha things, then some of my other favorites on the blog are this matcha cake with raspberry and rose flavored whipped cream, and these matcha creamsicles.
- 1 1/2 T matcha powder
- 1/2 cup hot water
- 1 tsp brown sugar
- 1/4 tsp vanilla paste
- 3/4 cup milk
- 8-10 ice cubes
In a tall glass, mix the matcha, brown sugar and vanilla paste into the hot water until combined. You really want to make sure the matcha is dissolved, so use a fork or a whisk to make sure you break up all the clumps. Mix in the milk, then refrigerate until cold.
Add ice, and serve cold.