Vanilla Matcha Latte is a simple, delicious way to enjoy matcha. Bright, earthy matcha is softened with creamy milk, a touch of vanilla, and a little honey or agave. You can make it hot or iced in about five minutes.
Making a matcha latte at home is quick and cost-effective — and you can tailor it to your taste. Matcha provides a gentle, sustained lift without the jittery feeling coffee can give. Enjoy the iced version when it’s warm outside and the hot version for cozy mornings or chilly evenings.
If you’re new to matcha, this latte is a welcoming introduction. It pairs nicely with breakfast or afternoon treats.
What is a matcha latte?
A traditional latte uses espresso and steamed milk. In a matcha latte, finely ground green tea powder replaces the espresso. The result is creamy, fragrant, and slightly vegetal — rich in flavor but still light on the palate.
What is matcha?
Matcha is powdered green tea from young tea leaves. Because you consume the whole leaf in powdered form, matcha is more concentrated than brewed green tea and delivers a fuller flavor and color. Historically used in Japanese tea ceremonies, matcha is also popular in drinks, baking, and desserts.
Ingredients
- Matcha powder – bright, slightly sweet, and vegetal; gives the latte its green color.
- Milk – dairy or plant-based. Oat milk works especially well for a creamy texture.
- Sweetener – honey or agave syrup for a natural sweetness.
- Vanilla – vanilla extract or vanilla bean paste for depth and aroma.
See the recipe card below for exact quantities.
Substitutions
- Green tea – if you don’t have matcha, brewed green tea can be used, though the flavor and texture will differ.
- Hojicha – roasted green tea powder (hojicha) makes a comforting, smoky latte.
- Milk options – whole milk, half-and-half, or plant milks like almond, coconut, cashew, soy, and oat will all work.
Variations
- Extra sweet – increase sweetener or use flavored syrups like lavender or maple.
- No sweetener – omit sweetener for a pure matcha taste.
- Frothed milk – froth additional milk and spoon the foam on top for a café-style finish.
- More vanilla – use vanilla syrup or extra vanilla bean paste for a stronger vanilla note.
Instructions
Hot Matcha Latte
- Heat milk – warm ½ cup milk over low–medium heat. Stir in 1 teaspoon honey or agave and ½ teaspoon vanilla if using. Remove from heat. Alternatively, combine milk, sweetener, and vanilla in a milk frother and froth.
- Whisk matcha – whisk ½ teaspoon (about 1 gram) matcha with 2 oz (¼ cup) hot water until frothy.
- Assemble – pour the whisked matcha into a mug and top with warm milk. Serve immediately.
Iced Matcha Latte
- Whisk matcha – whisk ½ teaspoon matcha with 2 oz hot water until frothy.
- Assemble – fill a glass with ice, add ½ cup milk, stir in 1 teaspoon sweetener and ½ teaspoon vanilla if desired, then pour in the matcha and stir to combine. Serve cold.
Pro tip: Chill glasses in advance for iced lattes so the drink stays colder longer.
What to serve with this matcha latte
This latte pairs well with sweet or savory breakfasts and snacks. Try it alongside quick breads, scones, biscuits, French toast, or scrambled eggs for a balanced morning or brunch.
Recipe FAQs
Culinary grade is fine for everyday drinks and baking, but premium or ceremonial grade will deliver a brighter, fuller matcha flavor in your latte.
Yes. Matcha contains caffeine, but many people report a smoother, more sustained energy than coffee.
You can prepare the iced latte up to one day in advance and refrigerate it. For best texture, add fresh foam or whipped cream when serving.
Equipment
Helpful tools include a whisk or bamboo matcha whisk (chasen), a small mixing bowl or matcha bowl (chawan), and a milk frother if you like frothed milk.
Storage
Hot matcha lattes are best enjoyed immediately. Iced matcha lattes can be stored in an airtight container in the refrigerator for up to 24 hours; refresh with foam or whipped cream before serving.
Top tips
- If you don’t have a bamboo whisk, a small metal whisk or milk frother works well to dissolve and aerate matcha.
- Chilling glasses helps keep iced lattes cold longer.
- Use premium or ceremonial matcha for the best flavor in lattes.
Other Matcha Recipes
-
Matcha Green Tea Lemonade
-
Fudgy Matcha Brownies
-
Matcha Cookies (Soft and Chewy)
-
Vegan Matcha Ice Cream (Nice Cream)
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If you try this vanilla matcha latte, leave a rating and a comment. Enjoy!
📖 Recipe
Vanilla Matcha Latte
Equipment
- Whisk (or matcha whisk)
- Mixing bowl or matcha bowl (chawan)
- Milk frother (optional)
Ingredients
- ½ teaspoon matcha
- 2 oz hot water (¼ cup)
- ½ cup milk or non-dairy milk
- 1 teaspoon sweetener (honey or agave), optional
- ½ teaspoon vanilla bean paste or extract, optional
- Ice (for iced version)
Instructions
Hot Matcha Latte
- Warm the milk over low–medium heat. Stir in sweetener and vanilla if using, then remove from heat. Or froth milk, sweetener, and vanilla in a milk frother.
- Whisk matcha with hot water until frothy. Pour into a mug and top with warm milk. Serve immediately.
Iced Matcha Latte
- Whisk matcha with hot water until frothy.
- Fill a glass with ice, add milk, sweetener, and vanilla if desired. Pour in matcha, stir to combine, and serve cold.
Notes
Storage: Hot matcha lattes are best fresh. Iced lattes can be refrigerated in an airtight container for up to 24 hours; add fresh foam or whipped cream before serving.
Nutrition
Calories: 101 kcal | Carbohydrates: 19 g | Protein: 3 g | Fat: 1 g | Sugar: 17 g