Vegan Classic Matcha Latte

Total time10 min

Prep time5 min

Cook time5 min

Vibrant ceremonial-grade matcha gets sifted and whisked into a smooth, vivid green paste, building that signature thin layer of foam right from the start. A touch of maple syrup sweetens things naturally, dissolved straight into the matcha before the steamed, frothed pour joins in. The result is a silky, café-style latte with real ceremony behind it — that gentle whisking ritual, the foam, the slow pour over the back of a spoon. It's earthy, lightly sweet, and comforting whether you're easing into the morning or need a midafternoon reset. This one fits neatly into a vegan routine, no fuss required, and it looks as good as it tastes with that classic foam-topped finish.

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Ingredients

1 serving

1 tsp ceremonial-grade matcha powder
Jade Leaf Ceremonial Grade Organic Japanese Matcha Powder Sleeves Matcha Powder Culinary 100G Rishi Tea Organic Teahouse Matcha Powder GreenWise Matcha Powder, Organic Carrington Farms Matcha Powder, Culinary
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2 tbsp hot water (175°f / 80°c — not boiling)
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1–2 tsp honey or maple syrup, to taste
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.

Instructions

1
Sift the matcha powder through a fine-mesh sieve into a small bowl or matcha bowl to break up any clumps.
2
Pour the hot water (175°F / 80°C) over the sifted matcha. Using a bamboo matcha whisk or small wire whisk, whisk in a brisk zigzag motion until the matcha is fully dissolved and a thin layer of fine foam forms on the surface, about 30–45 seconds.

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