Vegan Hot Matcha Latte

Total time8 min

Prep time3 min

Cook time5 min

Vivid green matcha gets whisked into a smooth, clump-free base with a bamboo whisk until it turns silky and lightly foamy, just the way tradition calls for. That vibrant matcha base gets poured into a mug and topped with warm, gently steamed milk, with a spoonful of foam finishing things off. Sweetened to taste with maple syrup, it strikes that same balance of earthy, grassy matcha and cozy, comforting warmth you want in a good latte. The whisking and frothing steps give you that signature layered look and silky texture without any fuss, so it's every bit as ritual-worthy as the café version. This one slots right into a vegan morning routine, no compromise on flavor or that gorgeous jade-green color.

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Ingredients

1 serving

1 tsp matcha powder (ceremonial or culinary grade)
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 into a small bowl to break up any clumps.
2
Add the hot water (175°F / 80°C) to the matcha. Using a bamboo whisk or small whisk, whisk in a brisk zigzag motion until the matcha is fully dissolved and a light foam forms on the surface, about 30–45 seconds.

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