Dairy Free Steamed Matcha Vanilla Latte
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Learn more →Ingredients
2 servings
- 2 tsp ceremonial-grade matcha powder
- 3 tbsp hot water (not boiling, about 175°f / 80°c)
- 2 cups milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 2 tbsp maple syrup
- ½ tsp pure vanilla extract
Instructions
- 1
Sift the matcha powder into a small bowl to break up any clumps. Add the hot water (about 175°F / 80°C — not boiling, which can make matcha bitter) and whisk in a brisk zigzag motion until the matcha is fully dissolved and a thin layer of foam forms on the surface, about 30 seconds.
- 2
Pour the milk into a small saucepan and set over medium-low heat. Warm, stirring occasionally, until steam rises and small bubbles appear around the edges — about 150–160°F (65–71°C). Do not let it boil.
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