Dairy Free Steamed Matcha Vanilla Latte

Total time10 min

Prep time5 min

Cook time5 min

Vibrant ceremonial-grade matcha gets whisked into a smooth, clump-free base, then topped with warm, frothy milk for that classic layered latte look. Maple syrup brings a gentle caramel sweetness while a touch of vanilla rounds out the earthy, grassy notes of the matcha, and a quick frothing step builds that soft, thick foam you want spooned right on top. It's an easy stovetop ritual that comes together in minutes, no espresso machine required. The result is a beautifully vibrant green latte with a silky texture and balanced flavor in every sip. It's a great pick for a dairy free morning routine, easy to make your own and just as satisfying as your usual coffee shop order.

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Ingredients

2 servings

2 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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3 tbsp hot water (not boiling, about 175°f / 80°c)
2 cups 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.
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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