Low FODMAP Steamed Matcha Vanilla Latte

Total time10 min

Prep time5 min

Cook time5 min

Earthy, sweet, and impossibly creamy, this steamed matcha latte is the kind of drink that makes a slow morning feel genuinely luxurious. Ceremonial-grade matcha is whisked with hot — not boiling — water first, which keeps the flavor smooth and vibrant rather than bitter, then layered under a cloud of warm frothed milk. Maple syrup and a touch of pure vanilla round out the flavor in a way that feels indulgent without any gut-unfriendly sweeteners sneaking in. For anyone managing a sensitive digestive system, café lattes can be a minefield of high-lactose dairy and mystery syrups, but this recipe keeps things clean and controlled at home. Lactose-free milk works perfectly here and stays within a comfortable serving size, while the maple syrup is kept at a level that plays nicely with low-FODMAP guidelines. The whole thing comes together in just a few minutes and serves two, so it's as practical as it is pretty. Spoon that foam on top, wrap your hands around the mug, and enjoy every sip.

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Ingredients

2 servings

2 tsp ceremonial-grade matcha powder
Rishi Tea Organic Teahouse Matcha Powder
Tea with Tae Japanese Matcha Powder - 4 Oz
Chazoku Yabukita Premium Matcha Powder, 30 g
See all
3 tbsp hot water (not boiling, about 175°f / 80°c)
2 cups milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
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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