Recipe · 5 min · 1 drink
Vanilla Matcha Latte
Make your usual matcha latte concentrate, then add ¼ tsp vanilla extract or 1–2 tsp vanilla syrup before milk.
Vanilla rounds out matcha’s grassy notes and makes homemade drinks taste closer to café specials.
Ratio: Same as iced/hot latte + vanilla to taste
Ingredients
- 2 tsp Matcha powder
- 2 oz Hot water
- 10 oz Milk
- 1–2 tsp syrup or ¼ tsp extract Vanilla syrup or extract
- optional Ice
Equipment
- Whisk or frother
- Glass or mug
Steps
Step 1
Whisk matcha
Sift and whisk matcha with hot water until smooth.
Step 2
Add vanilla and milk
Stir in vanilla, then add milk (and ice if iced). Taste and adjust sweetness.
Common mistakes
- Using too much extract, which can taste perfume-y.
Variations
- Brown sugar vanilla matcha.
- Vanilla oat milk matcha.
Matcha we recommend
Matcha Kari Organic Culinary Grade Matcha (100g)
Best for: Lattes, smoothies, baking
Origin: Japan · Uji
Dr. Weil / Matcha Kari culinary powder—stronger profile built for milk drinks and recipes.
Jade Leaf Organic Ceremonial Grade Matcha (30g Tin)
Best for: Straight drinking, everyday usucha, light lattes
Origin: Japan · Uji / Kagoshima
Widely available Teahouse Edition tin—beginner-friendly ceremonial matcha with a mild daily-drinking profile.
Helpful tools
PowerLix Handheld Milk Frother
Best for: Quick iced and hot matcha lattes
Battery frother with double whisk—excellent for latte foam; not a full chasen replacement for traditional bowls.