Dairy-Free Matcha Latte

This is my go-to easy vegan matcha latte. Made with a mixture of macadamia and soy milk and flavored with a bit of maple syrup and vanilla for a sweet and calming morning beverage.

5 from 1 vote

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Prep Time: 5

Cook Time: 3

Total Time: 8

Servings: people

Calories: 133kcal

Author: Sarah McMinn

Ingredients

¾ cup macadamia nut or cashew milk
¼ cup soy milk
2 teaspoon matcha powder
½ - 1 teaspoon maple syrup or agave nectar
¼ teaspoon vanilla bean paste, optional

US Customary - Metric

Instructions

In a small saucepan over medium heat, heat up both kinds of milk, bringing them to a scald ( just before boiling point). It should be steaming and hot to the touch.
While milk heats, place matcha powder, maple syrup, and vanilla bean paste (if using) in the bottom of the mug. Add 1 tablespoon of milk (it does not have to be hot) and whisk together using a matcha whisk until a thick, uniform paste has formed.
Once the milk is hot, pour it into your mug and whisk again until the paste is completely and evenly dispersed into the milk.
Transfer latte into a milk frother, and froth for 10 seconds. Return the latte to mug and enjoy!

Notes

Serving and Storing

Serving and Storing - Serve your latte immediately with an oatmeal date scone or vegan blueberry muffin.

Variations

Recently, I've been adding a bit of ashwagandha powder to my matcha latte for added health benefits, specifically for reducing stress. I firmly believe food is medicine and sneaking it in where you can is so important.
Vanilla goes so well with the flavor of matcha and I highly recommend this brand of vanilla bean paste. It's a little pricey, but a little goes a LONG way.
If you have an automatic frother or milk steamer you can use that following manufacturer's instruction.

Nutrition