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My Darling Vegan
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 mins
Cook Time:
3 mins
Total Time:
8 mins
Course: Drinks
Cuisine: Vegan
Servings: 1 people
Calories: 133 kcal
Author: Sarah McMinn
  1. 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. 

  2. While milk heats, place matcha powder, maple syrup, and vanilla bean paste (if using) in the bottom of the mug. Add 1 tbsp of milk (it does not have to be hot) and whisk together using a matcha whisk until a thick, uniform paste has formed. 

  3. Once the milk is hot, pour it into your mug and whisk again until the paste is completely and evenly dispersed into the milk. 

  4. Transfer latte into a milk frother, and froth for 10 seconds. Return the latte to mug and enjoy! 

Recipe Notes

Serving and Storing

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


  1. 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.
  2. 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.
  3. If you have an automatic frother or milk steamer, you can use that following manufacturer's instruction. 
Nutrition Facts
Calories Per Serving: 133
% Daily Value
Carbohydrates 8g 3%
Protein 11g 22%
Fat 4g 6%
Sodium 121mg 5%
Potassium 342mg 10%
Sugar 6g 7%
Vitamin A 1355IU 27%
Vitamin C 17.5mg 21%
Calcium 340mg 34%
Iron 2.6mg 14%