Fancy Matcha Latte with Vanilla and Foam

Ingredients

• 2 teaspoonsceremonial-grade matcha
• 60 mlhot water (about 80°C, not boiling)
• 200 mloat milk (or whole milk)
• 1 teaspoonmaple syrup (or to taste)
• 0.5 teaspoonvanilla extract
• A pinchmatcha or edible gold powder, for sprinkling

Instructions

1. 1

   Whisk the matcha

   Put the matcha and hot water in a bowl or measuring jug. Whisk with a matcha whisk or small whisk for about 30 seconds, until smooth, lump-free and slightly frothy.

2. 2

   Sweeten the tea

   Stir the vanilla extract and maple syrup into the matcha mixture. Taste it and adjust the sweetness to your liking.

3. 3

   Warm and froth

   Warm the oat milk in a saucepan over medium heat until just below boiling. Froth it with a milk frother until it has a thick, creamy layer of foam.

4. 4

   Pour the latte

   Carefully pour the matcha mixture into a double-walled glass. Slowly pour in the warm oat milk, taking care to keep the layers visible.

5. 5

   Finish and serve

   Spoon the milk foam on top and sprinkle with a little matcha or edible gold powder. Serve immediately.

What is a matcha latte?

Matcha is powdered Japanese green tea, traditionally whisked with water rather than steeped and removed. A latte is a modern, milk-based way to serve it, with the tea's vivid colour and gently grassy flavour at the centre.

This version adds vanilla and maple for sweetness, then tops the drink with a generous layer of foam. The small amount of water makes a concentrated matcha base that can mingle with the milk without losing its character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 3g protein, 19g carbs, 4g fat.

The matcha and maple syrup contribute most of the carbohydrates, while the milk supplies most of the drink's energy and some of its fat and protein. For a more balanced snack, serve it alongside a source of protein, such as yoghurt or a boiled egg.

Choosing the matcha

Ceremonial-grade matcha: its fine texture is suited to whisking into a smooth drink, and its flavour is prominent here because matcha is the main tea ingredient. Sift it first if you notice clumps in the powder.

Freshness: keep matcha sealed and away from heat and light so its colour and flavour hold up. Use a clean, dry spoon when measuring.

Whisking without lumps

Water temperature: use hot water at about 80°C, not boiling, as specified. Whisk the powder and water for about 30 seconds, moving the whisk briskly until the surface is lightly frothy.

Smooth base: break up any dry pockets against the side of the bowl before adding the vanilla and syrup. A small whisk works if you do not have a matcha whisk.

Getting the milk foam right

Gentle heat: warm the milk over medium heat and take it off before it boils. The recipe gives no exact heating time, so watch the pan rather than relying on a timer.

Thick foam: froth the warm milk until it looks creamy and holds a layer of bubbles. Oat milk and whole milk can foam differently, so follow the texture rather than expecting identical results.

Keeping the layers visible

Slow pour: add the milk gradually over the matcha mixture to help preserve the contrast between the green tea and pale milk. A clear, double-walled glass shows the layers particularly well.

Finishing touch: spoon the foam on last, then dust lightly with matcha or edible gold powder. Serve straight away, while the milk is warm and the foam is at its fullest.

Making it to your taste

Sweetness: one teaspoon of maple syrup gives the drink a gentle sweetness; taste the matcha base and add more only if you prefer it sweeter. Vanilla brings a rounded aroma without needing a large amount.

Milk choice: oat milk keeps the drink plant-based, while whole milk gives it a dairy option. Either way, use the same 200 ml quantity and adjust your frothing technique to suit the milk.

Recipe notes & tips

• Measure the hot water at about 80°C rather than using it straight off the boil.
• Whisk the matcha thoroughly before adding the syrup and vanilla.
• Taste the matcha mixture before pouring in the milk so you can adjust the sweetness.
• Warm the milk only until just below boiling.
• Pour the milk slowly if you want the green and white layers to remain distinct.
• Add the powder garnish just before serving.

Variations

• Sweeter latte: add maple syrup a little at a time until it suits your taste.
• Whole-milk version: replace the oat milk with 200 ml whole milk.
• Plant-based version: use oat milk and check that the milk froths well before pouring.
• Extra matcha finish: dust the foam with a pinch of matcha instead of edible gold powder.

Common mistakes to avoid

• Boiling water: it is hotter than the recipe calls for; let it cool to about 80°C before whisking.
• Lumpy matcha: whisk the powder briskly with the water for about 30 seconds before adding anything else.
• Overheated milk: it can boil over; warm it over medium heat and stop just below boiling.
• Thin foam: froth the warm milk until it forms a thick, creamy layer before assembling the drink.
• Pouring too quickly: the layers may blend; add the milk slowly over the matcha.

How to store

This latte is best served immediately, while warm and foamy. It is not well suited to storage once assembled; prepare the matcha and milk fresh for each serving.

Frequently asked questions