Vanilla Matcha Latte Recipe

Combine 2 tablespoons granulated sugar and 2 tablespoons water in a small saucepan over medium heat.

Stir until the sugar dissolves and the mixture comes to a gentle simmer, then reduce heat and simmer 1–2 minutes until slightly thickened. Do not caramelize.

Remove from heat and stir in 1 teaspoon pure vanilla extract. Let cool to warm or room temperature. (Makes slightly more than needed; refrigerate leftovers up to 2 weeks.)

Sift 2 teaspoons ceremonial-grade matcha powder into a wide, heatproof bowl or matcha bowl to remove lumps.

Add 60 ml hot water (about 175°F / 80°C) to the sifted matcha.

Using a bamboo whisk (chasen) or small whisk, briskly whisk in a zig-zag (M) motion until the matcha is fully dissolved and a thin layer of froth appears on the surface, about 15–30 seconds.

Heat 1 cup of milk on the stovetop or in the microwave until warm (60–65°C / 140–150°F) but not boiling. For a creamier latte use whole milk or oat milk.

If you prefer frothed milk: froth the warmed milk using a milk frother, French press, or whisk until it has microfoam (about 20–30 seconds with an electric frother). Reserve ~2 tablespoons of foam for topping if desired.

Stir 1–2 tablespoons of the prepared vanilla syrup into the warmed milk, tasting and adjusting sweetness as desired. If using the optional extra sweetener, add to taste.

Pour the prepared matcha evenly into a serving cup.

Slowly pour the warm, vanilla-sweetened milk over the matcha to create a layered effect, holding back foam with a spoon then spooning foam on top.

Lightly dust 1/4 teaspoon fine matcha powder over the foam for garnish. Optionally, add any extra sweetener to taste.

Serve immediately. Stir gently before drinking to fully combine flavors.