Matcha Vanilla Latte Recipe

Sift and combine

Sift 2 tsp matcha powder into a small bowl or matcha bowl to remove clumps. Add 1 tsp granulated sugar (or simple syrup) and 1 tsp vanilla extract to the sifted matcha.

Whisk

Pour 60 ml hot water (about 175°F / 80°C) over the matcha. Using a bamboo whisk (chasen) or small electric milk frother, whisk vigorously in a rapid 'M' or 'W' motion for 15–30 seconds until frothy and no lumps remain. Set aside.

Heat milk

Measure 10 oz milk. If using stovetop: heat milk in a small saucepan over medium-low heat until warm and steaming but not boiling (about 60–70°C / 140–160°F). If using a steam wand: steam milk to ~60–65°C with a velvety microfoam. If using a microwave: warm in a microwave-safe pitcher for 45–60 seconds, checking temperature.

Sweeten (optional) and froth

Stir in 1 tbsp vanilla syrup into the warmed milk if you want extra vanilla sweetness. Froth the milk to desired texture: use a steam wand, handheld frother, or whisk to create microfoam. Aim for smooth, slightly glossy foam for latte texture.

Pour the prepared matcha mixture into a 12–14 oz serving cup.

Slowly pour the warmed, frothed milk over the matcha, holding back foam with a spoon and then spooning a thin layer of foam on top. Pour gently to create a slight ribbon of green and white; you can attempt a simple latte art pour if desired.

Garnish by dusting ~1/4 tsp matcha powder over the foam and optionally sprinkling 1/4 tsp scraped vanilla bean or vanilla powder on top for pronounced vanilla aroma.

Serve immediately. Stir before drinking if you prefer a more uniformly sweet vanilla flavor.