Matcha lattes, you guys. Vegan matcha lattes. Naturally sweetened vegan matcha lattes. Things are getting very hipster over here today and I’m very into it.
What is Matcha?
Matcha is a powdered green tea containing 137 times more antioxidants than brewed green tea (like, whoa). Both come from the tea plant (camellia sinensis), but with matcha, the entire leaf is consumed.
It has traditionally been consumed as part of Japanese tea ceremonies for centuries, but has become more widely known and popular in recent years and is now enjoyed around the world in tea lattes, smoothies, desserts, snacks, and more! Learn more about the fascinating history of matcha here.
How is Matcha Prepared?
Matcha is traditionally prepared by sifting a small amount of matcha into a small bowl along with a small amount of water and using a matcha whisk to mix into a smooth paste. Once smooth, add your hot (but not boiling) water (to help preserve the nutrients and avoid bitterness). Whisking in an “m” motion can help achieve a nice foam texture. Learn more about traditional preparation here, and a video demonstration here.
So when did matcha lattes come along? Our research proved fruitless, but we’re guessing it was also an invention of the Japanese that became ultra popular globally in the last decade.
I’ve been on and off the caffeine train many times over the last decade. Some days, it’s my superpower. Other days, it makes me feel like an insane person.
So when I’m needing a little pick-me-up these days, I’ve been opting for a gentler source of caffeine that also boasts a flurry of antioxidants: matcha green tea powder!
This 4-ingredient, 5-minute recipe is easy to make, customizable, and super delicious. The first and most important thing is to start with quality matcha.
Townshend’s is local to Portland and I love supporting local brands doing cool things, so I went with Townshend’s this time (which happens to be bright green and so delicious!).
However, if you’re new to matcha and wanting a more accessible, but still high-quality brand, check out our Matcha Review!
For sweetener, I went with maple syrup, but another natural alternative would be stevia, which dissolves easily and adds a subtle amount of sweetness to your latte.
The next important ingredient is dairy-free milk. I tested almond, coconut, and macadamia nut milk, and two stood out as clear winners.
Almond milk doesn’t jive with the flavor of matcha in my opinion, but coconut and macadamia, on the other hand, totally do.
I found my favorite combo to be half coconut milk, half macadamia milk (brand recommendations below // see my Guide to Making Dairy-Free Milks here!). This duo creates a creamy, delicious latte that lets the matcha shine through.
I hope you guys enjoy this latte! It’s:
& So delicious
This would make the perfect gentle caffeine boost when you need a little pick-me-up. I enjoy mine warm in the morning with breakfast. But it can also be made cold over ice if you’re in warmer climates or it’s summertime.
If you’re into caffeine boosts, also be sure to check out our Cold Brew Mocha Frappuccino, Cold Brew Caramel Frappuccino, Coffee Coconut Ice Cream, Vegan Chocolate Coffee Ice Cream Sandwiches, Vegan Pumpkin Spice Latte Waffles, 3-Ingredient Mocha Milkshake, and Matcha Green Smoothie Bowls.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see! Cheers, friends.
Best Vegan Matcha Latte
- 1 1/4 tsp matcha powder (see our Matcha Review!)
- 1 Tbsp maple syrup (or stevia to taste // more or less to preference + depending on sweetness of macadamia and coconut milk)
- 1 Tbsp hot water
- 3/4 cup light coconut milk (DIY coconut milk) (I prefer canned Whole Foods 365 organic)
- 3/4 cup macadamia nut milk (DIY macadamia milk) (I like this brand)
- 1/4 tsp maca root powder
- 1/4 tsp ashwaganda
- 1 Tbsp (15 g) coconut butter
- Add matcha powder to your serving mug along with sweetener of choice and hot water. (If adding add-ins like maca, ashwaganda, or coconut butter, add at this time.)
- Whisk with a bamboo whisk or a metal whisk until completely dissolved. If you don’t have a bamboo whisk, you can use a spoon or a metal whisk or even blend the latte in a blender. Bamboo whisks are gentle on the matcha and also help it dissolve more completely. So if you like matcha, I recommend investing! Otherwise, use what you have.
- Once the matcha is completely dissolved, heat* your coconut and macadamia milk (or other dairy-free milks). I added mine to a frothing pitcher and steamed on our espresso machine, but you could also heat in the microwave or on the stovetop until hot and steamy. To get more froth, you can whisk vigorously or use a handheld frother.
- Pour dairy-free milk into your mug – latte art optional (mine was a little sad – lol). Taste and add more sweetener if needed. I found that, when I used the macadamia nut milk, I only needed a bit of maple syrup or stevia to sweeten. Enjoy immediately.
*Nutrition information is a rough estimate calculated with maple syrup and unsweetened macadamia nut milk.
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