Creamy Vanilla Matcha Latte

This is my go-to way to enjoy matcha - perfect for slow mornings!! 🍵

If you love matcha but want something smooth, creamy, and slightly sweet, this Vanilla Matcha Latte is about to become your new go-to. It’s made with ceremonial-grade matcha (because we don’t do bitter, grassy here), frothed Alpro Vanilla Soy Milk for the best foam and flavor, and just the right touch of sweetness.

This is the kind of cozy drink that feels like a treat but still gives you that calm, focused energy that matcha is known for—minus the jitters that come with coffee. Perfect for slow mornings, afternoon pick-me-ups, or honestly, whenever you need a little moment of peace.

Why You’ll Love This Recipe

• Smooth & frothy – Thanks to Alpro Vanilla Soy Milk, it foams up beautifully.

• No bitterness – Using high-quality ceremonial-grade matcha means a naturally smooth taste.

• Naturally sweetened – The vanilla soy milk adds subtle sweetness, but you can adjust to taste.

• Super quick – Ready in under 5 minutes with just a few ingredients.

Matcha Must-Haves 🌿

Making matcha at home is way better and cheaper than buying it at a café, but having the right tools makes all the difference. These are my go-to essentials (all linked in my Amazon storefront):

✅ Ceremonial-grade matcha – The key to a smooth, non-bitter latte.
✅ Bamboo whisk (chasen) – For properly blending matcha (trust me, a spoon won’t cut it).
✅ Electric frother – A quick and easy way to get that creamy foam.
✅ Sifter – Helps prevent clumps for the smoothest matcha experience.

Having good-quality matcha and the right tools completely changes the game, and I’ve linked my faves if you need recs!

---

Prep Time: 2 minutes I Cook time: 3 min I 1 serving

Ingredients

• ½ teaspoon ceremonial-grade matcha

• 2 tablespoons hot (not boiling) water (about 175°F / 80°C)

• ¾ cup Alpro Vanilla Soy Milk (or any plant milk)

• ½ teaspoon vanilla extract (optional)

• Sweetener to taste (maple syrup, honey, or agave – optional)

---

Instructions:

1. Prepare the matcha: Sift ½ teaspoon matcha into a mug or bowl (this helps prevent clumps). Add 2 tablespoons hot water and whisk using a bamboo whisk (chasen) or an electric frother until smooth and slightly foamy.

2. Froth the milk: Heat ¾ cup vanilla soy milk until warm but not boiling. Froth using a milk frother or whisk until creamy and foamy.

3. Assemble & enjoy: Pour the frothed milk over the whisked matcha. Stir in vanilla extract and sweetener, if using. Sip and enjoy!

---

---

Tips & Notes

• Want it extra creamy? Use more milk and less water.

• Stronger matcha flavor? Increase matcha to ¾ teaspoon for a bolder taste.

• No frother? Shake the milk in a jar or blend it for a foamy texture.

• Iced version? Use cold milk, shake with ice, and skip the heating step.

Substitution Ideas

• Different plant milk? Oat and almond work too, but soy froths the best.

• No vanilla soy milk? Use plain milk and add extra vanilla extract + sweetener.

• Sugar-free? Skip the sweetener or use stevia/monk fruit.

---

Give this recipe a try and let me know how it turns out! 🎀