Creamy vanilla matcha latte, either served iced or warm. The vanilla extract adds an oomph that elevates your matcha latte to a whole other level!

Two glasses of iced vanilla matcha latte served on a wooden plank, with straws and matcha powder around.

Ingredients and Substitutions

Matcha powder: Use ceremonial-grade for the best flavor and color! Although latte-grade also works.
Warm water: Be sure to use warm, and NOT boiling water. If you water is too hot, this will burn the matcha instead and downgrade its quality!
Vanilla extract: Feel free to use vanilla powder if that’s what you have.
(Plant-based) milk of choice: Oat or almond milk are my preferred options (like in this oat matcha latte), but soy, coconut, or cashew milk work just as well.
- Refer to this coconut matcha latte recipe if you’d like to know more about using the different types of coconut milk in your lattes!
Agave or maple syrup: To balance the earthy matcha
- Honey works if you’re not strictly vegan, or try date syrup for a deeper flavor.
Ice cubes (for the iced version only)

Ingredients for matcha vanilla latte with labels on a dark background.

Step-by-step Instructions

Sift and whisk matcha with warm water until frothy. Then stir vanilla and your sweetener into your milk.

Whisking matcha using chasen (bamboo matcha whisk). — Adding vanilla extract to the milk.

A bowl of plant-based milk with vanilla extract mixed in. — Adding vanilla extract to the milk.

For a warm latte, warm up then froth the milk. Afterwards, pour the milk into the matcha.

For an iced version, pour your vanilla milk into a glass full of ice, then add the matcha mixture.

Taste test and adjust sweetness if needed. Enjoy your (iced) matcha vanilla latte!

Pouring the matcha shot into a glass of milk with ice cubes.

A glass of iced matcha vanilla latte with a glass straw.

Top Tips

Taste and adjust your sweetener.
- Matcha has inherent bitterness so a little bit of sweetener is usually needed, unless your plant-based milk is already sweetened with a lot of sugar. So feel free to add a bit more sweetener into your matcha latte!
Experiment with flavors!
- Once you’ve nailed this matcha vanilla latte, try making some ‘honey’ lavender syrup to sweeten your drinks! Or go all out and make this lavender matcha latte to add some floral note!

Close-up of ice cubes in matcha latte with vanilla extract.

Storage Instructions

It’s best to consume all kinds of matcha lattes immediately.

But if you would like to meal prep or make a larger batch, simply prepare the matcha + warm water mixture and the vanilla milk mixture separately. You can then assemble them quickly afterwards!

FAQ

Yes, vanilla’s warm, sweet notes balance matcha’s earthy, slightly bitter flavor perfectly!

Absolutely! They are great to sweeten matcha. You can also experiment with different syrups, such as this vegan ‘honey’ lavender simple syrup.

Try flavors like vanilla, almond, coconut, mango, strawberries, or even lavender. If you’re curious to see what other people love to pair with their matcha, check out this Reddit thread!

Vanilla matcha latte is most often made with matcha powder, warm water, vanilla extract or syrup, milk of choice, and some kind of sweetener. You can also add some ice cubes to make iced vanilla matcha latte.

Two glasses of vanilla green tea latte with matcha powder around in a spoon.

Want More Matcha Recipes?

Try making my mango matcha latte for a fruity addition! For dessert recipes, try my green tea pudding, matcha affogato, or matcha ice cream mochi.

For breakfast recipes, I love making this matcha green tea yogurt and this overnight green tea oatmeal!

5-Minute Vanilla Matcha Latte (Green Tea Latte)

Iced vanilla matcha latte drinks served on a wooden plank.

Creamy vanilla matcha latte, either served iced or warm. The vanilla extract adds an oomph that elevates your matcha latte to a whole other level!

Jem @ The Fruity Jem

Cook Time 5

Total Time 5

Serving Size 1 serving

Ingredients

1 teaspoon matcha powder about 2 bamboo matcha teaspoon/chashaku
2 Tablespoons warm water about 60℃ to 80℃ (140°F to 175°F), so do NOT use boiling water which would have been at 100℃ (212℉)
¾ cup (plant-based) milk of choice I recommend oat or almond milk
1 teaspoon vanilla extract
1 teaspoon agave or maple syrup optional, more to taste
½ to 1 cup ice cubes only for the iced version

Instructions

Whisk the Matcha: In a small bowl, sift the matcha powder to remove clumps. Add the warm water and whisk vigorously using your matcha whisk in a zigzag motion until smooth and frothy.
1 teaspoon matcha powder about 2 bamboo matcha teaspoon/chashaku, 2 Tablespoons warm water
Flavor: Add the vanilla extract and sweetener into your milk. Stir to combine.
1 teaspoon vanilla extract, 3/4 cup (plant-based) milk of choice, 1 teaspoon agave or maple syrup
Combine: For a warm latte, heat the milk until warm but not boiling. You can simply microwave it on high for about 1 minute, or warm it up in the stovetop. Then froth if desired. Pour the milk into the glass containing the matcha mixture.
For an iced latte, fill a glass with ice cubes, pour in the vanilla milk, then add the matcha mixture.
1/2 to 1 cup ice cubes
Serve: Enjoy immediately, adjusting sweetness to taste if needed.