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Large mug of vanilla soy matcha latte with bamboo scoop

Vanilla Soy Matcha Latte

A creamy and delicious matcha latte made with vanilla, soy milk, and a hint of sweetness.
AuthorKaitlin - The Garden Grazer
Prep Time:10 mins
Total Time:10 mins
CourseBreakfast, Drinks
CuisineGluten-Free, Oil-Free, Vegan
Servings1

Ingredients

  • 1 1/4 cup organic soymilk (or plant milk of choice)
  • 1 tsp. organic matcha powder
  • 1 Tbsp. pure maple syrup (more/less to desired sweetness)
  • 1/2 tsp. pure vanilla extract
  • 1/4 cup water

Instructions

  • In a small saucepan over medium heat, add milk.
  • Bring to a very light boil, whisking occasionally (this helps create froth).
  • Then add vanilla and maple syrup. Whisk to combine, then turn off heat.
  • Meanwhile, heat 1/4 cup water to about 160°F (71°C). In a bowl or wide mug, combine water and matcha. Whisk briskly back and forth to dissolve matcha. (I use a bamboo whisk.)
  • Carefully pour milk into matcha and enjoy.

Notes

Matcha powder: Any grade of matcha will work with this recipe (ceremonial, latte, or culinary). Be sure to use good quality organic matcha with a bright green color.
Recipe adapted from Dreena Burton.

Nutrition Per Serving (Estimate)

Calories: 172 kcal | Carbohydrates: 19 g | Protein: 11 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 1 g | Potassium: 412 mg | Fiber: 2 g | Sugar: 13 g | Vitamin A: 829 IU | Calcium: 400 mg | Iron: 2 mg