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+ servings
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


  • 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


  • In a small saucepan, heat milk over medium heat.
  • Bring to a very light boil, whisking occasionally (this helps create froth).
  • Add vanilla and maple syrup to milk. Whisk to combine, then turn off heat.
  • Meanwhile, heat 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!


Recipe adapted from Dreena Burton.
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.

Nutrition Per Serving (Estimate)

Calories: 162 kcal | Carbohydrates: 16 g | Protein: 11 g | Fat: 5 g | Saturated Fat: 1 g | Potassium: 365 mg | Fiber: 2 g | Sugar: 10 g | Vitamin A: 875 IU | Calcium: 393 mg | Iron: 2 mg