Here is a quick tutorial for how to make a matcha latte. This recipe is vegan and easy, made using almond milk. It’s smooth, creamy and warm, and a great alternative to coffee (especially if you’re looking to lower your caffeine intake). Certainly, there is nothing I find more comforting and zen than starting your morning with a cup of matcha.
And making your your own matcha lattes at home is actually quite easy and simple. But, there’s a few tips and tricks to making sure the consistency is smooth and the taste as creamy and delicious as the ones you order from your favourite coffee shop.
In this post I’ll be sharing my tips to making the perfect matcha latte with almond milk; what ratios to use for creamy and full-bodied taste, and what method to use to ensure it’s smooth as can be, with no clumping.
Matcha lattes are a great alternative to coffee, especially if you’re looking to lower your caffeine intake. And made with almond milk, it’s a great dairy-free alternative for a vegan matcha latte. In addition to almond milk, you can use other plant-based milks like soy, oat milk (my favourite) and coconut milk. They’re just as tasty.
Now, let me tell you exactly how to make a matcha latte with almond milk, so you can get sipping pronto!
How to make a matcha latte with almond milk
The ingredients for making a vegan matcha latte are simple, you will need:
- quality matcha
- boiling water
- almond milk, or other plant-based milk of choice
- maple syrup, or agave
In addition to the ingredients, you’ll need a few pieces of equipment for making the perfect vegan matcha latte:
Tips for making the perfect matcha latte
When it comes to making the perfect matcha, the trick is in the ratios and method. If you don’t have the right ratios (matcha to water to milk), it’s possible that your matcha latte will be too weak and watery, or alternatively too strong. In addition, if you don’t whisk properly, it’s possible that your matcha latte will be clumpy, not smooth.
The ratio (matcha to water to milk):
The ratio I use for making the perfect matcha latte is 1 tsp quality matcha to 3/4 cups hot water. Then, I add 1/2 cup almond milk.
I find this ratio to be perfect for creating a full-bodied matcha latte that’s not too strong nor weak. See the recipe instructions below for more details on how to put this ratio together.
It’s important to keep in mind that the quality of your matcha matters. It will result in a smoother consistency, and less bitter taste. Which in turn will require less sweetener to mask the bitterness. In fact, the best quality matchas don’t require any sweetener at all! It’s a little more expensive for a quality matcha, but I promise the matcha is worth the whisk. Plus you’ll save a lot more by making matcha at home vs. a daily trip to Starbucks.
Of course, it’s up to you to choose your favourite matcha brand, but my favourite brand of matcha is made by From the Reserve, and I have a discount code for 30% off. You can find that in the Shop section of my website under Discounts.
Now that you know the ratio of matcha to water to almond milk, it’s important to take into account the method for making a perfect vegan matcha latte with almond milk. You’ll need a few pieces of equipment for perfecting a smooth consistency for your matcha latte.
Firstly, a matcha whisk will be your confidant for making a smooth matcha without any clumps. When making the matcha you want to whisk it in “W” shapes as quickly, yet gently as you can. Most people will do it in round motions, but in fact, it’s the W-motion that really helps to break up clumps for smooth consistency, and it will also create a nice foamy top.
I also recommend to whisk your matcha in a bowl with a flat bottom. You might already have a bowl like this in your cupboard, or you can buy a “matcha bowl” specific for this use. Again, it will ensure that you are able to catch and whisk out any of the clumps. In fact, I’ve tried making matcha in a generic bowl without a flat bottom, but unfortunately it comes out much more chunky.
Although not necessary, I recommend to use a milk frother to make your almond milk foamy. I also recommend to use my homemade almond milk recipe as it foams really well, and the taste is premium! Many store-bought brands will not foam due to their high water content. However, if you have a favourite store-bought brand then try it out! Personally I find the Silk brand quite good for foaming. And even if the store-bought almond milk doesn’t foam don’t fret, it still tastes nice warmed and poured into this vegan matcha latte.
How to make a matcha latte:
So, let’s go through how to make a matcha latte with almond milk, step-by-step.
Fist, add 1 tsp matcha to your flat-bottomed bowl.
Whisk in O-shape to spread out the matcha (this will help reduce clumping). Then add hot water.
Next, whisk in W-shape until matcha and water becomes smooth and foamy on top (approx. 30 seconds).
Transfer the matcha into a cup (or two small cups). Froth your almond milk (or just warm it) and pour it into the matcha latte to finish.
Watch the how-to video:
And, watch the how-to video, which shows exactly how to make a vegan matcha latte with almond milk.
Other recipes you might like
If you found this how-to recipe useful, you might also like these:
- How to cut a butternut squash
- homemade almond milk: How to
- easy chia pudding: How to
- easy coconut yogurt: How to
Shop my kitchen
I’m always asked what items I like to use in the kitchen. So, I’ve included my favourites for making this Vegan Matcha Latte with almond milk below. You can also find more of my favourite kitchen essentials and products on my Shop page.
(commissions earned as an affiliate. I only recommend products I know and love).
Used to whisk the matcha. It also comes with two matcha measurers: the first a teaspoon measurer, the second a classic matcha scoop. (I have both at home and love them).
Bowl with flat bottom, used to make matcha tea. You can use any bowl with a flat bottom, but I really like these ones specific to making matcha.
This is the milk frother I have. Optional to make foamy milk. I highly recommend it!
Alternatively, you can use this hand help milk frother. Optional, to make foamy milk.
So, now you know how to make your own vegan matcha latte. Try swapping out your normal latte for this matcha version instead. As you can see, they’re easy to make at home with a few simple tricks. So, resist the $5 matcha lattes at Starbucks and try making matcha lattes at home instead. And feel free to swap the almond milk for any plant-based milk alternative of your choice (I really like it with oat milk).
I hope you found this tutorial helpful. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
How to make a matcha latte
- matcha whisk
- matcha bowl, or bowl with flat bottom
- milk frother (optional)
- 1 tsp matcha powder
- 3/4 cup hot water
- 1/2 cup almond milk or plant-based milk of choice
- 1-2 tsp maple syrup (optional)
- In a bowl with a flat bottom, add 1 tsp matcha. Whisk in an O-shape to spread (this will reduce clumping).
- Add hot water and whisk together in W-shape as fast, yet gently as you can to combine until smooth and foamy on top (approx. 30s). Transfer matcha into a cup (or two small cups).
- Optional to warm/foam almond milk in a milk frother and pour into lattes. (Or simply add hot milk without foaming). Optional to add maple syrup to sweeten. Stir to combine. Sip and enjoy.