Vanilla Matcha Latte
The Vanilla Matcha Latte is the most popular matcha drink in cafés worldwide. Creamy oat milk, intense matcha, a hint of vanilla to round everything off. Warm or cold, morning or afternoon, always just right.
Ingredients (1 portion)
- 1-2g MatchaTime Organic Ceremonial Grade Matcha (approx. 1-2 bamboo spoons / chashaku)
- 50ml water (80°C)
- 200ml oat milk
- 1-2 tsp vanilla syrup or ½ tsp vanilla extract with 1 tsp agave syrup
- Optional: ice cubes for the cold version
Preparation
Warm:
1. sieve the matcha through a fine sieve, whisk vigorously with 50ml water at 80°C.
2. pour the vanilla syrup into a cup or glass.
3 Froth the oat milk and pour over the syrup.
4 Slowly pour over the matcha. Do not stir for the layering effect, stir gently before drinking.
Cold:
1. whisk the matcha as above.
2. pour vanilla syrup into a tall glass, add ice cubes.
3. pour cold oat milk over it.
4 Slowly pour the matcha over the top using a spoon.
Tips
Make your own vanilla syrup: Boil 100g sugar with 100ml water and 1 vanilla pod, leave to cool. Keeps for 2 weeks in the fridge.
Sweeter: More vanilla syrup for a dessert-like taste.
Milk alternatives: Almond milk gives a nutty note, whole milk a particularly creamy consistency.
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